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This is one of my oldest, most wrinkled and splattered recipes. It's from 1994 found in one of my women's magazines. This is a great all-around recipe for chili that's not too spicy (you can always doctor it up if you like). Kids and adults love it. It's easy to eat and great for those fall and winter nights when it's cold out.
TURKEY CHILI
1 pkg (about 1 1/4 lb.) JENNIE-O Lean Ground Turkey
1 can (16 oz.) kidney or pinto beans, undrained (we like pinto beans)
1 can (16 oz.) stewed tomatoes
1 can (6 oz.) tomato paste
2 tablespoons each chili powder and dried onion
1/2 teaspoon each garlic powder, oregano, cumin, paprika, black pepper and salt
Spray large saucepan or dutch oven with no-stick cooking spray. Heat over medium high heat about 30 seconds.
Crumble ground turkey into saucepan. Cook and stir 3 to 5 minutes or until lightly browned.
Add remaining ingredients plus 1 1/2 to 2 cups of water. Stir thoroughly. Cook over medium heat 15 to 30 minutes.
Garnish with sour cream, shredded cheddar cheese, chopped green onions and sliced black olives, if desired. 6 servings (about 9 cups).
Personal tip: I go to the local grocery store and get some of that French bread they make fresh every day and serve that alongside with butter.
Last edited by cricket_factor; 12-12-2009 at 10:13 AM..
you can also use cut-up chicken pieces or skinless-boneless chicken...
Sautee the chicken pieces till lightly browned, then add the remainder of ingredients.
Can finish cooking in oven, cover pot with lid or foil and oven cook for 1 1/2 to 2 hours at 325f untill the chicken is tender and sauce is rich a thick.
This is one of my oldest, most wrinkled and splattered recipes. It's from 1994 found in one of my women's magazines. This is a great all-around recipe for chili that's not too spicy (you can always doctor it up if you like). Kids and adults love it. It's easy to eat and great for those fall and winter nights when it's cold out.
TURKEY CHILI
1 pkg (about 1 1/4 lb.) JENNIE-O Lean Ground Turkey
1 can (16 oz.) kidney or pinto beans, undrained (we like pinto beans)
1 can (16 oz.) stewed tomatoes
1 can (6 oz.) tomato paste
2 tablespoons each chili powder and dried onion
1/2 teaspoon each garlic powder, oregano, cumin, paprika, black pepper and salt
Spray large saucepan or dutch oven with no-stick cooking spray. Heat over medium high heat about 30 seconds.
Crumble ground turkey into saucepan. Cook and stir 3 to 5 minutes or until lightly browned.
Add remaining ingredients plus 1 1/2 to 2 cups of water. Stir thoroughly. Cook over medium heat 15 to 30 minutes.
Garnish with sour cream, shredded cheddar cheese, chopped green onions and sliced black olives, if desired. 6 servings (about 9 cups).
Personal tip: I go to the local grocery store and get some of that French bread they make fresh every day and serve that alongside with butter.
This is sooooooooooo good, i have made this also, pretty much the same as you. Last time i made it i also sauted in the pan chorizo sasuage, along with the ground turkey. At the very end i add beer, it cooks out, it is so delcisious. I heard about the chorizo and beer on the radio talking about different chili's. You can also put the chli, in the winter in a bread bowl. in the winter this is so good. We sometimes have either the French bread, or on occasion homemade garlic cheese bread, my family loves it and i love chili, mostly when it is cold.
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Thanks, I love the tried and true recipes.
