Sunday, January 16, 2011

Fast Turkey Chili

I did something daring today. Finally post a blog after about a month of silence, you say? No, that wasn’t it - though, sure, it might have been a while. Today, I was brilliantly brave. Not only did I make chili from scratch. I did so while wearing a clean, white shirt.

I know. Such bold acts walk the line of lunacy.

Anyhow, this is a recipe I’ve had bookmarked on my computer for easily over a year. Fast Turkey Chili – the name alone is promising. 'Fast' is always a great thing when it comes to dinner. 'Turkey' presents a healthier option to the sometimes greasy beef chilies. And, of course, ‘Chili.’ I mean, really. Who doesn’t love a good chili when it’s cold outside?

Olive oil
1/2 medium onion
1 medium red bell pepper
1 medium green bell pepper
1 lb. ground turkey
garlic powder
chili powder packet
1 28-oz. can of crushed tomatoes
1 15-oz. can of pinto beans
1 tsp. dried oregano
1 ½ cups of frozen corn
Dice the onion, and chop the bell peppers into roughly ½ squares (minus the core and seeds). Heat a large pot over high heat and drizzle olive oil, spreading it evenly. When the pot and oil are hot, toss in the onion, bell peppers, and ground turkey. Cook, stirring regularly, until turkey is no longer pink.
Add in garlic powder to taste (about 5 shakes for us). Mix well and cook for one more minute. Add the chili powder packet and mix well, cooking for one more minute. Add the tomatos, beans (drained), and oregano, and stir thoroughly. Bring the mixture to a boil, and then reduce to a simmer for 20 minutes. Partially cover it, and stir occasionally.

Add the frozen corn, stirring to mix it in well, and simmer for 10 more minutes. After that, it will be ready to serve. The total time from start to finish is roughly 60 minutes. I made cornbread, which was a perfect complement.

Happy cooking!

(Click here for printable recipe)

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