Friday, January 13, 2012

Turkey Chili

Chili topped with a dab of low fat sour cream

Making New Years resolutions often includes a change in diet and a hope to loose weight. At least it was at our house!!

We had purchased an extra turkey when they were on sale at Thanksgiving time and placed it in the freezer. Last week we decided to roast it.

Neither of us is fond of the dark meat, so we saved the dark for our dogs. They are getting a chopped handful on top of their regular dry food and are very happy with it.  Woof Woof !!

The rest of the white meat was packaged into meal size portions and most of it went back into the freezer. We have enjoyed turkey stew, turkey on top of a green salad, turkey soup. 

Today I made Swiss Turkey Enchiladas.  Click to view my old post and get the recipe for the Enchiladas.

Our HMO sent us a delicious recipe for Turkey Chili which my husband made yesterday and I must say it is scrumptious. You could use chicken, or ground beef.

This chili is even better the next day!

Turkey Chili (Serves 8)

1 tablespoon canola or olive oil

2 onions, diced

6 cloves garlic, chopped (we used 3T chopped from a jar we have)

1 jalapeños, seeded and chopped (or substitute a small can chopped green chilies)

1 teaspoon ground cumin

2 tablespoons chili powder

1/4 teaspoon cayenne pepper

1 heaping teaspoon dried oregano (we used Italian seasoning)

1 1/2 pounds leftover turkey, cut into pieces (try 1 pound white meat and ½ pound dark meat), or ground turkey sautéed until no longer pink

4 cups turkey stock or home-made chicken broth

1 28-ounce can diced tomatoes (we used two 15 oz cans)

1/4 cup farro or pearl barley (we used 1/2 cup dry brown rice cooked separately in 1 1/2 cups water for 30 minutes)

2  15-ounce cans chili beans, or beans of your choice

1/2 cup packed fresh cilantro, chopped. Salt to taste

Heat the oil in a large soup pot over a low flame. Add the onions, garlic, and jalapeños, and cook them until the onions soften, about 10 minutes. Stir in the cumin, cayenne pepper, chili powder, and oregano. Stir in the turkey. Add the stock or broth, tomatoes, rice, and beans. Bring to a boil, then simmer uncovered for about an hour. Stir in the chopped cilantro near the end of the cooking time. Season with salt to taste.

This post is linked with Ann Kroeker’s, Food on Fridays
Do visit her site and gather up some delicious recipes.


Anonymous said...

Thank you Hazel

Looks like a wonderful Chili recipe. Vicki K.

Cheryl Smith said...

Sounds delicious! We're having a slightly less healthy version tonight for dinner, lovingly prepared and delivered by a friend. Our meal has kielbasa, red & black beans and tomatoes and will be served with brown rice and a tossed salad.

Both sound like perfect beginnings to a weekend of colder temperatures.

Julie Ball said...

That looks yummy! Thanks for stopping by my blog today - isn't Project 52 fun?! :)

Ann Kroeker said...

Oh, wow, both recipes (the enchiladas and chili) sound fantastic, but tossing the dark meat to the dogs? Scandalous! Dark meat is my favorite! Can I have some? "Woof! Woof!" :)

Sheila said...

Swiss Turkey Enchiladas. That sounds like a tri-national dish!

And yes, this chili looks delicious!