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Take a Turn at Turkey Black Bean Chili

Very often when I make chili I only use ground turkey to do it. We like the flavor of the chili and there is less fat and grease to deal with during the cooking process. I was looking for a recipe that would be just a little bit different from the standard recipe I have been using for years for chili when I cam across this one at myrecipes.com. There are just some slight differences in this recipe from the one I normally use, but you can adapt this recipe to make it as hot or as mild as you would like.

Turkey Black Bean Chili

2 tablespoons olive oil

1 onion, chopped

1 yellow or orange bell pepper, seeded and chopped

1 poblano chile, chopped

2 garlic cloves, minced

1 pound ground turkey

2 cans (28 ounces each) diced tomatoes

2 cans (15 ounces each) black beans, rinsed and drained

3 tablespoons tomato paste

3 tablespoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons agave nectar or 2 teaspoons sugar

Juice of 1 lime

Kosher salt

Shredded cheddar cheese (optional)

Sour cream (optional)

Heat the olive oil in a Dutch oven over medium-high heat until the oil is shimmering. Saute the onion, bell pepper, poblano chile and the garlic, stirring often, until the vegetables begin to soften, about 5 to 6 minutes. Add the ground turkey, increase the heat to high and cook, stirring often and breaking the meat into chunks until the meat is no longer pink, about 4 to 5 minutes.

Stir in the diced tomatoes, the black beans, tomato paste, chili powder, ground cumin and the agave nectar or sugar. Bring the chili to a boil, stirring often. Reduce the heat to a simmer and cover, stirring occasionally, and cook until all the flavors are blended, about 45 minutes to 1 hour. Stir in the lime juice. Check the seasonings and add kosher salt if desired or necessary. Serve the chili with shredded cheese and sour cream.

This recipe carries a little more heat to it than the one I had made in the past, thanks to the poblano pepper, but I really liked it and so did Michelle, who is the real chili lover in our family. You can always leave out the poblano if you prefer to have it a little milder. I used the sugar instead of the agave nectar because that is what I had on hand and it did help to cut down the acidity of the tomatoes. The lime juice really adds to the dish as well. I also seasoned the ground turkey before putting it in the chili with some Montreal chicken seasoning for some extra flavor because I find that ground turkey alone can be kind of bland, even in chili, but you can always season it in another manner if you choose or not at all and I think you will still get pretty good flavor out of this recipe. Of course, the flavor gets even better after a day or two and it has been great for lunches or even just as a snack with some tortilla chips.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 17, 2014 in Beans, Cooking, Dinner, One Pot Meals, Poultry, Soups & Stews, Turkey

 

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Let’s (Bacon) Wrap It Up

I wanted to make something easy today and just use what we already had in the house since I have a bit of a cold and didn’t feel like going out. I checked in the freezer and we had some tilapia, so that’s what I am going with today. I found a great recipe idea from Mark Bittman in this weeks New York Times Sunday Magazine that makes some great use of fish and everybody’s favorite, bacon. It’s quick, easy and destined to taste great. I mean, it has bacon in it, it has to be great, right?

Bacon Wrapped Tilapia

6 slices bacon

1 pound firm whitefish, like tilapia or cod, cut into 4 filets

1 tablespoon olive oil

1/2 red onion, thinly sliced

Salt and pepper, to taste

Parsley, to garnish

In a large non-stick skillet over medium-high heat, add the olive oil and warm until shimmering. Add in the red onion and saute until they are just starting to soften, about 3 minutes. Meanwhile, wrap the bacon slices tightly around the fish fillets and lightly season with salt and pepper. Add this fish to the pan and saute until the fish and bacon are done and the bacon is starting to crisp, turning halfway through cooking, about 8 minutes. Garnish with parsley ans serve.

That’s all there is to this one. You get the smoky flavor of the bacon added to the fish along with the bite of the red onion and you have a nice meal. I served this with plain white rice, but I also had some acorn squash on hand, so I decided to bake that and have it as our vegetable. I love the way acorn squash tastes when it has been baked or roasted, and it tastes even better when you add in a little brown sugar and maple syrup.

Baked Acorn Squash

1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Salt
Freshly ground black pepper

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

There you have it, a quick meal for a Sunday, or any day, for that matter. There’s not a lot of clean up involved for this one either, and I plan to use the leftover rice with some turkey chili that I also made today to have for dinner tomorrow and lunches this week.

That’s all I have for tonight. I do have a few recipes that I plan to try this week, including a shrimp dish that I picked up this week that looks pretty tasty. We’re also heading into the soups and stews time of year, so I plan to be making more things like that in the coming weeks, so we’ll have to check for some recipes for them as well. Until next time, enjoy the rest of your day and enjoy your meal!

 

 
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Posted by on October 14, 2012 in Cooking, Dinner, Seafood, Vegetables

 

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Totally Tantalizing Turkey Chili

I love to make chili and have been making it for many years. I have done different variations of it over the years, but I have mostly settled on making turkey chili when I make it. The turkey is better for you than the ground beef and lends itself nicely to the long cooking process of the chili. You also don’t get all the fat in your chili that ground beef tends to add to the sauce. Michelle loves it and always make a large batch so we have it for lunches and then we can freeze some and have it when we need a quick meal or use it to make a quick batch of nachos for an appetizer. This recipe is far from exact since I pretty much eyeball everything I use for this one at this point since I have been making it so long. If you like more heat in your chili, add more hot sauce or chili powder. I try not to make it too hot since it does pick up some heat after a day of two of sitting in the fridge.

Turkey Chili

2 pounds ground turkey

1 tablespoon McCormick’s Montreal Chicken seasoning

1 tablespoon vegetable oil

1 large onion, diced

2 garlic cloves, minced

2 14.5 ounce cans diced tomatoes

1 tablespoon ground cumin

1-2 tablespoons chili powder

Salt and freshly ground pepper, to taste

Dash of hot sauce

2 15.5 ounce cans dark red kidney beans, drained

Heat a large Dutch oven of medium-high heat. Add the vegetable oil and heat the oil until shimmering. Mix the Montreal Chicken seasoning with the ground turkey, mixing by hand until well blended. Add the turkey to the Dutch oven and heat, stirring occasionally, until browned, about 10 minutes. Add the onion and garlic and stir to mix with the turkey, heating for about 3 minutes until the onion begins to soften. Add the diced tomatoes and mix thoroughly. Cook until the tomatoes begin to release some of their juices, about 3 to minutes. Add the cumin, chili powder, salt, pepper and hot sauce and mix thoroughly. Turn the heat to low and cover. Allow the chili to cook for about 30 minutes, stirring occasionally. Add the kidney beans and mix thoroughly (at this point I usually taste the chili to see if it needs any more spices: chili powder, salt, pepper. Add more if you think it needs more). Cover and allow to cook for 2 to 3 hours.

I typically serve the chili with white rice and have some sides if anyone wants to add anything to the chili, like sour cream, diced fresh tomato, shredded cheese and occasionally some diced jalapeno or diced avocado. As I stated earlier, this makes a great ingredient for nachos if you want to make nachos or even a great taco filling if you want to use it for tacos.

It’s a very easy recipe, doesn’t take a lot of work (you could easily put this all in the slow cooker and let it cook all day, just brown the turkey meat first) and tastes great. It’s Saturday and I am thinking I want an easy meal tonight, so I may go for some simple BLT sandwiches tonight. Check back later and see if that’s what I decide to go with! Enjoy your day, and enjoy your meal!

 
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Posted by on June 9, 2012 in Cooking, Dinner, Poultry, Slow Cooker Meals, Turkey

 

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