I’ve been a tad busy these days so am thankful for quick recipes and my stocked freezer. Like the lentil soup I had posted on previously I like to make a big batch of this turkey chili and freeze in two portion containers. During the week I’ll make a big pot of brown rice to have at the ready as a side or to make fried rice. This chili with some brown rice and a big salad rounds out the meal in less than 15 minutes! So you see, we can still eat a nutritious meal if we plan ahead.
When shopping for ingredients try to get low sodium and organic brands. This recipe is really economical if you buy the groceries at Trader Joe’s.
Three Bean Turkey Chili
3/4 lb. ground turkey (more or less if you like)
1 can (14.5 oz.) diced or crushed tomatoes, undrained – fire roasted is nice
1 jar (16 oz.) Chunky Salsa or other favorite salsa – low sodium and no sugar added!
1 cans (15 oz.) black beans, drained, rinsed
1 can (15 oz.) red kidney beans, drained, rinsed
1 can (15 oz.) great Northern beans or white beans, drained, rinsed
1 tsp. chili powder
1 tsp. ground cumin
sea salt to taste
Hot Sauce to taste
Optional: Shredded Cheddar Cheese, sliced green onions, diced fresh tomatoes
COOK ground turkey in large saucepan on medium-high heat until cooked through, stirring occasionally.
ADD tomatoes, salsa, beans and seasonings; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
To complete the meal, serve chili with a salad and steamed vegetables.
Variations:
Use ground chicken or grass-fed beef or lamb or vegetarian with no meat and an extra can of beans
Any combination of beans work well – try garbanzos
Add ground chipotle chile to taste to give the chili a spicy smokiness
Add a bag of frozen corn
Enjoy!
