October 1, 2014

Turkey Chili

If you're anything like me, then often you'll find that you've bought way too many vegetables that then sit in the drawer of your fridge until they eventually go bad. If you ever find yourself in that situation, then here's the solution! Turkey chili. Not only is this recipe incredibly easy, its also the perfect recipe to use up all of those extra vegetables you don't want to waste.

This recipe can be modified in so many ways! don't like mushrooms? no problem, don't add them! Have some yellow squash sitting in your fridge? throw it in there! Think of this recipe as more of an example. Customize it however you want.

Here's what you'll need:

  • 1.25 lbs Lean Gound Turkey $5.00
  • 2 Cups Chicken Stock $0.74
  • 30 oz Canned Diced Tomatoes $1.99
  • 14 oz Canned Pinto Beans $1.49
  • 2 Yellow Onions $2.44
  • 2 Medium Zucchini 2.03
  • 8 oz Mushrooms $2.59
  • 4 Stalks Celery $0.74
  • 4 Carrots $0.74
  • 2 Red Bell Peppers $2.00
  • 2 Jalapeño peppers $0.15
  • 4 Tbsp Chili Powder $1.09
  • 1 Tbsp Cumin $0.60

Serving Size: About 2 cups
Total Servings: 10
Price Per Serving: ~$2.16
Nutrition (per serving):
      Calories: 198
      Carbs: 21 g
      Fat: 5 g
      Protein: 16 g

The first thing you're going to want to do is cook your turkey. You can do this in the same pot that you will make the chili in. Heat the pot over medium high heat, and once its heated, add your turkey.

Break up the turkey using a large spoon so that its in a couple of different pieces. Then continue to cook, stirring occasionally, until done. (You'll know it's done when theres no more pink) Then take the meat out of the pan and set aside.

The next part is pretty easy, but it takes a little bit of time. All you need to do is cut up all of your vegetables (carrots, celery, onions, mushrooms, jalapeño, zucchini, and red bell pepper) into little pieces. Here are some helpful pictures to show you how to best cut your vegetables. 
Make sure to wash all of your vegetables!

Peel your carrots, slice in half, and then slice across into small pieces

Add all of your vegetable to a large bowl as you cut them up

Cut off the tops of each jalapeño and cut in half, if you like your chili spicy, then you can leave the seeds in otherwise, scoop them out, then cut the jalapeño into strips and then cut across into small pieces.

Cut the ends off of the celery and slice in half, then cut into small pieces

Cut the tops off of each onion, then slice in half

cut each half into 4-5 slices, then cut across so you have small pieces

 Slice the top off of each bell pepper and remove all of the seeds from the inside

Then cut into strips and cut across into small pieces

Cut the zucchini and mushrooms into quarters and then slice across to get small pieces

After you finish cutting everything you should have a pretty big bowl of vegetables, don't worry, the hard part is over!

Heat your pot over medium-high heat and add in a tablespoon or two of whatever oil you prefer. I use coconut oil, but feel free to use olive oil or whatever you happen to have on hand. Once heated, add all of your vegetables and cook for 25-20 minutes, stirring occasionally, until the vegetables begin to soften

Next, add in the cumin and chili powder and mix until the vegetables are coated

Add in your chicken stock, cooked turkey, tomatoes (not drained), and beans. Cook over medium-low heat for at least 30 minutes, and you're done!

Happy Cooking!

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