Quick and Simple Turkey Chili served with Rainbow Cole Slaw |
8 Servings
Recipe from
Alice Wootton
Husband-Tested
in Alice’s Kitchen
This is what I fix when I’m busy or
in a big hurry and want to serve up something hearty. This chili can be doubled and also frozen for
another time. To make this especially
nice, be sure to have some chopped red onion, avocado chunks, shredded cheddar
cheese and some tortilla chips to put on the top. If you’d like a side dish to go with this,
make a big batch of Rainbow Cole Slaw. Yum! (Check out what I do with leftovers below the recipe.)
2
Tablespoons olive oil
1 pound
ground turkey
2
Tablespoons chili powder
1 large
onion, chopped
1 green
bell pepper, chopped
1 jalapeno
(optional), minced
2 (15.5
oz.) cans of Red Gold Chili Hot Beans in Chili Gravy (undrained)
1 (28 oz.)
can of diced tomatoes (undrained)
Water
Optional Toppings: red onion, shredded cheddar cheese, avocado
chunks, tortilla chips, and/or sour cream/yogurt
In a soup
pot, heat the olive oil and then add the ground turkey, breaking it up with a
spoon. Brown the turkey. Add the chili powder and mix well so that the
turkey is coated. Add the onion and
pepper(s.) Mix in well and then cook
until softened. Add the beans and
tomatoes and stir. Add water to make the
chili to the consistency that you like. (I add about 1 cup of water.) Bring to a boil. Turn down the heat and simmer for about 15
minutes.
While the
chili is simmering, mince a bit of red onion, shred some cheddar cheese, cut up
an avocado and break open a bag of tortilla chips.
1 comment:
This was a great, Alice. I have to use mild chili beans because I am a big wimp :0)
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