by Carles Cavazos Brito
Tasty, healthy, versatile and easy! This chili's a snap to throw together.
Just have a few minutes? You can put together a flavorful, hearty chili by using canned ingredients. You'll be surprised by the old fashioned flavor of a chili that has cooked away on the stove for hours.
Toss everything in the crock pot and come home to a an tantalizing aroma that draw the whole family right to the kitchen.
Serve up with your favorite chili accessories like cheesy bread sticks, tortillas, saltines or oyster crackers. Top with a dollop of sour cream and a sprinkle of grated cheese and green onions.
Three Bean Turkey Chili
Prep time: 15 minutes | Total time: 3 hours | Yield: 12 servings
• 1 cup, each of black, white and pinto beans or
• one 15-ounce can each of cooked pinto, white kidney and black beans
• 8 cups water
• 2 tablespoons olive oil
• 1 1/2 pounds of ground turkey
• 1 medium onion, diced
• 6 cloves garlic, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 1/2 cups chopped tomatoes (or one 15-ounce can chopped tomatoes)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2/3 tablespoon freshly ground black pepper
• 1 teaspoon oregano
• Salt to taste
• 2 cups beef broth
• Water to cover
Place dry beans and water in a pot. Cook until the beans are tender, about three hours. Drain beans in a colander in the sink and then rinse well.
If you're using cooked, canned beans, pour into a colander and rinse well.
In a large heavy pot, brown the turkey with the onions, garlic and peppers. Add the remaining ingredients. Partially cover the pan and simmer gently, stirring occasionally, for about one hour. Cover and remove from heat. Allow to cool about 30 minutes to mingle flavors. Serve and enjoy!
Do you have leftover turkey? Instead of ground turkey, add three to four cups shredded turkey meat once the garlic and onions have wilted.
This recipe freezes very well. Put a two-cup serving into zipper top bags and freeze up to four months.
What are your favorite ways to make this dish?
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