Paula made this chili on Sunday and we just kept it in the refrigerator until mid-week. School started on Monday and we have begun our typical routine of eating at school since TJ is running on the cross country team. As a result, we will start looking for meals that we can prepare ahead of time and just reheat at school. This recipe was from the August 2014 issue of Food Network magazine. It is called Quick Turkey Chili. We stretched it by adding some extra beans to the recipe.

Heat 2 tablespoons of vegetable (or olive) oil in a large pot over medium-high heat. Add 2 tablespoons of tomato paste, 2 tablespoons of chili powder and 1 teaspoon of ground cumin. Cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, 1 chopped green bell pepper, 1 bunch of chopped scallion whites and 1 teaspoon salt. Continue cooking, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add 1 pound of ground turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.Stir in 28 ounces of fire-roasted diced tomatoes, 2 cups of chicken broth, 2 cans of black beans and 1 cup of crushed tortilla chips into the pot. Bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, about 10 to 12 minutes.

When ready to serve, stir in a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and any remaining scallion greens as desired. Note: We also served this chili with some spaghetti in order to make it last for two meals.
Quick Turkey Chili

 

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