No matter! I wanted to make some anyway. I like to have a few meals in the freezer so I can come home and put together something quickly after a day on the boat, or running errands. And chili can be used in so many different ways.
I made this batch with a lovely extra lean ground turkey and it turned out really nicely. We had some for dinner tonight on top of a mound of brown rice, and some steamed green beans. Sometimes we like it as a topping on a baked potato. Of course it is great on its own too, or on pasta, or even with quinoa. It is a very thick chili, which is the way we like it.
I think chili tastes better after leaving the flavors to meld for at least a day... and because The Captain doesn't like it too spicy hot, I only added 1 Tbs of chili powder to the mixture. When we eat it, I add a bit of hot sauce to my own serving.
Turkey Chili Con Carne
Makes 15 cups
- 1 tsp canola-olive oil blend
- 1 lb. extra lean ground turkey
- 2 cloves garlic, peeled, smashed and minced
- 1/2 medium white onion, thinly sliced
- 3 medium carrots, diced
- 1 medium green pepper, cut into chunks
- 1 can mushrooms, drained
- 2 15-oz. cans (540 ml each) dark red kidney beans, rinsed and drained
- 1 28-oz. can (796 ml) diced tomatoes
- 1 28-oz. can (796 ml) crushed tomatoes
- dash of red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 - 2 Tbs chili powder, to taste
- Place oil in a large saucepan over MEDIUM heat.
- Add the turkey and cook, stirring occasionally, until browned.
- Add the garlic, onion and carrots and cook about 10 minutes till soft.
- Add the mushrooms, beans, canned tomatoes and seasonings and stir well.
- Turn up heat till mixture comes to a soft boil and then lower heat and allow to simmer for about an hour and a half.
- Cool and then refrigerate/freeze in batches.
Weight Watchers P+ = 3.
Calories 140; Protein 12g; Carbohydrate 17g; Fat 3g; Fibre 5g.
Are you a chili fan?
What is your favorite way to eat chili?