Words cannot describe how much I love turkey chili! I first tasted it around 1998 and up to that point I had only had chili made with beef. Actually, I never thought of using anything BUT beef. From that point on I started using ground turkey in place of ground beef in most of my recipes. I also love making turkey burgers. Don't get me wrong, I still love using beef and will alternate the use of both in all casseroles, etc that I make.
I think the weather is what has made me think of chili lately. I've been mentioning to Steve everyday for the last week that I wanted to make it, so today was the day! Usually I just throw it altogether without a recipe. While at our house in Minnesota, I ran across my The "Totally Unbelievable Collection Of Incredibly Delicious American Classics" Cookbook by The Turkey Store Company and made sure it was included in the stash that came back with me and not to the storage unit.
I decided to try the recipe for Light Tex-Mex Chili this time. The only thing I changed was the use of lean ground turkey instead of extra lean ground breast. I had some turkey in the freezer so I thought I'd use it up before buying more. Because of that, my nutritional info per serving will be a little different than the original recipe. I also wish I would have thought to pick up some cilantro...I love that stuff!
Here's the recipe if you want to try it:
Light Tex-Mex Chili
1 medium onion, chopped
3 cloves garlic, minced
1 pkg The Turkey Store Extra Lean Ground Breast
1 tablespoon chili powder
1 tablespoon ground cumin
3/4 teaspoon salt (optional)
2 cans (14-1/2 oz.) salsa-style or regular stewed tomatoes, undrained
1 can (16 oz.) kidney or pinto beans, drained
1 green bell pepper, diced
3/4 cup picante sauce or salsa
Optional toppings: shredded low-fat cheddar cheese, nonfat or light sour cream, chopped cilantro
Nutrition information per serving: Calories: 228, Protein: 29g, Carbohydrates: 28g, Fat: 3g, Cholesterol: 46mg, Sodium: 769mg