Tuesday, March 11, 2014

Quick Turkey Chili

A couple of weeks ago, I was really in the mood for chili.  Since I had some chopped chicken in the freezer and a partially used bag of sausage crumbles, this recipe was very easy to throw together.

Quick Turkey Chili

  • 1 Tbs. Olive Oil 
  • 1 celery rib, diced 
  • 1/2 medium onion, diced
  • 1/2 poblano pepper, diced 
  • 1/2 red bell pepper, diced
  • 1 tsp. garlic, minced
  • 1/2 cup chipotle salsa
  • 1 cup homemade chicken stock 
  • 1 cup Jimmy Dean Crumbles, Turkey
  • 1 cup cooked chicken or turkey breast, diced 
  • 1 can diced fire roasted tomatoes
  • 1 can black beans, drained/rinsed 
  • 1 can kidney beans, drained/rinsed
  • 1 tsp. cumin
  • 1 tsp. chili powder 
  • cooked rice
  • Heat oil in a large pot over medium heat.  
  • Add the celery, onions and peppers and cook until they start to get tender.  
  • Stir in the garlic, cook for just a minute or until fragrant.  Careful not to burn the garlic.  
  • Add the remaining ingredients, stirring to combine.
  • Bring to a boil.  Cover and reduce heat.    
  • Allow to simmer for 20-30 minutes.  
  • Serve over rice.  
  • Loved how easy this recipe was to prepare.  Using the fully cooked sausage crumbles really helped this meal come together quickly and easily.  
  • If you like your chili more saucy, add additional liquid (stock and/or salsa) and adjust the seasonings to your taste.  
  • We combined the leftover chili with the leftover rice and froze it for another meal.  I'll probably use it as a filling for stuffed peppers.  

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