Hi All –
Well, to see my first blog post on Sunday you can click here. Remember? Ben made us a great brunch of whole wheat (sugar free!) waffles, fruit and I nuked some Morningstar patties for extra protein. Yum!
On Sunday night I was in charge of dinner! It only took a few minutes, maybe twenty, to cook up a pretty amazing turkey chili! Here is the end product:
Because it turned out to be a good recipe – I decided to post it so you might be able to make it one snowy Sunday night if you are so inspired. As some of you know, I do not tend to follow recipes when I am cooking (baking is an entirely different story!) but this time around I wrote down everything that I did, in order to post if it turned out well.
I started off by browning 1.35 pounds of lean turkey. I sprayed my frying pan with olive oil cooking spray, and once the pan was hot, I put the turkey in. In the pot that I was making the chili in – I started by heating up a tablespoon of actual olive oil. Once the oil was hot, I added chopped onion (I chopped up one medium white onion – and added almost all of it – but not quite!). I cooked the onion for at least five minutes before adding the other items.
So, I let the turkey cook all the way through, stirring it and breaking up the meat when needed. Once the onions were cooked well (turning a little brown) I added two 8 ounce cans of tomato sauce. I always use NO SALT ADDED tomato sauce, also check the ingredients on the sauce – I always like to get the kind that does not have sugar added to the sauce – yuck!
Once the sauce was added, I turned down the heat to medium low. I then added 12 ounces of water (1 1/2 cans). I stirred everything together. The turkey was done cooking at this point, so I added that to the mix. I then added one 15 ounce can of black beans. You can drain the beans or not. I didn’t this time – I used a measuring cup and scooped the beans out – so I definitely got some of the liquid which adds more flavor. The last step is to add a seasoning packet – the original recipe was for Taco seasoning – but these days El Paso makes a chili seasoning packet, which I used this time around. It adds all the flavor you need! My recommendation is do not add salt to this recipe because the seasoning packet has a bit of sodium in it.
After all of the ingredients were added, I let the pot cook for a few minutes. I had it on for 20 minutes (on low) before we had our first bowl of chili on Sunday night. We added low fat Mexican cheese and fat free sour cream to the chili. Yum! Ben had seconds. I opted to have my seconds for lunch the next day.
All I can say is that turkey chili really hits the spot on a snowy Sunday night! I have to admit that I did not leave the house all day. I did not go to the gym, I did not go out for a run, but I did house work part of the day, which definitely counts in my book as exercise! 🙂
Hope you enjoy the recipe one day!