Hi there blog readers – Happy New Year! It is officially the year of the Dragon, and I hope this means good things for me because I am a double, fire dragon. 🙂 Do you know your Chinese Zodiac sign?
I hope that you all had a great weekend. Did yours go by as quickly as mine seemed to?? I could not believe it when I walked into my office early this morning. I just could not believe that it was Monday morning already!
Because of the snow storm, I moved my long run into the treadmill on Sunday afternoon. But somehow I was able to get seven miles in on the treadmill. 🙂 (This includes a 1/4 mile warm up and cool down, too)
Anyhow. I had a pretty decent weekend. It was quite a snow storm on Saturday – so I spent a lot of time doing things around the house and I felt really productive. On Saturday night I made turkey chili. I brought some over to a friend, and I have been living off the rest of it. I had some for lunch today at work, and two of my friends asked if I would be posting the recipe on the blog tonight – so here it is!
Hearty Turkey Chili – perfect for a winter night (and football!)
2 tablespoons olive oil
1 pound lean ground turkey (my package was a little over one pound, and it worked out just fine)
1 onion, chopped
1 1/2 cups water
1 28 ounce can of crushed tomatoes and the juice from the tomatoes
1 can 16 ounce black beans, (or any other beans that you like! and I always tend to use reduced sodium beans when not using beans that I’ve prepared at home. Normally you can drain the whole can, but I used some of the liquid from the beans – half the can, and drained & rinsed the rest… I felt like I retained some of the good flavor by not rinsing the entire can of beans)
2 – 3 cloves of garlic, minced
2 tablespoons chili powder
1 tablespoon (or more if you’d like!) cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
**salt & pepper to taste (I didn’t add either to the mix, I didn’t find it necessary!)
Optional: you can add one diced red pepper, one celery stalk but this time around I did not add either.
low fat cheese, sour cream, green onions and cilantro.
1. heat oil in a large pot over medium heat. Add diced onion and cook until onion becomes tender and translucent – at least five minutes. Once onion begins to cook, add garlic. Be careful not to burn the garlic.
2. Once onion and garlic have been in the pot for a few minutes, add turkey and break up, and brown the meat. Cook for at least ten minutes. During this time you can add some of the water if you need to. Cook until turkey is evenly brown.
3. Pour the rest of water into pot. Mix in tomatoes, beans. Stir. Add all seasonings but salt and pepper (save that for when you are tasting your final product!). Bring the mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes.
I hope you like this chili as much as I do! Because you are using a lean turkey, this meal is very low in fat and high in protein! 🙂