Wednesday, February 26, 2014

Marietta's Turkey Chili

For my first post, I decide to give you all the recipe for one of the staples in my house.  It was my husband's recipe when I first met him, but over the years I have tweaked it to make it more figure friendly.  If you follow Weight Watchers, one serving of my recipe is 6 points; you can reduce the point value to 5 if you use 16 ounces of turkey instead of 20.




Marietta's Turkey Chili
serves 8


Cooking spray (or a drizzle of olive oil)
1 medium onion, chopped
16-20 ounces lean ground turkey
28 ounce can crushed tomatoes or tomato puree
28  ounces water
salt and pepper, to taste
1 tbsp chili powder
1 tsp Worcestershire sauce
red pepper flakes, to taste
1 bay leaf
a dash of hot sauce
2 x 16 ounce cans kidney beans, rinsed and drained

Heat a large heavy pot on stove (Dutch oven is great for this).  Drizzle a little olive oil into the pot and add the chopped onion.  Allow the onion to soften over medium heat(until it is translucent).  Add ground turkey and stir frequently until the meat is browned.  Sprinkle with salt and pepper.

Add tomatoes and water to the onion-beef mixture along with the chili powder, Worcestershire sauce, red pepper, bay leaf and hot sauce.  Mix well and then add in the beans, stirring one more time to blend well.  Bring to a boil, then reduce to a simmer. Cook for 30-45 minutes, until chili is at desired "thickness."







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