Oct 06
Turkey and Bean ChiliLeave a comment

If you live in the Northeast, you know we have gone from 90 degree weather to 50 degree weather in a matter of days. Not to mention, it has been wet, just adding to the unpleasantness. This dish was the perfect dinner for a warm and cozy meal. It is a healthier version of traditional chili because it uses ground turkey and has no salt in it. In my house, we ate it over rice and served it with some warm corn bread. Perfect meal for the crisp fall temperatures ahead, let’s just hope we don’t skip over fall and go straight into winter.

Turkey and Bean Chili
Recipe from Healthy Family
What you’ll need:
1 15-oz can red kidney beans
1 15-oz can cannelli beans
1 lb ground turkey
1 cup chopped pepper–your choice on color
1 cup chopped onion
2 cloves garlic, minced
3 15 oz cans diced tomatoes
2 tbsp. red wine vinegar
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground cumin

What you’ll do:
Rinse and drain canned beans, set aside. Spray a Dutch over with nonstick cooking spray. Cook ground turkey, pepper, onion, and garlic until turkey is cooked through and vegetables are tender. Stir in beans, undrained tomatoes, and spices. Bring to boiling, reduce heat. Simmer, covered for 20 minutes. Makes 6 main dish servings.

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