It’s officially winter in Boston. With a windchill of below zero, it’s just about teeth-chattering no-turning-back WINTER. Which means I turn my heat up all the way and look for excuses to make warm stews and soups. Tonight’s challenge? Turkey Chili! It’s one of the easiest, quickest, warm and satisfying meals you can make. I was nervous at first, but Hallelujah it came out GREAT!
* In large saucepan, brown 1 lb. of turkey (I used ground breast only meat) with a little vegetable oil.
* In separate pan, sautee one chopped vidalia onion, 2 cloves of garlic, and 1 chopped orange pepper (no seeds).
* Add one packet of Lower Sodium McCormick Chili powder to the browned turkey and stir. Then add 1 can diced tomatoes, 1 can of undrained black beans, 1 can of undrained red kidney beans to the browned turkey and stir again. Add half a cup of baby carrots, one can of sweet whole corn (undrained) a half teaspoon sugar and bring to a boil. Add one small square of dark chocolate and sprinkle some ground cinnamon.
* Once boiling, add the sauteed vegetables and stir. Cover. Lower heat to a simmer. Simmer for 30 minutes. If too soupy, add some corn starch.
* Enjoy! And stay warm. Can serve with yellow rice mixed with green peas.