Friday, 10 February 2012

Hearty Turkey Chili

The inspiration for this recipe came from Martha Stewart, but I put my own twist on it. The beauty with chili is that you can easily modify the recipe to accommodate what's in your pantry (which is key to sticking to the grocery budget!)

1 lb extra lean ground turkey
6 slices bacon, chopped
1 small yellow onion, chopped
1 red or yellow bell pepper, seeded and chopped
3 large carrots, peeled and chopped
3 celery stalks, chopped
3 garlic cloves, minced
1 - 28oz can diced tomatoes
2 - 19oz cans beans, rinsed and drained (black, kidney or pinto)
2 tbsp chili powder
1 tbsp cumin
2 tbsp Frank’s Original Hot Sauce
Freshly ground sea salt and pepper, to taste
Shredded cheese and jalapenos for garnish

Cook bacon in skillet over medium-high heat until crisp. Drain off the fat and set bacon aside. Put onion, bell pepper, carrots and celery into the skillet and cook for 3-5 minutes. Return bacon to the pan along with the garlic and cook for one minute more. Add turkey, chili powder, cumin, salt and pepper and cook 8-10 minutes, or until the turkey is cooked throughout.

Transfer the mixture from the skillet to a large pot. Add the tomatoes, beans, 2 cups water and hot sauce. Bring to a boil over medium-high heat then simmer, stirring occasionally, for 20 minutes.

Serve over rice and top with shredded cheese and jalapenos.

Makes 6 servings (1 cup each). 

Approximate nutritional information per serving (1 cup, does not include garnish):
Calories: 351
Carbs: 41 g
Fat: 9 g
Protein: 28 g
Sodium: 492 mg
Fibre: 12 g

Recipe adapted from

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