Recipe: Turkey Chili

Don't get me wrong, I love a good soup. Nadia's soup recipe is delicious and soup will always have a special place in my heart, but don't you just love a nice bowl of hearty chili? This Turkey Chili is our first recipe containing meat! My mother, who is the most amazing cook I know, taught me this recipe and I have loved it ever since. I make it by the batches to keep me going during these long exam periods. I love it because it's filled with vegetables but still never fails to fill me up and is so easy to make. Give this modern twist on chili a try, you won't be disappointed!


*For all you veggies out there, this recipe can be turned vegetarian by simply taking out the turkey and replacing the chicken stock with vegetable stock.

Turkey Chili (feeds 4-6 people)
  • 1 pound of ground turkey (preferably free range organic but the world won't end if it's not)
  • 1 onion
  • a drizzle of olive oil
  • 1 can of black beans
  • 1 1/2 cups of chicken stock
  • 2 tsp crushed garlic
  • 1 can diced tomatos
  • 1 can tomato paste
  • 1/4 cup of pearled barley
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 bay leaves

Add a drizzle of olive oil to a pot along with the chopped onion and garlic.  Once browned add the ground turkey and let it cook until the meat is no longer pink. 

Add tomatoes, chicken stock, black beans (strained), tomato paste, barley and bay leaves and let simmer on low-medium heat for 45 minutes.

Once done, add the basil and oregano and let simmer for another 5 minutes. Remove bay leaves and serve!

Happy Holidays!

Jamie

1 comments:

Brittanny Tinslay said...

Jamie I just tried this recipe - with some extra veggies and added Kidney beans, turned out wonderful. Super healthy, organic and delicious!
Thank you.

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