The Dish with Anita: Three-bean turkey chili - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Three-bean turkey chili

Posted: Updated:

(CBS 8) - This chili recipe is a great potluck or tailgate party recipe. You can serve it up by the bowl topped with chopped green onions, low-fat sour cream and steaming hot cornbread, or my personal favorite - serve the leftover chili on top of a small plain baked potato, add a green salad and you've got dinner.

I have even used this as a hot dip. It's really hard to go wrong with this recipe. Enjoy!

Ingredients: (Serves 8 to 10)

1 1/2 lbs lean ground turkey (Jenny O or Zacky farms)

1 large onion,

4 stalks celery (leafy tops and all)

2 carrots (optional)

2 -small cans diced mild green chilies

(not hot unless you like it hot)

1 tbsp ea – onion, garlic powder, mild chili powder not hot)

1 1/2 tsp cumin

1/2 tsp black pepper

1/4 tsp kosher salt or sea salt (optional)

Small can tomato paste

1-28 oz can diced or crushed tomatoes w/juice (use low sodium if you can find it)

1 can Swanson's low sodium chicken broth

1-16 oz can of each - Dark Red Kidney beans, Black beans and white beans

Instructions:

Drain all of the beans and rinse well to remove excess salt.

Dice onion, celery and carrots into medium-sized uniform pieces. Using a large stock pot heated to medium high, place ground turkey, chopped vegetables, chilies, seasonings/spices and cook until meat is done and vegetables are a little tender. Next, add tomato paste and cook, stirring to combine for 10 minutes or so. Add the canned tomatoes and broth and cover and reduce to a simmer for 20 minutes, stirring every few minutes or so. Stir in drained rinsed beans - the beans are already cooked and only need to heat through - this should take no more than a few minutes. Taste and adjust seasonings to taste.

If using a crock pot, brown meat with seasonings/spices first then transfer to crock pot. Add remaining ingredients to the crock pot, reduce the amount of broth by half and cook on low or medium overnight.

This makes a large amount of chili, so it would be great for a tailgate party or potluck offering. You could even freeze half for a future meal.

Powered by Frankly
All content © Copyright 2000 - 2017 Midwest Television, Inc. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.