Monday, February 16, 2009

Thursday is Turkey Day!

Cooking in every night means a little extra effort - and can get boring without some variety. I picked up some ground white meat turkey at the store and decided to make some hearty chili with some extras from the pantry. This cooks in about 20-25 minutes and is easy to freeze for future lunches. Serve with cornbread, biscuits, or any bread you like. You can also add in extra veggies if you have them on hand.

Turkey Chili
1 lb. ground white meat turkey
1 can white beans, drained
1 can kidney beans, drained
1 can diced tomatoes
1-2 garlic cloves, minced
2-3 tbsp. tomato paste
Cumin, chili powder, cilantro, salt, pepper
Shredded cheese to top it off

In a large skillet, heat a small amount of olive oil over medium heat.
Add turkey, break up into smaller pieces, and cook until brown - about 5-8 minutes

At the same time...
In a soup pot, heat a small amount of olive oil over medium heat
Add minced garlic and heat for 2-3 minutes
Add both cans of beans and can of tomatoes
Bring to a boil, then reduce heat to low
Stir in cooked turkey, tomato paste, and spices.
Simmer until it's time to eat - top with shredded cheese and enjoy!

Prep time: 5 minutes
Cook time: 20-25 minutes
1 skillet, 1 soup pot, can opener, serving dishes and utensils.

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