Monday, February 13, 2012

Recipe: Turkey Veggie Chili

I know I have a TON of catching up to do, but I wanted to pop in really quick and share this recipe for a delish chili that is hearty and filling, while non-greasy. The recipe also makes enough for you to eat half and freeze half for later. Even more, it's cheap to make. For less than the cost of most single meals, you'll get two. Win!


You'll need:
- 1 lb ground turkey
- 1 cup baby carrots, fine chop
- 1/2 yellow onion, fine chop
- 1 green pepper, fine chop
- 1 can black beans, drained
- 1 can garbanzo beans, drained
- 1 cup frozen corn
- 1 can diced tomatoes, with juice
- 1 can tomato sauce
- 1 cup cooked brown rice
- 2 packets chili seasoning
- 1/2 cup water
- olive oil

Step 1: In a large pot over medium high heat, drizzle a couple tablespoons of olive oil. Sauté chopped carrots for about 3-4 minutes until they begin to soften. Then add the chopped opinion and pepper and continue cooking for an additional 5 minutes, or until the onions are translucent.

Step 2: Add the raw ground turkey and the water. Stir together until the turkey is smooth. Brown the turkey until all of the juices are clear.

Step 3: Add all other ingredients at this time. Stir together, turn heat to low and simmer for about half an hour.

Step 4: Serve chili with sour cream and shredded cheese. Freeze all leftover chili for another night. Enjoy!

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