Easy turkey chili

So I know I have not blogged in, oh, forever!? Nursing school really sucks the fun out of life! LOL I kid. I actually love being in nursing school, just doesn’t leave much time for blogging or cooking! Anyway, this turkey chili is adapted from a recipe I found on allrecipes.com. I have made this probably 20 times or more (my way) and it doubles easily and freezes beautifully. I normally make a double batch, freeze half, and we eat the other half. You can spice it up however you like with some cayenne, but my kids don’t like the heat, so I normally don’t add much! This recipe is nice, too, because it can pretty much handle most veggies. I have been known to add carrots, celery, zucchini, etc – anything I have on hand and need to use up! The recipe written below is for one recipe (not the doubled one, just to be clear!).

Another quick note – if I double it, I usually brown the turkey in a separate pan because it makes a lot of liquid/grease and I don’t want that in my chili. Just one pound does not do that usually, but when you bump it to two, yeah…..

Tip: I freeze tomato paste in 1 Tbsp size lumps – freeze them on a plate and then pop them off into a bag. Easy to grab 1 tbsp when you need it for recipes like this!


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