Tuesday, September 10, 2013

Turkey and White Bean Chili

I'm a hard core lover of veggies.

But sometimes, a girl needs meat. Warm, meaty goodness - minus the grease.

Solution? Skillet turkey chili, my friends! Turkey chili!

While I realize chili tends to be a cold weather food, I love making this dish at any given time of the year. It's that good - and to be so meaty, it's actually lighter than your average chili.

I use ground turkey instead of beef because it's much less grease, and with this dish it gives it more flavor. Pair it with a nice salad or some veggies and you've got yourself a nice meal that leaves you feeling REALLY good about yourself!

I had steamed corn and toasted bread alongside mine when I made this last week, and it was purely delish. I love this stuff. HINT: If your corn "accidentally" mixes with your chili, it tastes really, really good!!!!

What a great kickoff to fall :)

Turkey & White Bean Chili
Serves 2

What you'll need:

~ 1 tbsp of extra virgin olive oil
small handful of chopped onion (or onion powder, if you're not into onion)
~ half a tsp of garlic powderHalf a pound of ground turkey (93/7 works great!)1 can of white cannellini beans, rinsed and drained1 can of diced tomatoes (italian seasoning)~ 1 tsp of italian seasoning1/2 cup of water
sprinkle of pepper
dash of salt
worcestershire steak sauce, to tasteoptional: hot sauce


In a skillet, heat olive oil on medium heat, then add onions (or onion powder) and garlic powder and saute for about 2 minutes. Add turkey meat and cook until brown, crumbling with your spoon or spatula and adding worcestershire sauce as it cooks. Once meat is completely cooked through, add your beans (rinsed and drained) and diced tomatoes (with juice!). Add water and let it simmer for about 5 minutes.

If you want, add your hot sauce, pepper and salt as everything starts to simmer and combine. Stir to ensure that everything is mixed and evenly combined and serve warm. Goes great with toasted bread and veggies.

Total time: About 15 minutes

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