|
|
KAY'S THREE BEAN GROUND TURKEY MEXICAN CHILI
|
|
|
Ingredients: |
|||
|
1 |
Package 7% Fat Ground Turkey | ||
|
1 |
Onion | ||
|
1 |
Red Pepper | ||
|
1 |
Yellow Pepper | ||
|
1 |
Large Chicken Broth Cube | ||
| 1 | Can Mexican Stewed Tomatoes | ||
| 1 | Can Black Beans | ||
| 1 | Can White Kidney Beans | ||
| 1 | Can Dark Red Kidney Beans | ||
| 1 | Package Chili Mix (Hot or Regular) | ||
| 1/4 | Bag of Frozen Corn - (Mixed Vegetables Optional) | ||
| 1 | Small Container Fat Free Sour Cream | ||
| 4 | Squirts of Ketchup | ||
| 1/4 | Cup of Water | ||
| 2 | Bay Leaves | ||
| Olive Oil | |||
| Chopped Garlic (5 Smashed in Jar) | |||
| Oregano, Garlic Salt, Cumin, Cheyenne Pepper, Black Pepper, Chopped Fresh Cilantro | |||
|
|
|||
|
|
Directions: |
||
| In a Soup Pot, add olive oil (3
Tblsp), add one full teaspoon chopped garlic (five smashed in jar), Sauté
1 chopped onion, one chopped red pepper, one chopped yellow or orange or
green pepper. Sauté for 5 to 7 minutes. Add two dashes of cumin. Add 1/2
seasoning package (Chili) to ground turkey, mix your hands. Add garlic
salt and black pepper. Begin to add small amounts to pepper/onion mixture.
Sauté until crumbled and brown. Use a wooden spoon to break into small
pieces.
Add your smashed tomatoes to the meat and add the olives, cilantro, oregano, Cheyenne pepper, black pepper and chicken cube. Mix well and add 4 squirts of ketchup. Bring to a boil. Add your 3 cans of beans, frozen corn (some frozen veggies optional) and the remaining seasoning package of the chili mix. Add 3 dashes of Cheyenne pepper, and 2 tablespoons sour cream (fat free), bring to a boil while stirring. Taste and adjust seasonings - cook on low for 45 minutes to an hour. Best to leave this in the fridge overnight and serve the next day with fresh warm corn tortillas or low fat tortilla chips.
|
|||
|
- Enjoy |
|||