Turkey Vegetable Chili

Turkey Vegetable Chili

It’s cold.

I’m sick.

Bubonic plague sick.

Oh, no, not the flu. The flu would be too simple. Here’s some drugs, get some sleep, you’ll be better.

I have the energy sapping, can’t keep your eyes open, will not go away virus that is sweeping the nation.

I needed to make something. Something warm. Something healthy. Something that freezes well.

The solution, this wonderful one-pot turkey vegetable chili. Filled with veggies and turkey. It’s hearty without being too much. Best part, it’s a Weight Watcher’s recipe and each one cup serving is only ONE POINT.  Okay, I made my Grandmother’s Biscuits to go with, so it’s no longer one point, but I’m ill and can afford the extra calories, and besides, I’m shooting for filling, healthy and yummy, not diet conscious.

There’s a lot of energy sapping chopping here, but the end result is totally worth it!

  • 10 oz. extra lean ground turkey
  • 1 medium onion diced
  • 1 green bell pepper, diced
  • 2 28 oz cans diced tomatoes (I use mexican style w/ green chiles)
  • 2 medium zucchini – diced
  • 2 medium yellow squash diced
  • 15 oz can black beans – rinsed & drained
  • 2 cans fat free low sodium beef broth
  • 4 celery stalks diced
  • 1 or 2 packages dry chili seasoning or to taste

NOTE: This is the original recipe. I usually use low sodium chicken broth. I use one packet of the chili seasoning.

Ingredients

Saute turkey, pepper, and onion in the bottom of a large stock pot until browned.

Into the pot

Add remaining ingredients and simmer over medium heat until veggies are tender (about 30 minutes).

Cooking

I like to simmer mine for a while longer to help the flavors blend, but it’s definitely not necessary.

Makes approximately 20, one cup servings.

NOTE: When I freeze tis I freeze it in ziploc bags, laying flat, in both one and two cup portions.

Buffalo Chicken Chili

I am not the biggest fan of Rachael Ray’s cooking. I’m not quite sure why.  I have tried a recipe or two and they always go pear shaped.

That being said, one morning while home sick from work, I watched Rachael make this Buffalo Chicken Chili with a group of firemen. It was intriguing. There were firemen. It looked simple and – to quote Ms. Ray – Yumm-o.

Aside from my least favorite kitchen chore – CHOPPING – this is really easy to put together. The end result is fabulous! This is perfect Super Bowl grub. Buffalo Wings without the fat and bones!

  • 1 T extra-virgin olive oil
  • 2 T butter
  • 2 pounds all-white meat ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 ribs celery, finely chopped
  • 5 large cloves garlic, chopped
  • 1 tablespoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/4 to 1/2 cup hot sauce, depending on how hot you like it
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can crushed tomatoes
  • 1 7-ounce bag yellow corn chips
  • 1 7-ounce bag blue corn chips
  • 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
  • 1/2 cup flat-leaf parsley leaves, chopped

NOTE: I skipped the parsley. I just didn’t think it was necessary.

Place a large pot over medium-high heat, add the olive oil and the butter. Once the butter has melted and the pot is hot, add the ground chicken. While browning, using the back of a wooden spoon to break the chicken into small pieces, about 5-6 minutes.

Add the carrots, onions, celery, garlic, paprika, bay leaf and salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. Remove from the oven and sprinkle with the chopped parsley.

NOTE: You can melt the cheese onto the chips in the broiler, but watch it, it goes from melting to scorched in a nanosecond! Yes, I had to do this twice.

Tis is really an easy recipe. Good for a crowd, easy to double. Comes together quickly, but has a long cooking taste to it.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.