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Turkey Chili

When meal planning, it's a great idea to cook the main protein in bulk, and use it in a variety of recipes throughout the week. Saves so much time! One of my favourite cookbooks that uses this concept is Robin Millers Quick Fix Meals. The Turkey Chili recipe below makes a huge batch and  is great on it's own. Or adapt leftovers to make the cookbook's turkey lasagna, burritos and flauta recipes!

Turkey Chili (from Quick Fix Meals by Robin Miller, pg 128)

4 tsp olive oil, divided

2 pounds ground turkey breast

1 cup chopped onion

4 cloves garlic, minced

1 jalapeño, seeded and minced

¼ cup chili powder

2 Tbsp ground cumin

2 tsp dried oregano

2 Bay leaves

½ tsp salt

½ tsp crushed red peppers

two 28oz cans diced tomatoes

3 cups reduced sodium chicken broth

two 8oz can tomato sauce

two 15 oz cans red kidney beans, rinsed and drained

two 15 oz cans black beans, rinsed drained.

Garnishes: shredded cheese. Sour cream, green onions

1)    Heat 2 tsp of the oil in a large stockpot over med-high heat. Add the ground turkey and cook until browned and cooked through, 5-7 minutes, breaking up any clumps. Transfer to a bowl and set aside.

2)    Heat remaining 2 tsp oil in the same pot, over medium heat. Add the onion, garlic, and jalapeño and cook, stirring until tender and golden, about 4 mins. Return the turkey to the pot and add the chili powder, cumin, oregano, bay leaves, salt and red pepper and stir to coat the vegetables and turkey with the seasoning.

3)    Add the tomatoes, broth, tomato sauce and both beans and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for at least 30 minutes and up to 2 hours.

4)    Discard the bay leaves, ladle the chili into bowls and top with the cheddar, sour cream and onions. Serve about 4 cups of chili for this meal.


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