I’m just loving this cool, yet gorgeous sunny day we have today.
A little culinary art, if I may.
I’m copying a post from a while back, but I thought I’d share again since this time I used ground turkey and added sweet potato. Oh my.
For those that follow me, you know I try to make my recipes fast and simple. With my full-time job, who’s got time for long drawn out preparations? I don’t. Here’s one you’ll hopefully love.
Today, I decided to make a chili with chunky vegetables and ground chicken/turkey. If you are a vegetarian, you can completely leave out the chicken. It’s just as great without it.
1 pkg ground chicken or turkey
1 summer squash
1/2 of a large onion or 1 small
1 red pepper
2 med. stalks celery
1 large sweet potato, about 1/2″ cubed.
1 cup of white mushrooms
1 28 oz. can of crushed tomatoes, plus 1/2 of another
2 cans of beans. I used one kidney and one black. Use what you want. Rinsed and strained.
2 TBLSPN olive oil for pan
Cut all the veggies the same size; about a 1/2 inch thick. You want this chili to be chunky and full of love.
In a large sauce pan, add a couple of tablespoons of olive oil, add ground chicken. Medium high heat; Cook until no longer pink.
Add all the veggies in the pan and stir and mix it all together. Cook this on medium heat, stirring occasionally, about 15 minutes or until the onion and veggies have all softened. Can you see the difference in the pictures, above? CLICK FOR LARGER VIEW.
Add your can and a half of the tomatoes, stir, then add the beans which have been rinsed in cold water through a strainer. Incorporate all the beans into the sauce. I started with one can of beans, but then decided to add another. Why not, right?
Now, for seasonings: Salt, pepper, granulated garlic, chili powder and ground cumin. ALL TO YOUR TASTE. Add more or less of what you like. I end up with about a tablespoon or more of the chili powder and the garlic. Then add in the cumin as you like. If you want some heat, then add a little cayenne pepper.. start small. Keep testing the taste to see what it may be missing. It’s always better to under season, you can always add it.. but don’t over season, you can’t take it out.
Now, if you can wait, let this simmer gently about 30 minutes.. if you can’t wait… GO FOR IT.. It’s your world.
Serve this hot with some grated sharp cheddar cheese and some tortilla chips. I used blue ones . Just scooping the chili onto some chips with a little melted cheese just makes your mouth so happy. The corn, crunch, cheese and chili together.. oh my. I nice loaf of Italian bread is a great choice also… or both. I have issues.. I watch too much FoodTV Network. Guy Fieri would be proud.
Notes: Now, this chili is practically fat free.. the only fat in there is from the olive oil. I also used Sargento Reduced Fat Cheddar Cheese, but only because that was my choice. I draw the line on completely fat free products, however.. no taste in my opinion. This recipe will serve about 6 people. Save the leftovers for another day or mix in some cooked pasta for another meal. Freeze the rest, if you want.
I hope you enjoy this recipe.
Thanks for stopping by. I love hearing from you. Let me know if you tried this recipe and how it came out.