30 Minute Turkey Chili

In preparation for going under the knife this week, I am trying to get together as many meals as I can, double the recipe and freeze half. You see, I am having a joint replacement on my right hand, so I'll be unable to use my hand for a few weeks, which means, the husband will be in charge of meals.  What it really means is if I don't want the family eating pizza, subs, & McDonalds all week, I've got to get my butt in gear and get some freezer cooking done.  (Although, I have to give the husband props, he can make a meatloaf.)

Anyway, chili is a great meal to freeze.  If you want to make a double batch, just double all measurements below.  Allow to cool at room temperature for 1 hour then pour into freezer bags and freeze.  To reheat, either allow to thaw in refrigerator for 24 hours and heat in pot on stove or put frozen directly into slow cooker and cook on low for 6 hours.

This recipe is super mild because I was trying to get my 2 year old to eat it.  If you want a little more ZIP, add some chopped jalapenos and increase chili powder to 1 T.

CLICK HERE TO PRINT RECIPE

1.5 lb ground turkey

1 sweet onion
2 cloves garlic
1 T olive oil
15 oz can tomato sauce
15 oz can diced tomatoes (zesty w/ chilis)
1 can kidney beans, drained and rinsed
1 tsp coriander (ground)
1 ½ tsp chili powder
1 tsp oregano (dried)
½ tsp salt
1/8 tsp fresh cracked pepper
½ C chicken or vegetable stock

Optional Garnishes:  shredded cheddar jack cheese, chives, sour cream

(If you prefer a thicker chili, add ¼ C tomato paste when adding sauce etc.)

 

 Directions:

Heat oil over medium high heat, add turkey, onion and garlic.  Season with salt and pepper.  Cook until turkey is cooked through.

Add tomatoes (with their juices), tomato sauce, beans, stock and remaining spices.  Stir.  Bring to just a bubble and then reduce heat to low and simmer 25 minutes.

Garnish w/ desired ingredients and serve with Tortilla Chips.