Turkey

Easy Turkey Chili

September 2, 2016 by polishhousewife 2 Comments

A webpage listing a bunch of anti-inflammatory recipes is where I came across this little gem. They touted the many health benefits of peppers, tomatoes, beans, and turkey. This page was a gold mine for a foodie with arthritis, so if NSAIDs like Advil and Alleve are part of your daily routine, you know what I mean. If you have young healthy joints, count your blessings and enjoy this delicious turkey chili for the taste and convenience alone!

I’ve made only small changes from the original source, Two Peas in a Pod. I don’t use a slow cooker for this recipe because I’m just not good at planning that far in advance. If you like to use one, know that this can be made in a 6 quart crockpot.

Convenient & Delicious

We’ve gotten to the point where we make a batch of this tasty and easy turkey chili at least every other week. It’s quick and easy to put together, makes a large quantity, and freezes well.

I work four 10-hour days, so I love the convenience of having a full meal ready to eat at the end of a long day, and my husband, Ed, loves the warm, earthy spices.

Every time I serve this, he comments about how the combination of spices is perfect. We’ve made a lot of chili over the years, even competed in a 4th of July chili cook off at our air base in Spain back in the day. He seemed let down when I said that all I did was follow the recipe. I shouldn’t have burst his bubble, better that he think of me chopping, grinding, and tempering a variety of spices. I’ll let you in on the secret, chili powder and cumin, 2:1.

I hope this doesn’t hurt my chili cook-off friends’ feelings, but this is so much better than the chili we offered up on that 4th of July, but nothing could compare to the fun we had that day. The length of our shorts identifies this as the early 1980s!

I hope my easy turkey chili recipe will be as popular at your home as it is at ours.

Smacznego!

Lois

Easy Turkey Chili

Author: Polish Housewife
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Yield: 10-15 servings
Cuisine: Tex Mex

Description

Quick and easy, a delicious pot of chili

Ingredients

Olive oil
1 pound ground turkey
Salt and pepper
1 onion, diced
1 red bell pepper, diced
1 yellow pepper, diced
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans red kidney beans, rinsed and drained
2 (4 ounce) cans diced green chilies
1 (15.25 ounce) can whole kernel corn, drained
2 tablespoons chili powder
1 tablespoon ground cumin
Chicken stock
2 tablespoons Wondra flour

Instructions

Add 1-2 tablespoons olive oil to a frying pan and brown the ground turkey, breaking it into small pieces as you turn and stir
Season with salt and pepper. (Go easy on the salt. The canned ingredients will be salty and you can always add more. That being said, I like to add a little salt to each layer of flavor as I’m preparing a dish)
Move the turkey to a Dutch oven.
Add 1-2 tablespoons olive oil the same frying pan and sautéed the onions and peppers, seasoning lightly with salt and pepper
Add the onion and peppers to the ditch oven
Add the tomato sauce, diced tomatoes, beans, green chilies, corn, chili powder, and cumin
Stir, add enough chicken stock to almost cover the ingredients and bring to a boil, reduce heat and simmer 30-45 minutes
Sprinkle with Wondra flour and stir it in to thicken the broth

Notes

Top with shredded cheese, sour cream, or sliced green onions

From a Polish Country House Kitchen #3

July 15, 2013 by polishhousewife Leave a Comment

This week 2 recipes:

Rich Turkey Patties in Madeira Sauce

Raspberry Cognac Jam

8 down – 82 to go

Cooking my way through From a Polish Country House Kitchen

This week, I feature the second entree that Ed picked and jam made with the beautiful abundance of raspberries (these purchased at my local tram stop). Ed is in the states at the moment, and I feel like the kitchen doesn’t get as much use when I’m on my own. I’ll have to focus to make sure I have something to share with you next week.

Rich Turkey Patties in Madeira Sauce – with the additions, the turkey patties take on a taste that is so much more than meatloaf or a hamburger. The Madeira sauce is so easy to make and it adds such elegance to the meal. I think this sauce on any protein would convince your friends that you are a gourmet. In addition to the rustic mashed potatoes we added sauteed mushrooms. Fabulous flavors, even if monochromatic.

Raspberry Cognac Jam – a boozy jam – great flavor, my raspberries must have been extra juicy, I cooked for twice the recommended time.

perfect raspberries, purchased at a nearby tram stop for about a buck

Like bake-alongs I’ve done in the past, I’m not posting the recipes in From a Polish Country House Kitchen, but if you’d like your own copy, it’s available on Amazon.

Turkey Meatloaf with Sauce

May 3, 2011 by polishhousewife 4 Comments

This should be called Sharon’s turkey meatloaf.

Before I moved to Poland, I was part of church staff, and Sharon, our pastor and a wonderful cook, brought something like this for lunch one day. I thought about calling Sharon to get the real recipe, but it was the wee hours of the morning in Tucson while I was putting it together.

It’s perfectly acceptable to call your pastor in the middle of the night when someone’s critically ill, but it’s not OK to call before the sun’s up to get her meatloaf recipe. This is my rendition of Sharon’s meatloaf. If you’re reading this Sharon, feel free to comment and straighten me out.

The zesty sauce is the hightlight of this lean meatloaf.

Ingredients

for meatloaf:
500 g ground turkey (just over a pound)
1 egg
1/4 cup bread crumbs
1 small onion
1 tablespoon whole grain mustard
2 tablespoons milk
3/4 teaspoon
1/4 teaspoon pepper

for sauce:
1/4 cup ketchup
1 tablespoon Dijon mustard
2 teaspoons brown sugar
4 dashes garlic-flavor Tobasco

Directions:

Preheat oven to 350 (175 C).
Combine all meatloaf ingredients until just combined.
Fill 6 muffin cups with the meat mixture.
Bake about 20 minutes, drain any fat, liquid, or foam from the pan.
Mix together the sauce ingredients, and spread on top of the meat.
Return to the oven and bake for 15 more minutes.

Note: I started to bake this in a loaf pan, but it was only going to be about an inch deep int the pan, so I switched over to the muffin pan.

Picadillo Cubano

February 9, 2010 by polishhousewife 2 Comments

We were stationed at MacDill AFB (Tampa, Florida) three times. During our last stay, our household included two toddlers. We didn’t eat out much in those days, but we did find a nearby Cuban restaurant that was great for take-out. I always got the Picadillo with black beans and white rice. Since I stirred it all up together, I include black beans as part of my picadillo when I make it at home. It’s a wonderful savory dish, and I love the flecks of red and green color.

The restaurant always included a side of fried plantains if you’re trying to think of something to accompany this dish. I think it’s a perfect complete meal as it is.

I recently made a double batch of picadillo, thinking we’d have some for one or two meals and I took the rest to the office for a welcome lunch with a new colleague. This was a big hit. I don’t want to tell tales, but some may have gone back for seconds. . . or thirds.