Turkey Chili with a BANG!

The only thing good about cold weather to me is that I have an excuse to make soups, stews and steaming pots of chili.  I would still take walking on my beach over cooking in my kitchen but, in my efforts to be an optimist I will take the fun and yummy smells of a big pot of chili on the stove (or in the crock pot).  For this recipe I just bought the ingredients I knew I would need and then combined several recipes that I found on line and I think this is a really great result.  The BANG comes from the chili peppers (fresh and dried) as well as a surprise ingredient or two. 

This recipe makes 14 servings so either make when you’re having a crowd over - football anyone?  OR prepare to freeze it in individual portion sizes.

Ingredients

• 4.75 lb frozen (or fresh) boneless turkey breast (I used a Butterball frozen this time because it’s what I found at Costco)
• 2 medium - large onions
• 1 bell pepper
• 1 chili pepper ( I used a pasilla but you can use jalapeno or Serrano for more BANG)
• 2-3 stalks celery
• 3 cans tomatoes
• 4 cans of beans total - I used 1 can each of black beans, kidney beans, pinto beans, cannellini beans for this recipe
• 6 cloves garlic
• 2 Tablespoons cumin
• 1 Tablespoon chili powder
• 2 Tablespoons finely chopped cilantro
• 1 Tablespoon unsweetened cocoa powder
• Dash of cinnamon
• Dried red chili pepper flakes or cayenne to taste

Directions

1. In a large skillet sprayed with olive oil spray (I use my Misto), add the 2 onions chopped, the 1 bell pepper chopped, 1 chili pepper chopped, celery chopped.  Saute until onion becomes translucent (5-10 minutes)
2. Add the garlic chopped and the cumin, chili powder, cilantro, cocoa, cinnamon and red pepper and mix in.  continue to sauté until spices become fragrant.  (about 2 minutes)
3. Set your crock pot to high and add contents of skillet.  On top of that add the thawed turkey breast roast after removing the “netting” and removing the skin and throwing away the gravy packet.  (this leaves you with about 4 pounds of raw turkey breast)
4. Cover with the 3 cans of tomatoes
5. Place lid on and let cook on High setting for about 4-6 hours until turkey is fully cooked and can be shredded easily with a fork.
6. Since there is no room in my crock pot for the beans at this point I have to move to my giant soup pot on the stove.
7. Remove turkey breast and shred with a fork and add to soup pot along with the tomatoes, onions, etc it has been cooking in.
8. Add the 4 cans of beans (with liquid) and stir to mix thoroughly.
9. Simmer for about 1 hour and check for seasoning, adding any additional quantities you may want.
10. Simmer for 15 minutes more.
11. Serve topped with either a dollop of Greek yogurt or a bit of shredded cheese (add these calories/protein to the total below for accuracy)

Enjoy a hot, hardy and very satisfying meal.

 

Nutritional info - This makes about:

• 14 servings at around
• 330 calories and
• 37 grams protein per serving.