I've been slacking as usual with this blog. Now that summer is just about over, I think I'll be posting on here more.
Today I have a recipe to share that I made this weekend. It's based on a recipe I found in the Desperation Dinners cookbook by Beverly Mills and Alicia Ross. I tweaked it a bit and bulked up the veggies a bit more. Here's my version:
Quickie Turkey Chili
1 pound ground turkey
1 can black beans
1 can red kidney beans
1 small can sliced black olives
2 cans Mexican stewed tomatoes with green chiles
4 stalks celery hearts
1 green pepper
1 clove garlic, minced
2T chili powder (I like it spicy so I did 3T)
1t garlic powder
In a large soup pot, heat a couple turns of the pot of olive oil. Chop onion, carrot and celery and add to the pot as you chop. Saute those for a couple minutes then add the minced garlic. Then push the veggies to the side and add the turkey, breaking it up as you brown it. Meanwhile, chop the green pepper and add it to the pot. While the meat is starting to brown, drain and rinse the beans and olives. As the meat continues to brown add the beans, olives, chili powder, cumin and garlic powder. Mix that around and then add the two cans of tomatoes with juice.
Let that come up to a bubble and then simmer for 15 minutes or so. Serve with sour cream, cheese and tortilla chips.
We had this Saturday for supper and had the leftovers with some elbow pasta on Sunday. I had also made some ranch dip for the weekend snacking and it was quite tasty as a topper on this chili.
I hope you like it!