Growing up my mom would always make her signature ‘Game Day Nachos’. They bring back warm memories of crisp Sundays with the sounds of football in the background. Spending time in New York this past month I had the chance to catch up with family and friends alike. These days my favorite people are sharing their lovely recipes with a healthy twist. This friend in particular loves cooking one-pot meals, and after I had this at her house it brought me right back to Sundays of child’s past. I now bring to you Southwest Turkey Chili. It can be served alone or as an appetizer with whole wheat chips or crackers. This recipe is made for a large family, but it freezes well and will be gone before you know it!
Ingredients:
2 Tbs Olive Oil
1 Large Yellow Onion
4 Cloves of Garlic
1 Container of Sliced Mushrooms
2 lbs Ground Turkey
2 Large Diced Green or Red Peppers
1 Can of Mexican Corn
2 15 Oz Cans Salsa (1 Medium, 1 Hot-If you like heat)
1 Can Diced Tomatos
1 Can Washed Red Beans
1 Can Organic Diced Tomatoes
2 Tbs Chili Powder
1 Tsp Garlic Powder
1/2 Tsp Black Pepper
Dash of Salt
1 Diced Avocado
Cilantro For Garnish
Hot Sauce (Optional)
Directions:
Pour oil over medium high heat. Add onions and cook until almost translucent add garlic and stir for one minute. DO NOT BROWN GARLIC. Add peppers and cook until they begin to Soften.
Add meat and “Brown”. Note: Turkey does not turn brown like red meat. So, cook until it starts to crumble. Add Chili and Garlic Powder and Mix.
Add mushrooms, corn, salsa, beans and tomatoes. Mix everything together and bring to a boil. Add Salt and Pepper. Simmer on low for an hour. Everything will be cooked through and turkey will be tender.
Serve with a sprinkle of low fat cheddar and whole wheat tortilla chips!
Love and Game-day Chili,
Taylor