Turkey Chili Con Carne with Vegetarian Option
Does your family serve Turkey or Ham for your holiday dinner? In my family, my youth was spent eating Turkey on Christmas evening. As we grew older and began to have a voice in the matter, we realized we were essentially creating the same meal for Christmas, as we’d created for Thanksgiving — a Turkey, Stuffing, and Yam dinner — so we changed it up and while we still go with tradition, its Turkey for Thanksgiving, and Baked Ham for Christmas.
What do you do with leftovers besides sandwiches? Well, Turkey Soup was always a big one, and Ham Sandwiches. We’re going to mix it up a bit this year — we’re sharing a healthy recipe for Turkey Chili and also a Ham and Spinach Quiche.
- 2 medium onions, chopped (1 cup)
- 1 tablespoon vegetable oil
- 1 medium red bell pepper, chopped (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 1 cup fresh or frozen corn kernals
- 2 tablespoons chopped fresh garlic
- 2 pounds ground turkey
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano leaves
- 1 tablespoon chili powder
- 1 can (4 ounces) chopped green chilies, drained
- 2 jalapeño chilies, seeded and chopped
- 1 can (14 1/2 ounces) whole roma (plum) tomatoes
- About 4 cups water
- 1 can (15 ounces) black beans, drained
- 1 can (15 to 16 ounces) kidney beans, drained
- Cook onions in oil in large Dutch oven or saucepan over medium heat about 10 minutes or until onions are tender.
- Add green and red bell peppers and garlic; cook 2 to 3 minutes.
- Add turkey; cook 3 to 4 minutes or until turkey is no longer pink.
- Add cumin, oregano, chili powder, green chilies, jalapeño chilies, tomatoes and water; reduce heat to low. Cover and simmer about 30 minutes.
- Add beans; simmer 15 to 20 minutes longer.
- If necessary, thin chili with additional water to desired consistency.
- To serve, season with salt and pepper.