TURKEY CHILI

Ingredients

  • 1 lb. ground turkey breast
  • 2 TBLS chili powder
  • kosher salt/pepper
  • 1/2 red onion, minced
  • 1 large bottle V-8 juice
  • celery stalks
  • 1 can dark red kidney beans, undrained
  • 1 can light red kidney beans, undrained
  • 1 can cannelini beans, undrained
  • 1 can chili beans
  • few dashes of Tabasco
  • fresh chopped parsley
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We all have our favorite kind of chili, whether it be spicy, thick, with beans or without. This is the one I grew up on, just updated to a healthier version. I think of it more as a “chili soup” rather than your typical chunky, thick version.

Start browning one pound of ground turkey breast with a bit of olive or canola oil. You can use ground chicken or ground beef. Season with chili powder, salt and pepper. Add the red onion. When the meat is browned and onions have sweated, pour in V-8 juice. I use the traditional version of V-8 juice, but you can definitely use a lower sodium version.

Add about three celery, including the leaves. This adds flavor. If you prefer celery as part of the finished product, you can dice and add to pot. Add in all of the beans and a few dashes of the Tabasco sauce.

Allow to slowly simmer for about 20 – 30 minutes. Do not boil…you want to maintain the integrity of the beans. Add chopped parsley to the pot. Serve with shredded cheese, sour cream, or any of your favorite chili toppings. A grilled cheese sandwich is also a perfect partner. This recipe makes a lot. Leftovers freeze very well. ENJOY!

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