Saturday, October 22, 2011

Mom’s Italian Turkey Chili

2 tbs. extra-virgin olive oil
Ground turkey mixture (see recipe)
1 (28 oz.) can Muir Glen organic chunky tomato sauce
1 (26 oz.) jar Ragu organic traditional sauce
2 tbs. chili powder
Freshly grated black pepper, to taste
2 tsp. Bragg Liquid Aminos or sea salt, to taste
3 (15 oz.) cans organic light or dark red kidney beans
6-7 potatoes, peeled and diced into bite-sized pieces

In a Dutch oven or large pot, add olive oil and cook the
ground turkey mixture over medium heat on the stovetop
until browned. Add both sauces, chili powder, pepper
and Bragg Liquid Aminos or sea salt. Bring to a boil, then
turn heat to low and cook for approximately 30 minutes.
Add the kidney beans and potatoes and cook until
potatoes are fork tender, turn off heat and let chili sit
for 20 minutes before serving.

Note: You can add more beans to this recipe if you like,
you can use lean ground beef in place of the ground turkey,
and you can serve the chili over hot cooked rice, if desired

Ground Turkey Mixture
3 lbs. ground lean turkey
1 large onion, chopped fine or grated
1 egg
1/4 cup grated Parmesan cheese
1/4 cup Italian seasoned breadcrumbs
2 tsp. Bragg Liquid Aminos or sea salt, to taste
1/4 tsp freshly ground black pepper

In a large bowl, add ground turkey, onion, egg, grated
cheese, breadcrumbs, Bragg Liquid Aminos or sea
salt and pepper. Mix ingredients until well combined.

As always, Bon Appetit!

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