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Tom's Turkey Chili

Updated on September 14, 2009
Just a few ingredients...
Just a few ingredients...
... two tablespoons of olive oil...
... two tablespoons of olive oil...
... multi-tasking ...
... multi-tasking ...
... the big turkey patty ...
... the big turkey patty ...
... and voila!!!
... and voila!!!

Dinner for four for less then $15 in about a half hour

Ingredients:

  • 1 pound ground turkey dark meat
  • 1 medium onion
  • 1 bell pepper
  • 1 15-oz. can red kidney beans, drained
  • 1 20-oz. can tomato sauce
  • chili powder
  • red chili pepper flakes
  • cumin
  • 1 or 2 tblsp. olive oil

Why turkey? you might well ask, if I hinted around enough. Well, it's less fatty. If less fatty works for you, great. If not, you can sub ground beef, but if you do, be sure and rinse the meat after you brown it so that the chili doesn't get too greasy.

The key to getting this dish on the table in a half hour is to multi-task.

  1. (If you are going to serve the chili over pasta, start the flame under the water now.)
  2. Put two skillets on the stove top. Plop the turkey in one and let it sit over a medium flame. Put a tablespoon or two of olive oil in the other fry pan and put a low flame under it to get it hot.
  3. Coarsely chop the onion and pepper and place the chopped vegetables in the pan with the olive oil. Spread it around so it sautes evenly and raise the heat an increment or two.
  4. Set the table.
  5. When the turkey starts to sizzle, flatten it to a patty the size of the pan. When it starts to brown on one side, break it in pieces and flip it over. Repeat as necessary until done. Chop the patty into bite size or smaller chunks as you go.
  6. Stir the vegetables as necessary until onions are translucent. Add drained kidney beans and tomato sauce. Season to taste with chili powder, cumin, and red chili pepper flakes. Stir well and cover. Reduce heat.
  7. When the turkey is completely cooked, stir it into the other pan that contains all the other ingredients. Let it simmer.

At this point, the longer you let it simmer, the more flavorful it will be. Since members of my family like it over pasta, I serve it when the pasta is done.

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    • Candie V profile image

      Candie V 7 years ago from Whereever there's wolves!! And Bikers!! Cummon Flash, We need an adventure!

      You are the 'CyclingGourmet' !!! Num!!

    • Tom Rubenoff profile image
      Author

      Tom Rubenoff 7 years ago from United States

      Thanks, Candie! I like cookin' on the bike and on the stove.

    • wesleycox profile image

      wesleycox 7 years ago from Back in Texas, at least until August 2012

      This chili sounds delicious Tom. When I get home I'll have to try out this recipe.

    • Tom Rubenoff profile image
      Author

      Tom Rubenoff 7 years ago from United States

      Luckily, it takes very little time. Even the clean up is quick! Thanks, Wesleycox!

    • profile image

      \Brenda Scully 7 years ago

      bought turkey mince yesterday it is in the freezee and turkey pieces will try this recipe out.... glad i discovered you today, just shows what mentioning a mermaid can do for a man.... and a thankyou note thrown in

    • Tom Rubenoff profile image
      Author

      Tom Rubenoff 7 years ago from United States

      I hope you enjoy it as much as we do. We finished the whole batch last time. No leftovers :)

    • profile image

      Am I dead, yet? 7 years ago

      yum :p this would last me a few days! Definitely a budget conscious meal, thanks Tom!

    • Tom Rubenoff profile image
      Author

      Tom Rubenoff 7 years ago from United States

      Thanks, AIDY! It is definitely just as tasty or tastier the second day!

    • osws_bluemoon profile image

      osws_bluemoon 7 years ago

      I love chili and will definitely try out your recipe :)

    • Tom Rubenoff profile image
      Author

      Tom Rubenoff 7 years ago from United States

      Let me know how you like it, Osws Bluemoon. :)

    • dis-cover profile image

      Nikolic Predrag 2 years ago from Serbia, Belgrade

      Cooking is my passion. Thanks for sharing this recipe. Voted as awesome.

    • Tom Rubenoff profile image
      Author

      Tom Rubenoff 2 years ago from United States

      Thanks Dis-cover!

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