3 Bean Turkey Chili

July 29, 2016 at 5:15 PM | Posted in Bush's, chili, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

 

3 Bean Turkey Chili w Johnny Cakes 006
For Breakfast this morning I made some Egg White Scrambled Eggs (with Egg Beater’s Egg Whites), fried up 2 Bob Evan’s Turkey Sausage Patties, 2 toasted slices of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. After Breakfast I went to the local Kroger for Mom, she just needed a few items. Rain showers on and off and mid 80’s with high humidity. I’ll be glad when this high humidity streak ends! Finally got the front flower bed in good shape, it turned out good. For dinner tonight it’s one of my favorites, 3 Bean Turkey Chili.

 

 
I was ready for some Chili, 3 Bean Turkey Chili! I had a container left in the freezer so I sit it in th3 Bean Turkey Chili 002e fridge overnight to thaw. To heat it up I took a small sauce pan, sprayed it Pam cooking spray and added the Chili. I reheated it on medium heat, stirring often. Reheated and ready for Dinner! I love this Chili! I made this batch using Jennie – O Extra Lean Ground Turkey Breast. I also make it using my favorite Buffalo, Wild Idea Ground Buffalo. Either version turns out great! I served this with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, some added Frank’s Hot Sauce, and Skyline Chili Oyster Crackers. Chili, Cheese, Frank’s Hot Sauce, and Crackers – Dinner is served! I’ve left the original post and recipe below. Enjoy, I am!

 

 

To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili 3 Bean Beans (Red Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper 3 Bean Turkey Chili w Johnny Cakes 001(Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweeks to it and it turns out delicious!

 

 
To prepare it I start by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking 3 Bean Turkey Chili w Johnny Cakes 005Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the seasonings and Tomato Paste, stirring often. When the Turkey has browned I add from the skillet to the plastic liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then sit back and enjoy the aroma that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and spices is a perfect match. (Recipe Below)

 

 
3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast3 Bean Turkey Chili w Johnny Cakes 001
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

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