3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

November 18, 2020 at 7:04 PM | Posted in beans, Bush's, chili, leftovers, Sargento's Cheese | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 27 degrees out this morning, heavy frost. Sunny, windy, and 49 degrees for the afternoon. After Tea I took Mom to Mejeir, she needed some more books to read. She chooses what she wants and then she goes back out to the car. I don’t like her in a store right now with the increase of virus cases here in Ohio. In fact a 10:00 pm starts tomorrow night for 21 days. Here we go again! People are already hoard buying on almost all items and now stores have put a limit of 2 on all cleaning and paper products. As I said here we go again! For Dinner tonight I prepared some 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds.

 

I made some of my Crock Pot 3 Bean Turkey Chili yesterday. I’ll be freezing 1 1/2 containers. I kept out enough for Dinner tonight. So it’s an easy dish to make tonight. I’ll need to heat up the leftover 3 Bean Turkey Chili, Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, Sargento Off the Block Sharp Cheddar Cheese, and Mission Tortilla Rounds. When making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. To reheat; I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside until needed.

 

As I said I’m serving the Chili with some Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, and Sargento Off the Block Sharp Cheddar Cheese. For the Tortilla Chips I’m using Mission Tortilla Rounds.

 

 

 

 

To make it I got a bowl and made a bed of the Tortilla Rounds. Topped with some of the Chili, Hot Sauce, and Cheese. I had the Sour Cream on the side of the Bowl. Fantastic Light Meal. The Mission Tortilla Rounds are excellent Chips! I love using the 3 Bean Chili as many ways as I can, its so delicious! So for Dessert/Snack later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Hot Fudge Chocolate Topping.

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 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.

 

 

Mission Rounds Tortilla Chips
Round up your favorite nacho recipe and get cooking! With our Rounds Tortilla Chips in the original Brown Bag, you’ll find authentic Mexican flavor and a satisfying crispy crunch in every bite. Top these Rounds Tortilla Chips with Mission® dips and salsas or your favorite ingredients and start sharing, or keep them all for yourself.
https://www.missionfoods.com/products/rounds-tortilla-chips/

3 Bean Turkey Chili w/ Cornbread

November 17, 2020 at 7:20 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread

 

 

To start this morning off I prepared a cup of Bigelow Decaf Green Tea for Breakfast. 34 degrees to start the day and had a high of 44 degrees and windy out again. After my Tea I did a load of laundry. Then got my Chili in the Slow Cooker and cooking. Then I headed out to Meijer for a few items we needed. Stopped by the ATM and then got gas before heading home. Just did a few things around the house. What a better way than Chili to heat up a cold day! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread.

 

 

I love making a batch of my 2 Bean Turkey Chili! To make my Chili I’m using Jennie -O Lean Ground Turkey, 2 – 1lb. packages. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans),4 Cloves Minced Garlic, 2 tsp Ground Anchio Chile Pepper, 2 tsp Ground Paprika, 1 Tbs. Ground Chile Seasoning, 2 Tbs. Ground Roasted Cumin, 1 tsp Ground Cinnamon, 1 tbsp of Cilantro Leaves 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 tweaks to it.

 

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

Then this morning I sat the prepared Beans and Turkey out of the fridge to warm up a bit. Next I turned the Slow Cooker on Low, sprayed the cooker liner with Pam Non Stick Spray, and added a 1/2 cup of Water to it. Let heat for about 20 minutes and I added everything to the Crock Pot. I’ll be cooking my Chili for 6 – 7 hours. Then sit back and enjoy the aroma, that usually starts after a couple of hours 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for meals , can’t wait! Chili is even better after sitting in the fridge for a day! The full recipe and list of ingredients is at the end of the post.

 

 

I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
2 – 1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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
4 Cloves Minced Garlic
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 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 like to 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.

3 Bean Turkey Chili

October 15, 2020 at 7:07 PM | Posted in beans, Bush's, cheese, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 62 degrees and cloudy out today, with rain showers moving in late afternoon. I went out to get the morning papers and it was your typical Autumn Morning out there. The East skies were orange, yellow, and blue then to the West and North the skies were grey and black. Bit of breeze that was rustling the leaves, and there is a ton of leaves on the ground. Fall has set in here in Ohio! After Breakfast I did a load of laundry and then later I cleaned the house, dusted and vacuum. Done for the day. For Dinner tonight I got the last 2 containers of the leftover 3 Bean Turkey Chili out of the freezer and heated that up. So it’s 3 Bean Turkey Chili w/ Johnny Cakes. I’ve left a previous post for the ingredients and directions. I’ll be making a new Batch soon! I also made some Johnny Cakes to go with the Chili Take care all!

 

I had not made my Chili in a while, and it was long over due! To make my Chili I’m using Jennie -O Lean Ground Turkey, 2 – 1lb. packages. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans),4 Cloves Minced Garlic, 2 tsp Ground Anchio Chile Pepper, 2 tsp Ground Paprika, 1 Tbs. Ground Chile Seasoning, 2 Tbs. Ground Roasted Cumin, 1 tsp Ground Cinnamon, 1 tbsp of Cilantro Leaves 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 tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. 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. Served it topped with some Grated Smoked Gouda Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

To prepare Johnny Cakes all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your 3 Bean Turkey Chili w Johnny Cakes 004ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Chili and Shredded Cheese. And now it’s Comfort Food Heaven! Chili and Cornbread are meant to be together! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
2 – 1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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
4 Cloves Minced Garlic
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 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 like to 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.

 

Johnny Cakes (My way)

Ingredients:
Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:
Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

September 21, 2020 at 6:54 PM | Posted in chili | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

 

 

 

To start my day off I toasted Thomas Light English Muffin and topped it with Smucker’s Sugar Free Black Raspberry Jam. I also had a cup of Bigelow Decaf Green Tea. Beautiful Fall Day out there, sunny and 72 degrees out! After Lunch I got the Cart, rake, and leaf blower all out of the shed. Did some yard work and enjoyed that sunshine! I helped one of my neighbors do some yard work. For Dinner tonight I prepared some 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds.

 

I made some of my Crock Pot 3 Bean Turkey Chili yesterday. I’ll be freezing 1 1/2 containers. I kept out enough for Dinner tonight. So it’s an easy dish to make tonight. I’ll need to heat up the leftover 3 Bean Turkey Chili, Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, Sargento Off the Block Sharp Cheddar Cheese, and Mission Tortilla Rounds. When making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. To reheat; I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside until needed.

 

 

As I said I’m serving the Chili with some Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, and Sargento Off the Block Sharp Cheddar Cheese. For the Tortilla Chips I’m using Mission Tortilla Rounds.

 

To make it I got a bowl and made a bed of the Tortilla Rounds. Topped with some of the Chili, Hot Sauce, and Cheese. I had the Sour Cream on the side of the Bowl. Fantastic Light Meal. The Mission Tortilla Rounds are excellent Chips! I love using the 3 Bean Chili as many ways as I can, its so delicious! So for Dessert later tonight I’m having a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 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.

 

 

 

Mission Rounds Tortilla Chips
Round up your favorite nacho recipe and get cooking! With our Rounds Tortilla Chips in the original Brown Bag, you’ll find authentic Mexican flavor and a satisfying crispy crunch in every bite. Top these Rounds Tortilla Chips with Mission® dips and salsas or your favorite ingredients and start sharing, or keep them all for yourself.
https://www.missionfoods.com/products/rounds-tortilla-chips/

3 Bean Turkey Chili w/ Cornbread

September 20, 2020 at 7:14 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread

 

To start this morning off I prepared a Ham and Cheese Omelet. I used 2 medium size Eggs, Kroger Diced Ham, and Sargento Off the Block Sharp Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea for Breakfast. 71 degrees, with a cool breeze, and sunny out there today! Our streak of beautiful days continue! After Breakfast I did a couple of loades of laundry. Next it was house cleaning day, dusted and ran the vacuum. Had everything done and got the cart out and rode around for a while. And what a better day than today for Chili! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread.

 

I had not made my Chili in a while, and it was long over due! To make my Chili I’m using Jennie -O Lean Ground Turkey, 2 – 1lb. packages. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans),4 Cloves Minced Garlic, 2 tsp Ground Anchio Chile Pepper, 2 tsp Ground Paprika, 1 Tbs. Ground Chile Seasoning, 2 Tbs. Ground Roasted Cumin, 1 tsp Ground Cinnamon, 1 tbsp of Cilantro Leaves 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 tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
2 – 1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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
4 Cloves Minced Garlic
2 Tsps Ground Anchio Chile Pepper
2 Tsps Ground Paprika
1 Tbs. Ground Chile Seasoning
2 Tbs. Ground Roasted Cumin
1 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 like to 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.

Leftovers – 3 Bean Turkey Chili

June 7, 2020 at 7:12 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Leftovers – 3 Bean Turkey Chili w/ Johnny Cakes

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 84 degrees and sunny out today. After Breakfast I did a load of laundry and then later I cleaned the house, dusted, vacuum, and cleaned the fridge and microwave. Done for the day. For Dinner tonight I got the last 2 containers of the leftover 3 Bean Turkey Chili out of the freezer and heated that up. So it’s 3 Bean Turkey Chili w/ Johnny Cakes. I’ve left a previous post for the ingredients and directions. I’ll be making a new Batch soon! I also made some Johnny Cakes to go with the Chili Take care all!

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 (Seeded and Chopped), and 3 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 tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

To prepare Johnny Cakes all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your 3 Bean Turkey Chili w Johnny Cakes 004ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Chili and Shredded Cheese. And now it’s Comfort Food Heaven! Chili and Cornbread are meant to be together!

 

 

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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 (Black Beans), drained and rinsed3 Bean Turkey Chili w Johnny Cakes 001
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs 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.

 

 

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

May 4, 2020 at 6:44 PM | Posted in chili, Mission Tacos, Sargento's Cheese | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds

 

 

To start my day off I toasted Thomas Light English Muffin and topped it with Smucker’s Sugar Free Black Raspberry Jam. I also had a cup of Bigelow Decaf Green Tea. Beautiful Spring Day out there, sunny and 65 degrees out! But once again we have a beautiful day today with 2 days of rain moving in tonight. Lot of rain this year. So I got a few things done here in the house and after Lunch I got the Cart, rake, weed spray, and leaf blower all out of the shed. Did some yard work and enjoyed that sunshine! I helped one of my neighbors, he was clearing some space to get his garden out. It’s been a good day! For Dinner tonight I prepared some 3 Bean Turkey Chili w/ Cheese and Tortilla Rounds.

 

I had made some of my Crock Pot 3 Bean Turkey Chili over the weekend. We had it for Dinner Saturday and I froze one container. I kept out enough for Dinner tonight. So it’s an easy dish to make tonight. I’ll need to heat up the leftover 3 Bean Turkey Chili, Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, Sargento Off the Block Sharp Cheddar Cheese, and Mission Tortilla Rounds. When making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. To reheat; I just added the Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside until needed.

 

I’m serving the Chili with some Frank’s Hot Sauce, Daisy Reduced Fat Sour Cream, and Sargento Off the Block Sharp Cheddar Cheese. For the Tortilla Chips I’m using Mission Tortilla Rounds.

 

 

 

To make it I got a bowl and made a bed of the Tortilla Rounds. Topped with some of the Chili, Hot Sauce, and Cheese. I had the Sour Cream on the side of the Bowl. Fantastic Light Meal. The Mission Tortilla Rounds are excellent Chips! I love using the 3 Bean Chili as many ways as I can, its so delicious! So for Dessert later tonight I’m having a Jello Sugar Free Dark Chocolate Pudding topped with Reddi Wip Light Topping.

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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.

 

 


Mission Rounds Tortilla Chips
Round up your favorite nacho recipe and get cooking! With our Rounds Tortilla Chips in the original Brown Bag, you’ll find authentic Mexican flavor and a satisfying crispy crunch in every bite. Top these Rounds Tortilla Chips with Mission® dips and salsas or your favorite ingredients and start sharing, or keep them all for yourself.
https://www.missionfoods.com/products/rounds-tortilla-chips/

3 Bean Turkey Chili w/ Cornbread Muffins

May 2, 2020 at 6:46 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products | 3 Comments
Tags: , , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Sunny and 82 degrees out! After my Tea I got my Chili in the Crock Pot to cook on low all day. Then I had to be at Kroger at 9:00 this morning to pick up an order. Got it home and I to return 1/2 the order, they gave me the wrong items! So I went back to Kroger and got a mobility cart and went in to return the items. I had my mask on, and returned the items and went ahead did some shopping. I found all the items I needed and all the items they said were out of stock. Proves the old saying true, If you want something done right do it yourself! Anyway that’s the first time I went into a store in over a month. Got the cart out back home and rode around, enjoying the beautiful weather. For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 (Seeded and Chopped), and 3 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 tweaks to it.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

I also prepared a small batch of Cornbread Muffins. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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.

3 Bean Turkey Chili Mac and Cheese w/ Corn Bread

February 19, 2020 at 6:47 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Turkey Chili Mac and Cheese w/ Corn Bread

 

 

Just a cup of Bigeloe Decaf Green Tea for Breakfast this morning. After my Tea I headed out to Meijer for a few items, didn’t need much just wanted to get out a bit. Mostly sunny and 41 degrees out today. On the way back home I picked up Breakfast for Mom at McDonald’s. Headed back out and went to the ATM, stopped and got gas, and then took Mom’s car up and had it washed. Not a lot going on today, just did a few things around the house. For dinner tonight I prepared 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread.

 

 

I had a container of my 3 Bean Turkey Chili from last night’s Dinner in the fridge. If I was making my Chili I use a Crock Pot and let it simmer all day! To make it I use; 2 – 1 lb. packages of Jennie – O Ground Turkey Breast, many Spices, 1 Packet McCormick Chili Mix, and Frank’s Hot Sauce. With toppings of Sargento Off the Block Shredded Sharp Cheddar Cheese and Oyster Crackers. I just added the leftover Chili to a sauce pan and heated it on low, stirring often until heated through. Set aside as my Pasta was cooking. For the full recipe and cooking instructions of the 3 Bean Turkey Chili just click the link, (https://beatcancer2010.wordpress.com/2020/02/18/3-bean-turkey-chili-w-cornbread-2/)

 

For my Elbow Pasta I used DereamFields Elbows. It’s tough finding Whole Grain Pastas, at least around here where I live. Used to be I could find it at most any Grocery Store. The DreamFields is all I could find at Meijer earlier. It’s 190 calories and 36 net carbs per serving, cooks up great, and good taste. Filled a large pot up 1/2 way with water and added salt. Heated the water on high until boiling and added the Pasta. Cooked it for 7 minutes.

 

 

 

When done removed it from the pot and drained. Add it back to the pot and add the heated 3 Bean Turkey Chili and mix with a large spoon, heat on low and mix well. And it’s ready to serve! You can top it with Cheese, Hot Sauce, Sour Cream, or Diced Onions. I just always use the Cheese and Hot Sauce for my toppings. To serve just grab a bowl and scoop out the amount that you want. Add your toppings, if any, and enjoy! The 3 Bean Turkey Chili works perfect with Elbow Pasta. Such a good Comfort Food Dish!

 

 

 

To go with the Chili Mac I also made a small Cast Iron Skillet of Corn Bread. For the Corn Bread I’m using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What a meal 3 Bean Turkey Chili Mac and Cheese w/ Corn Bread. Then for Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 


DreamFields Elbows Pasta

Nutritious Elbow Pasta With A Traditional Taste
One of the most versatile cuts of pasta, Elbows are very well suited for soups, salads and the all American favorite macaroni and cheese, like our Healthier Mac and Cheese. Try Dreamfields elbows with Fruit & Yogurt Salad, a surprisingly delicious combination!
http://dreamfieldsfoods.com/elbows.php

3 Bean Turkey Chili w/ Cornbread Muffins

February 18, 2020 at 6:33 PM | Posted in beans, Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | 1 Comment
Tags: , , , , , , , , , , ,

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. We had showers in the morning and cloudy later on, high of 51 degrees but dropping during the afternoon. Cleaned House, did some laundry, and made some Chili for the day! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

 

 

 

 

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black 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 (Seeded and Chopped), and 3 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 tweaks to it.

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray 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 put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post. 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce.

 

I just love the aroma of the simmering Chili, that usually starts after a couple of hours 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. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day!

 

 

I also prepared a small batch of Cornbread Muffins. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with Chili! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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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