3 Bean Turkey Chili w/ Grilled Cheese Sandwich

January 15, 2013 at 6:09 PM | Posted in Aunt Millie's, beans, cheese, chili, ground turkey | 1 Comment
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Today’s Menu: 3 Bean Turkey Chili w/ Grilled Cheese SandwichChili Grilled Cheese 002

 

 

It was comfort food Heaven for dinner tonight, 3 Bean Turkey Chili w/ Grilled Cheese Sandwich! It’s good anytime of the year but especially when it’s cold outside, warms the body no matter how cold it is outside!

 

 

So I took my last container of the Chili out of the freezer over night and let thaw in the fridge, then just warm it up and it’s ready to go. I make it with Honeysuckle White Extra Lean Ground Turkey and 3 different Beans; Spicy Chili Beans, Dark Red Low Sodium Kidney Beans, and Great Northern White Beans. I add 1 Packet of McCormick Chili Mix to it and then load up the great spices on top of it; 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tsp. Ground Roasted Cumin, 1 Tbs of Cilantro Leaves, and 5 Dashes (or more) of Frank’s Hot Sauce or to taste! I also add 2 small cans of Tomato Paste and 1/2 cup of Water. COVER with lid and cook and simmer on HIGH 3 to 4 hours (or on LOW 5 to 6 hours). I cooked mine on low for about 5 1/2 hours. You’ll love the aroma as it slowly cooks. When ready I topped with just a bit of fresh grated Dutch Gouda and about 3 shakes of Frank’s Red Hot Sauce.
I served it with a Grilled Cheese Sandwich that I made with Aunt Millie’s Light Whole Grain Bread and Sargento Ultra Thin Sharp Cheddar and Swiss Cheese. I used I Can’t Believe It’s Not Butter to butter the bread with before grilling. Grilled Cheese Sandwiches are great! You can fix it so many ways with endless toppings. Chili and Grilled Cheese, it doesn’t get much better! For dessert later a Honeybell Orange with some Apple slices.

 

 

3 Bean Turkey Chili3 bean turkey chili

Ingredients
1 lb. Ground turkey
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans, rinsed
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tsp. Ground Cumin
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda
Oyster Crackers
Directions:
*COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*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 the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.

3 Bean Turkey Chili w/ Johnny Cakes!

November 19, 2012 at 6:20 PM | Posted in chili | 2 Comments
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Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes!

 

 

Comfort food Heaven for dinner tonight, 3 Bean Turkey Chili w/ Johnny Cakes! I took my last container of 3 Bean Turkey Chili out of the freezer and let it thaw. * Note to self MAKE MORE CHILI! * Then for dinner all I had to was put the Chili in a small sauce pan and heat it up. As it was being heated I added 4 good shakes of Frank’s Red Hot Sauce.

As the Chili was heating I made some Johnny Cakes. It’s been way too long since I made any of these. To prepare these all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. 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. To serve I placed mine on a plate and topped it with my 3 Bean Turkey Chili. As I said before Comfort Food Heaven! The Chili is a perfect pairing with Cornbread no matter how you prepare it. At the bottom of the post I left a little history on the “Johnny Cakes”. There are various ways to fix Johnny Cakes, I make mine using Martha White Corn Meal Mix. For dessert much later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Johnnycakes – Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.

 
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!

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