To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald's. After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.
As I said 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. Set it and forget it! 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.
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 made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
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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