Thai Turkey Chili

In the past few months you may have noticed a few meals with ground turkey popping up. There was one in the winter for turkey chili and just recently there were turkey burgers. After the turkey chili recipe was posted one of my hometown friends passed along this Thai Turkey Chili recipe. The flavor profile of the chili sounded delicious and I couldn't wait for us to try it.

I only had one small hiccup with getting this into the meal plan rotation. Whenever I wanted this chili I would need to plan an additional meal with ground turkey for that week! You see, we have some ground turkey in the freezer from Costco. And before we froze it we didn't quite realize how big the packaging was (almost 1.5 pounds)! Unfortunately since it's already frozen we can't refreeze them in smaller portions. So this means we have to thaw the turkey, cook all the turkey, and then save half of the browned ground turkey to be used in the following days! Whew! So much work for turkey!

For this particular Thai Turkey Chili to happen we made the turkey burgers mentioned above. With the thawed ground turkey, I put half into burger patties and then browned the second half to make the chili later in the week (just 2-3 days later). It all worked out but next time we have meat from Costco we will be more conscious of portion size before we put it in the freezer.

Without more discussion, here is the recipe!


Thai Turkey Chili from TODAY show and Chirstine Riccitelli
   Serves 6
Ingredients
20 oz package extra lean (99%) ground turkey breast
1 tablespoon minced garlic
2 tablespoons minced ginger
1 tablespoon cumin*
1 tablespoon chili powder* We used a Mexican spice blend which had cumin and chili powder in it
1/2 teaspoon red hot pepper flakes
1 cup chopped green onions
2 cups shredded carrots
2 red bell peppers, chopped
1/3 cup soy sauce, reduced-sodium
1 - 28 oz can crushed tomatoes
1 - 15 1/2 oz can black beans, drained & rinsed
3 tablespoons peanut butter
1 bunch fresh cilantro, chopped

Directions
   In a large 4-6 quart size pot, cook turkey, garlic and ginger until turkey is no longer pink, stirring constantly to break up turkey. Once fully cooked, drain the liquid.
   Stir in cumin, chili powder and red pepper flakes. Then, add the remaining ingredients (except peanut butter and cilantro). Mix well and bring to a boil over high heat.
   Reduce to a simmer, cover and cook for 20-30 minutes until vegetables are tender.
   Now, stir in peanut butter and cilantro.
   Spoon into bowls and serve hot.


We really enjoyed the chili! A nice plus is it was ready in less than an hour from start to finish (no long simmering required). Thanks for sharing the recipe with us Elizabeth!

1 comment:

  1. I like using ground turkey but this might be too spicy for me.

    ReplyDelete