Tag Archives: sour cream

Slow Cooker Turkey Chili

That little slow cooker I got a couple of weeks ago has been amazing! A couple of nights ago, I made a delicious turkey chili with beans in it. It looked like this:

turkeychili

Bubbly Bowl of Yumness

It consisted of ground turkey breast, tomatoes, kidney beans, black beans, onions, green peppers, chili powder, and smoked paprika. I also added some corn kernels – I don’t know if it’s “proper” to put corn into chili (I know a lot of people have strong opinions about whether it’s okay to add beans, too!) but I like the taste and color. When Aaron and I ate our bowls of chili, we added 2% shredded cheddar cheese and some (okay, lots of) reduced-fat sour cream. I sprinkled a few green onions on top for color and crispycrunch.

Mmm... hot chili with cool sour cream.

Mmm... hot chili with cool sour cream.

To make the chili, I made up my own recipe as I went along.

Slow Cooker Turkey Chili Recipe (makes 5-6 servings):

What you need:

  • 1 pound ground turkey breast
  • 1 medium green bell pepper, chopped
  • 1 medium red onion, chopped
  • 1 Tbsp. canola oil
  • 2 cans diced tomatoes (I like petite diced)
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels (optional)
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin powder
  • 1 tsp. smoked paprika
  • splash of Tobasco sauce (to taste)
  • salt and black pepper to taste
  • reduced-fat sour cream, cheese, diced green onions, tobasco sauce, and/or baked corn chips for serving

How to do it:

  1. Put the tomatoes, kidney beans, black beans, frozen corn kernels, and spices into the slow cooker.
  2. In a large nonstick skillet, sautee the peppers and onions in the canola oil on medium heat. When the onions are soft, add the ground turkey and continue to cook, breaking the turkey up into small chunks with a spatula or spoon. When the turkey is browned and cooked through, add the turkey, bell pepper, and onion mixture to the crock pot and stir to combine.
  3. Cook the chili on high for 3-4 hours or on low for 8 hours. Season with salt, pepper, and Tobasco to your taste.
  4. Serve the chili hot in bowls with cheese, sour cream, green onions, and corn chips (I used Garden of Eatin’ Black Bean Chips) as you wish.

This was another super cheap slow cooker meal. The turkey was about $3, the bell pepper $0.60, the red onion $0.75, the tomatoes $1, the beans $1, the corn $0.50, and the spices and seasonings maybe $0.50. That brings us to $7.35 for the whole pot. Divided by five servings, that’s $1.47 per serving. Add $1 or so for sour cream, cheese, chips, and green onions, and it’s still only $2.47 per serving. Not bad!

If you have lots of leftovers and are tired of eating this chili the same way every time, you could do what I did and make… nachos!

chilinachos1

Turkey Chili Nachos

To make the nachos, I just spread some baked Black Bean Chips on a foil-lined, cooking spray sprayed baking sheet and preheated my oven to 450 degrees Fahrenheit. I spooned the leftover chili on top of the chips and topped them with a handful of sharp cheddar cheese made with 2% milk. I baked the nachos in the hot oven until the cheese was melted and the chips were warm. Then I removed the nachos from the oven and happily crunched into them.

Melty cheese, crunchy chips, and spicy chili belong together.

Melty cheese, crunchy chips, and spicy chili belong together.

Green Bean and Mushroom Stroganoff

I was a vegan for several years, and during that time I picked up a lot of recipes. Although I now happily eat meat (how did I survive so long without bacon?!), I still enjoy many delicious vegetarian meals.

A couple of nights ago I made an old vegetarian standby: Green Bean and Mushroom Stroganoff with Whole Wheat Egg Noodles. Green beans are one of my favorite vegetables, and I love how they taste with the rich flavor of the mushrooms and the tangy, creamy sour cream. I usually eat green bean stroganoff with whole wheat egg noodles, but it is also very good with hot cooked brown rice. This is a favorite meal of my boyfriend, Aaron.

This dish is bursting with color from the red onions and green beans, which are delicious and nutritious veggies that I enjoy often. Nutritiondata.com says of frozen, cooked green beans: “This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Folate and Manganese.” Sounds good to me! Using reduced-fat sour cream saves some saturated fat, but I would not use fat-free sour cream – I don’t think it tastes very sour-creamy at all. Using whole wheat egg noodles or brown rice in this recipes means that you are eating whole grains, which of course have lots of good-for-you fiber.

This meal is also very affordable – it ended up costing me about $2.50 per serving.

Green Bean and Mushroom Stroganoff with Whole Wheat Egg Noodles

Recipe (makes about four servings):

You will need:

  • one package frozen french-cut green beans
  • 1/2 large red onion, thinly sliced
  • 1 cup baby portabella mushrooms, sliced
  • 1/2 cup white wine (nothing fancy is necessary, just something you enjoy drinking)
  • 1 tsp. dried basil
  • 3 cloves of garlic, finely chopped
  • 1 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1/2 cup reduced-fat sour cream
  • 2 Tbsp. chopped fresh parsley
  • salt and pepper, to taste

How to make it:

  1. Heat the olive oil in a large skillet. Add the onions and saute on medium heat until translucent and carmelized, 5-10 minutes. Add the mushrooms and saute for another 3 minutes. Add the garlic and dried basil and saute for another 30 seconds.
  2. Add the white wine, soy sauce, and frozen green beans. Cover and simmer until the green beans are tender. Season to taste with salt and pepper.
  3. Remove the skillet from the heat and stir in the sour cream and fresh parsley. Serve the stroganoff over hot cooked whole wheat egg noodles or brown rice.