Tag Archives: tomatoes

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.

Vegetable Curry

Another great way to use up whatever odds and ends are left in the kitchen at the end of the week is a nice big pot of curry! This week, I picked up a jar of Patak’s Hot Curry Paste to make my life a little easier.

Image from amazon.com

Image from amazon.com

And it worked! I chopped up potatoes and carrots and threw them into a hot pot with a little canola oil and sauteed them for a few minutes until they were starting to soften. Then I added several tablespoons of the yummy curry paste and a can of diced tomatoes. I cooked a pot of instant brown rice alongside the big pot of bubbling curry. I added my frozen green beans, frozen corn, and a can of chickpeas. When the potatoes were tender, I added the chopped broccoli florets and a few already-cooked leftover green peas and cooked the curry for another five minutes or so. Then I turned off the heat and added about half a bag of spinach and a bunch of chopped green onions, stirring it all together until the spinach wilted. Aaron and I ate the curry on top of the hot cooked brown rice.

Lots and Lots of Vegetables Curry!

Lots and Lots of Vegetables!

I loved eating this because there were so many different colors, flavors, and textures in the bowl, and it makes me feel good to eat a meal with so many different types of vegetables.

I took this picture shortly before I had the idea of adding a few tablespoons of plain nonfat yogurt and a sprinkle of cashew nuts to the top. The yogurt added a lovely creamy texture and a tangy flavor that matched the flavor of the curry nicely. Be careful when adding yogurt to anything that is hot and bubbly, however. It can curdle!

Extreme Curry Close-up!

Curry Close-up!

The verdict on the Patak’s Curry Paste is a big thumbs up. It is much easier than me attempting to understand the mysteries of Indian spices, and it tastes very good. Previously, I had either tried to season curries on my own, or bought a jar of Patak’s Cooking Sauce. A jar of the cooking sauce costs about $3.50 and contains enough for about 3-4 servings, but a jar of curry paste costs around $4.25 and contains enough for 10 servings. Since I find that the paste is more cost-effective, that is definitely what I will buy from now on.