Creative Freezer Cooking and Fun Play for Little Ones

Thursday, October 9, 2008

Healthy Turkey Chili

1 pound ground turkey
1 onion, chopped
1-2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon Italian seasoning
1 teaspoon cocoa
2 -14 oz. can diced tomatoes, undrained
1-15 oz. can kidney beans, rinsed
1-6 oz. can tomato paste
1 1/2 cups water

Cook turkey and onion in stockpot. Drain and rinse in hot water. Stir in remaining ingredients and simmer for 30 minutes or more.

Makes 8 servings

Freezing: Allow chili to cool for at least 1 hour. You may refrigerate and bag the next day. Divide entire recipe into two bags or a double recipe into four bags. This yields approximately 16 servings.

Serving Ideas:

  • Serve with cheese, sour cream and tortilla chips

  • Serve over baked potatoes with cheese and sour cream

  • Stuff a wrap with chili, cheese and sour cream

  • Serve on top of a bag salad with chips and salsa for taco salad

  • Bake chili in corn or flour tortillas topped with cheese and enchilada sauce if desired (see homemade enchilada sauce in the chicken enchilada recipe)

  • Stuff hard taco shells with chili and the fixings for taco night

  • Thaw in the crockpot for a ready-made meal with Artisan bread

  • Serve on top of angel hair sprinkled with cheese

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