Brought to you by the students of the University of Cincinnati College of Medicine
By Thomas Knorr
Healthy Summer Turkey Chili Recipe
An easy and healthy meal that is great for the summer months. This is a really fun recipe to play around with add your own flare. Can be served with cornbread.
Summer Turkey Chili
Prep Time: 10 min
Cook Time: 30 min
Calories/Serving: 210 cal
20 oz ground turkey breast 1 large pot
~2 tablespoons olive oil 1 cutting board
~1 teaspoon salt 1 knife
½ of a yellow onion (chopped) 1 colander
3 jalapeno peppers 1 wooden spoon or spatula
1 red bell pepper
1 yellow bell pepper
1 Serrano pepper
12 oz can pinto beans
12 oz can crushed tomatoes
12 oz can of Budweiser (optional)
¼ cup frozen corn
Preheat a large pot on medium heat and add olive oil
Place ½ lb ground turkey in the pot. Break up ground turkey with a wooden spoon or spatula while it is cooking. Cook turkey completely (no more pink) before placing any other ingredients in to the pot
While the turkey is cooking chop …
½ of a yellow onion
3 jalapeno peppers (leave seeds-adds spice)
1 Serrano peppers (leave seeds-adds spice)
1 red bell pepper (remove seeds)
1 yellow bell pepper (remove seeds)
Note: It is best to chop your bell pepper and onion into approximately 1cm squares and to chop your jalapeño and Serrano peppers about half as large. Set chopped vegetables aside until the ground turkey is done cooking.
Place canned pinto beans into colander and wash in the sink with water. Set pinto beans aside until the ground turkey is done cooking.
Once the turkey has been cooked all the way though add chopped vegetables to the pot and cook for 1 minute (do not add frozen corn).
Add 12 oz can of crushed tomatoes, washed pinto beans, and 1 tsp salt. Cook on medium-low heat for 10 minutes. Stir occasionally.
Add ½ can of Budweiser and enjoy the other half of your Budweiser and cook for 10-30 minutes. Stir occasionally.
Note: Do not use light beer!!! It will add a metallic taste to the chili
Note: I cook my chili for about 30 minutes but you can cook it for as long as you like. Be careful though because the longer you let it sit on the stove the spicier it will get!!!
Add frozen corn and cook for 1 minute
Note: adding frozen corn to chili last prevents the corn being over cooked
Remove chili from stove and serve in bowls with corn bread (jiffy corn bread is quick and easy)
Store leftovers in Tupperware
Note: Leftovers keep in the fridge for 4-5 days and in the freezer for 1 month
Copyright © 2012 Mentis
About the Author:
Thomas Knorr is a second-year medical student