Sunday, Sep 25, 2016
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Food

Dinner Tonight: Turkey Chili

Some of us do not find anything at all unusual about putting cinnamon in chili. As it turns out, neither does Betty Crocker, even if she doesn’t exist. Gayle Campbell submitted this recipe for chili that originally came from an old Betty Crocker cookbook, but which she has modified over the years. Most significantly, she changed the ground beef to ground turkey, and uses less chili powder because she does not like too much spice.

Turkey Chili

2 tablespoons oil

1 pound ground turkey

1 medium onion, chopped

2 cloves of garlic, crushed

1 (14.5-ounce) can diced tomatoes, with their juice

12 ounces tomato juice

2 stalks celery, chopped

2 tablespoons chili powder

1-2 teaspoons salt

1 teaspoon sugar

¼ teaspoon cinnamon

1 teaspoon Worcestershire sauce

1 (15-ounce) can red kidney beans, drained

Grated cheese, optional

In a large pot or Dutch oven, heat oil over medium-high heat. Add turkey, onion, and garlic, and cook, stirring, until the turkey is cooked. Stir in tomatoes, juice, celery, chili powder, salt, sugar, cinnamon, and Worcestershire sauce. Heat to boiling, reduce heat. Cover and simmer 1 hour. 

Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes. Top with grated cheese, if desired.

— Gayle Campbell

 

Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660

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