Smokey Turkey Chili with Bacon

I had a craving for Chili lately
So this week, with the temperature dropping
I decided it was time to make up a batch!

This was my first attempt at Chili with meat too.
Just being back on chicken, turkey and recently, pork
it made me a little nervous.

I decided on ground turkey... but then it hit me.
Yes! Bacon will be the key to this chilis success!
Cuz everythings better with bacon I hear.

This Chili goes great with quinoa ( I cooked mine in veggie stock)
or a nice Cornmeal muffin
Maybe try topping off with cheese (or Daiya!!)



4 slices of natural selections hickory smoked bacon
1 package of organic ground turkey
1 medium onion, diced
1 sm package of cremini mushrooms, sliced
6 baby carrots, sliced
2 stalks celery, sliced
1 green pepper, diced
1 sm can pinto beans
1 med can black beans
1 med can white cannelli beans
1 sm can of fire roasted tomatoes diced
1 large can of tomatoes diced
2 tablespoons Epicures Taco seasoning
1/4 teaspoon of Epicures Chipotle spice
10 shakes of cayenne pepper (or more, to taste!)
veggie stock
1 - 2 tablespooons tomato paste
s & p

how to:

in a large stock pot heat bacon till it starts releasing fats
add onion and cook on a med low heat until onion is tender
then add celery and carrot, cook 2-3 min
then add mushrooms and peppers
scraping the brown bits off the bottom of the pan (flavor!!)
cook until mushrooms are almost cooked thru
scrape above mixture onto a plate
set aside

add ground turkey to stock pot
mash up with wooden spoon
sprinkle with taco seasoning, chipotle, cayenne, s & p
cook until turkey is no longer pink
scraping the brown off the bottom of pan

rinse and drain beans
add to turkey
add bacon veggie mixture back to pot
add both cans of tomatoes
add more liquid with stock
half way to 3/4 of the way up the pot
stir in tomato paste

bring to a boil
then let simmer for 45 min, covered

freezeable up to 2 months

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