Thursday, November 12, 2009

Turkey Chili Mac

This is another one of those dinners that I was just going through my pantry/fridge and came up with. There are lots of versions of this, my Mother-in-law makes something similar she calls Chili Soup because hers is thinner and this is thick. Since I made it while the girls were napping and my kitchen was clean, I took pictures of the steps. I'd like to do that more often, but I usually don't have the time or I forget. And don't let the long list of ingredients worry you, at the end of the recipe I put some easy substitutions! Oh and this passed the toddler test, although after they ate about half of it they decided it was too spicy. (But they kept eating more!)

Turkey Chili Mac

10 oz ground turkey meat
1 can of pinto beans
1 can of fire roasted tomatoes (or stewed)
1 can of tomato sauce
1 carrot
1 stalk of celery
1 small onion
3 cloves of garlic
banana pepper or can of green chilies
2 tsp salt
1 tbsp chili powder
1 tsp ground cumin
2 tsp dried oregano
1/4 cup parsley
1 tbsp Worcestershire sauce
1 tbsp white vinegar
1 cup beef stock
2 cups dried pasta

This is most of the ingredients. I decided not to put in two cans of tomatoes, instead I used some beef stock for more liquid. I also added some vinegar and Worcestershire sauce to "brighten" the flavor at the end.

Chop your onion, garlic & peppers pretty small (especially if you are hiding them for toddlers)

Put them in a big skillet and saute.

While they are sauteing chop your celery and carrot and add to the skillet.

Add your turkey meat.

This is a nifty tool I bought from Pampered Chef. It helps break up meat and it works really well. Lean meats can sometimes be harder to break up than higher fat meat. Also, I never drain my meat, because I cook with such lean meat there is usually no fat to drain. If you sub a higher fat beef or even a higher fat turkey meat you may have to drain before you add seasonings.

Once the meat is broken up a bit, add the seasonings. I like to add them before the meat is fully browned. I think this flavors the meat more. Once it is brown, it doesn't take in the seasoning as much (in my opinion.) Stir the seasoning in to mix with the meat and veggies.

Add your liquids: the tomatoes, tomato sauce, beans and beef stock. I added the Worcestershire sauce and vinegar later because it needed the acidic element added. I didn't drain or rinse the beans because the liquid that they are packed in is high in starch (leached from the beans) and will help thicken the chili. Add your raw noodles, cover and let simmer for 20 minutes or until the noodles are tender.
Serves 6 (Weight Watchers 4pts per serving)

substitutions: you can sub beef for the turkey. If you don't have tomato sauce use either some tomato paste and extra beef stock or water. OR use a squirt or two of ketchup. You can skip the parsley, I just had it on hand. You can probably play around with the seasonings but I'd stick with the chili season or perhaps substitute a taco seasoning (it'll taste a bit different of course!) The main idea is cook with what you have and don't feel like you have to follow the recipe exactly!

No comments:

Post a Comment

Blog Widget by LinkWithin