It's Time to Get Healthy!!
The holidays are over and we’re all trying to start our new year healthy, but still struggling with the meal planning idea. This turkey chili recipe is my go to when I need to plan ahead and freeze meals for those nights when I know I won’t have time (or energy!!) to cook something healthy for my family. Make this on a Sunday, and serve it for dinner. Then freeze the rest in small plastic tubs and use for a last minute dinner save! Either serve it as chili, or add quinoa and serve it on top of a great big, heaping handful of greens!
Eat happy, eat healthy!!
Easy Turkey Chili
In a skillet, brown:
2 lbs ground turkey
2 lbs ground turkey sausage**
**Or just use 4 lbs of ground turkey, and season with your choice of seasonings such as oregano, rosemary, Italian seasoning, garlic, etc. Using 4 lbs of plain ground turkey instead of adding 2 lbs of turkey sausage will lower the sodium in this recipe!
In a large soup/chili pot (larger than 4 qts!) Heat 1 TBLSP olive oil. Add and sauté
1 large onion, chopped.
2 small Italian squash, chopped or shredded
2 medium carrots, chopped or shredded
2 celery stalks, chopped
1 cup baby portabella mushrooms, chopped
2 cups chopped fresh spinach
**Feel free to add any other vegetables you like!
Add Italian squash, carrots, celery, mushrooms, and spinach (other vegetables) to the sautéed onion and continue to sauté another 5 minutes, stirring occasionally.
Add the browned ground turkey/turkey sausage to the vegetable mixture.
Next, add -
1 large can/bottle of low sodium V8 juice
Drain and rinse well in cold water:
2 @ 15 oz cans kidney beans
2 @ 15 oz cans pinto beans
2 @ 15 oz cans black beans
2 @ 15 oz garbanzo beans
2 @ 28 oz cans of no salt added crushed tomatoes
2 jars of Marzetta sweet cherry peppers
1 TBLSP Cumin
1 TBLSP chili powder or 6 chili powder
1 tsp pepper
Serve immediately, or let it cool and freeze for later meals!