When the twins were one month old, our good friend Meredith came over with Chili and cornbread. She stayed and held babies and let us eat in peace. It was nice. And she left her recipe attached to the container.
I really like it, even though I can't stand mustard. So don't let that scare you.
Turkey Chili
1 C chopped onion
1 clove garlic, minced
1 T vegetable oil
1lb ground turkey
1 C chicken broth
1 14oz can stewed tomatoes
1/3 C dijon mustard
1 T chili powder
1/8-1/4 tsp ground red pepper (I leave this out when I want the boys to eat it)
1 15oz cannellini beans, rinsed and drained
1 8oz corn (I use white shoepeg corn)
Cook and stir onions and garlic in oil in a 3qt saucepan over medium high heat until tender.
Add turkey, cook until done. Drain.
Stir in broth, tomatoes, mustard, chili powder, and pepper. Heat to a boil.
Reduce heat to simmer 10 minutes.
Stir in beans and corn and cook 5 minutes.
Serve immediately or freeze.
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