When the temperature dipped down to 55 degrees Monday night after a day of rain and wind, all I wanted to eat was chili. But everyone knows that chili is better the second day, so I opted for spaghetti and meat sauce. But I think with ground turkey breast on sale at the Harris Teeter this week, I may get my wish for a leaner version of this comfort food.
I happen to find a recipe in a cookbook called "The Frugal Foodie Cookbook," by Alanna Kaufman and Alex Small. I'm giving away a copy of this cookbook. For a chance to win, you must leave a comment at the bottom of this previous post about the giveaway.
This meal is a tad more expensive than I would like but it does come from a cookbook aimed at "foodies." I might suggest going to the farmers market or a Mexican grocery store to buy the spices and produce.
Top-Secret Turkey Chili
6 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 1/2 pounds ground turkey (see Note)
1 tablespoon chili powder
1/2 tablespoon oregano
Salt and pepper, to taste
2 bell peppers, chopped
1/2 jalapeno, seeds removed, chopped
1 (29-ounce) can diced tomatoes
1 (29-ounce) can black beans
1 (29-ounce) can red kidney beans
1 (29-ounce) can pinto beans
Optional garnish: cheddar cheese, cilantro, sour cream, green onions
Heat three tablespoons oil in a large pot; saute onions and garlic for five minutes. Add ground turkey; cook additional 5-7 minutes. Season with chili powder, oregano, salt and pepper. Add bell and jalapeno peppers; cook until softened. Add tomatoes and beans, simmer for 30 minutes. Adjust seasonings to taste. Garnish as desired, stir.
Note: The recipe calls for 1 1/2 pounds of turkey. The package of ground turkey on sale at the Harris Teeter is about two ounces shy of that amount.
A helpful hint: What my husband does when he makes chili is combine all the ingredients in the removeable pot of the crockpot and place it in the fridge overnight. Then the next day, he cooks it on low for four hours.
As a household of two, I always freeze containers with two portions for a later meal. It is a nice treat to be able to pull that out before work and come home and have dinner minutes away.
Olive oil, $6.39 for 16.9 ounces, Cost for meal: $1.13
Onion, 62 cents, Cost for meal: 62 cents
Garlic, one head for 50 cents, Cost for meal: 12 cents
Ground turkey, 20.8 ounces for $4.99, Cost for meal: $4.99
Chili powder, $1.97 for 2.5 ounces, Cost for meal: 39 cents
Oregano leaves, $4.19 for 3.12 ounces, Cost for meal: 34 cents
Bell peppers, $2.58 for 2, Cost for meal: $2.58
Jalapeno pepper, 25 cents for one, Cost for meal: 25 cents
Diced tomatoes, $1.99 for a can, Cost for meal: $1.99
Black beans, $2.29 for a can, Cost for meal: $2.29
Kidney beans, $1.69 for a can, Cost for meal: $1.69
Pinto beans, 67 cents for 2 15-ounce cans, Cost for meal: $1.34
Cost for meal: $17.73
Cost per serving: $2.21 based on 8 servings