Turkey Burger Chili with Beans Recipe
2 pounds ground turkey
1 envelope onion soup mix
˝ teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon paprika
3 tablespoons chili powder (I used McCormick.)
3 cups water
3 cans (each 5.5 ounces of tomato or tomato-vegetable blend, like V-8, juice.)
2 cups Jack’s Garden Fresh Salsa
2 small cans or 1 large can of beans (Use red, kidney, pinto, or black beans. I used a 29 ounce can of pinto beans. Drain the beans well.)
In a heavy Dutch oven, cook the turkey burger over medium-high heat until it loses its pink color. There will probably be some liquid left in the pan. Add the onion soup mix and stir until it is thoroughly mixed. Then, add the garlic, cumin, paprika, and chili powder. Stir to mix and continue cooking while stirring until all of the liquid is absorbed. Be careful not to burn the spices. Add 3 cups of water, then turn the heat to high and bring the water to a boil. Turn the heat down to medium and continue cooking until the water is absorbed. This takes about 30-45 minutes. Times will vary according to the amount of water in your turkey meat and the stove that you use. Stir and scrape the bottom of the pan about every 10 minutes to make sure that the meat and spices are not sticking to the pan. Cooking the meat with the spices makes the meat tender and flavorful.
Stir in the tomato juice and salsa. Cook on low for 15 minutes. Add the beans and bring the chili up to the boil. Turn the heat down to low and cook for an additional 15-20 minutes.
Serve this chili with hot dogs, grilled cheese sandwiches, or cheese and veggie quesadillas. You could also roll up a high fiber tortilla with cheese and chili! Add celery and carrot sticks. Then, just include fruit to complete the meal. This is an especially nutritious chili. It has low-fat turkey burger, a lot of tomato products for vitamins and minerals, plus beans for healthy fiber.
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