In addition to being fun and healthy, this recipe is freezer friendly.Simply double the recipe, and let cool completely before freezing.
Ingredients
- 1 lb of lean ground turkey (ground beef may used if preferred)
- 3 14 ounce cans of diced tomatoes with green chilies (if your kid prefer a milder taste, use three cans of any flavored diced tomatoes)
- 1 large onion, diced
- 2 cloves of garlic
- Shredded cheese for the topping (any flavor will do)
- Your favorite chili seasonings (optional)
- Spray your pan with a non stick cooking spary.
- Brown the meat in the pan over medium heat.
- While the meat is cooking, chop the garlic and onions.
- After the meat is cooked through, drain excess juices from the pan.
- Add the chopped garlic, onion, and diced tomatoes.
- Mix well, and add any of your favorite seasonings such as chili powder, cumen, garlic powder, etc. Start by adding a teaspoon of the seasoning, and slowly increase your seasoning until you’ve reached the desired flavor.
- Simmer the chili on low for at least thirty minutes.
- Serve one of the following ways:
Chili Topped Nachos
- Pre-heat the oven to 325 degrees.
- Warm the tortilla chips in the oven for ten minutes.
- Remove the chips from the oven, and top with the chili.
Chili Bread Bowls
- Pre-heat the oven to 325 degrees.
- Remove the insides of an oval loaf of bread (any kind will do).
- Tear or cut the removed bread into bite size pieces and set aside.
- Pour the chili into the bread bowl, and bake for twenty five to thirty minutes.
- While the bread bowl bakes, you can toast the bite size bread pieces at the same time. Place them on a cookie sheet, and war for ten minutes or until crispy.
- Top the chili bowl with shredded cheese, and serve with toasted bread pieces and tortilla chips.
