What do YOU make for dinner when you’ve got no time, a dwindling food supply, and not one creative idea in your head? This Super-Fast Turkey Chili is my absolute go-to one dish meal. It’s flavorful, but not so spicy that it’ll scare the young ones, and is made from ingredients that are easy to keep in the pantry. It’s high in protein, low in fat, full of fiber, and loaded with nutrients. The best part, though, is that this comes from my good pal, Michelle, who created it, tested it on family and friends, and proved it worthy to share. To me, a tried-and-true recipe is the best. Wasting time, money or ingredients is not something I like to do in the kitchen. So, thank you, Michelle!
Make this chili in the morning when you look ahead to a day that is non-stop with work, errands, or activities. Serve it in a bowl with tortilla chips and lowfat sour cream; on a bed of wilted spinach; or in a whole-grain tortillas (I love Joseph’s Flax, Oat Bran & Whole Wheat flour tortillas).
Super-Fast Turkey Chili
1 lb. package of 93% lean ground turkey
1 24 oz. jar mild salsa
1 15 oz. can of black beans, drained and rinsed
1 cup of frozen corn kernels
1 1-oz. pkg of lower sodium taco seasoning (like Old El Paso)
Optional: low fat sour cream, multi-grain tortilla chips, shredded cheese (like Cabot reduced fat Pepper Jack)
In a large, non-stick pan spritzed with pan spray, brown ground turkey over medium heat. Transfer turkey to crockpot, add remaining ingredients, and stir to combine. Cover and cook on Low 4-6 hours.
After browning turkey, simply add remaining ingredients to the pan and stir to combine. Cover and simmer on low for 20 minutes, stirring occasionally.