This easy chili made with ground turkey not only tastes good, it's also heart healthy and designed for kids to make. Feel free to make it ahead and reheat. It's even better the next day.
Recipe reprinted with permission from American Heart Association Kids' Cookbook (Random House).
- 1 large onion
- 2 Tablespoons corn oil
- 1-1/4 pounds fresh ground turkey (ground without skin)
- 1/2 teaspoon
- garlic powder (or 2 large cloves garlic, peeled and minced)
- 2 teaspoons chili powder
- 1/2 teaspoon ground black
- 1/2 teaspoon ground cumin
- 1 15-ounce can pinto beans
- 1 15-ounce can
- black beans
- 1 can diced
- tomatoes in juice, undrained
- (14-1/2 ounces)
- 1 can tomato paste (6 ounces)
- 1 can
- chicken broth
- (14-1/2 ounces)
- 1 cup frozen corn kernels
- 4 to 5 green onions (sliced)
Peel and chop onion with the help of your assistant.
Pour oil into Dutch oven or large saucepan. Place a pot on the burner. Turn heat to medium. Heat oil for 1 minute.
Add onions to hot oil. Cook over medium heat, stirring occasionally with wooden spoon, for 5 minutes, or until onion is almost clear.
Add ground turkey to pot. Stir with a wooden spoon, breaking up large pieces. Brown turkey for 5 minutes, stirring often.
Stir in garlic powder or garlic, chili powder, black pepper, and cumin until well combined.
Open cans of pinto and black beans. Pour both into a large strainer. Place strainer under cold running water. Rinse beans thoroughly and drain.
With a wooden spoon, stir beans, tomatoes and their juice, tomato paste, chicken broth, and corn into a pot. Heat 5 to 7 minutes, or until thoroughly hot, stirring often.
Rinse and slice green portions of green onions. (Save the white part for Mom to use another time.) You should have about 1/2 cup.
Stir green onions into a pot. Remove from heat. Ladle hot chili into bowls. Serve with green and cornbread.
Let the kids make a Dump Cake for dessert.
Source: "American Heart Association Kids' Cookbook" (Random House)
Reprinted with permission.