Turkey Chili {Menu Monday}

Happy Monday! As promised, today I’m bringing you a delicious, spicy and yet slightly creamy recipe for turkey chili. And don’t worry – the pinto beans included in the ingredient list are supposed to be in there. It’s not a typo. Trust me, they are delicious and are also perfect for any bean-wary chili eaters in your family. Enjoy!

Turkey Chili with Fire Roasted Tomatoes

• 1/2 lb ground turkey
• 1 T olive oil
• 1 t garlic powder
• 1 t paprika
• 2 cups chicken broth
• 1 15 oz can italian style diced tomatoes, undrained
• 1 15 oz can garlic fire roasted diced tomatoes, undrained
• 2 T chili powder
• 1/2 t black pepper
• 1 15 oz can pinto beans, undrained

Heat the olive oil in a large pot. Add turkey and cook until brown, breaking the pieces with a wooden spoon. Add garlic powder and paprika to the meat and cook for 1 minute. Add chicken stock, scraping the bottom the pan to incorporate all the seasonings. Add tomatoes, chili powder and pepper. Bring to boil and simmer 30 minutes. Add beans, simmer 10 minutes or until beans are heated through. Salt to taste. Serve with your favorite toppings!

On The Menu

Breakfast:

• Sausage with Gravy over Toast
• Cereal
• Peanut Butter Toast

Lunch:

• Leftovers
• Deli Sandwiches/Apples/Fruit Snacks/Banana Muffins (For Paul’s workday lunches)

Supper:

• Turkey Chili/Tossed Salad
• Pork Steaks with BBQ Sauce/Baked Potatoes/Peas
• Smoked Turkey Sausage with Alfredo Sauce/Linguine/Tossed Salad/Toasted Bread
• BBQ Chicken Quarters/Baked Potatoes/Green Beans
• Smoked Turkey Sausage/Mac & Cheese/Salad
• Ham and Cheese Sliders/Applesauce
• Leftovers