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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
**mrsdarling - Turkey Chili**
Do you have that recipe you mentioned? And was it a slow-cooker recipe, I can't remember. Wow, my brain cells must be dying right now, I just came from looking at your reply.
Re: **mrsdarling - Turkey Chili**
Hi, Jen! Here's the recipe - it is for a slow-cooker. We eat this all the time in the fall, with salad and sometimes corn bread. I hope you like it!
Ingredients:
1lb lean ground turkey
1 tsp. beef buillion (powdered, I like the no-sodium kind)
1 clove garlic diced tiny, or similiar amount of garlic paste
2 cans kidney beans (I like the dark-reds)
1 can chili-seasoned pinto beans
1 can mexican-style stewed tomatoes, chopped
1 bag frozen pepper/onion blend (like for a stir-fry)
1 small can of corn, or 1/2 bag frozen corn
1 packet chili seasoning
Dash of cinnamon
To your taste: Cilantro, tabasco (I like the Chipotle one for this), extra chili powder, jalapenos, honey, whatever else you have around!
Directions:
1. Brown the ground turkey with the beef buillion.
2. When it's nearly done, drain off the fat, add the garlic, and cook another 1-2 minutes, then set aside in a colander lined with paper towels.
3. Combine the beans, veggies and chili seasoning in a HUGE bowl so you can stir them easily. [I don't thaw anything that's frozen beforehand, but I do drain the kidney beans. I keep the liquids from the chili beans and tomatoes because they're seasoned.]
4. Add the ground turkey and stir again. Then add the extra seasonings like cilantro, tobasco, honey, etc. to taste.
5. Refrigerate it overnight to let the flavors combine, either in the slow-cooker basin (if it lifts out of the plug-in part) or in the mixing bowl.
6. In the morning, put the chili in the slow cooker and set it on Low to cook all day. That's it!
Re: the cinnamon, I know it sounds weird but trust me - if you use a small amount you can't taste it, but it makes a huge difference in the overall flavor. Once, I forgot it and MH noticed that something was off. Another time, I used too much and the flavor was noticable in the chili and not nearly as good. 1-2 "shakes" is just the right amount.
Thank you so much!! It sounds wonderful, I can't wait to make it. I'll let you know how it goes! I had a horrible chicken chili slow cooker disaster last year, I used this recipe from online that called for sweet potatoes in the chili. I thought that was weird so I omitted it and added some other things, but I think maybe because our chili powder in the cupboard was from like, 1995 or something, I came home and it smelled awful!! We tried to eat it, it was just so gross, we ended up throwing most of it away; it was just not fixable no matter what we added to it.
So yeah, I'm looking forward to a better chili! Thanks again.