Back to School Weeknight Meal

I posted a note on my Sage Catering facebook page recently asking people which of my recipes they’d like to have. I got a few responses from people who have had my cooking before—though I’m going to have a hard time figuring out the recipe for what one of my friends called “Lamb stew thing.” I’ll do my best.

First off, however, is this recipe for Turkey Chili, which I often make for my client Elsa. She asks me to make a double recipe so she can enjoy it several times during the week.

Over the years, numerous clients have requested that I make them a turkey chili, and because people’s tastebuds vary, so does the recipe. Sometimes I make it without beans and more tomatoes, and sometimes I make it with more spice. I suggest you play around with this recipe to make a chili that suits your own personal tastes.

Turkey Chili
Makes about 8 quarts
2 pounds ground turkey breast
2-3 tablespoons olive oil
1 large sweet onion, small dice
2 anaheim chilis, small dice
1 yellow sweet pepper, small dice
3 jalapeño peppers, minced
3 garlic cloves, minced
1 6-ounce can tomato paste
2 4-ounce cans diced green chilis, medium spice
1 15-ounce can black beans, strained and rinsed
1 15-ounce can pinto or kidney beans, strained and rinsed
2 26.46-ounce boxes Pomi chopped tomatoes
3 tablespoons chili powder
2 tablespoons cumin
2 teaspoon coriander
1 tablespoon thyme (dried)
1 tablespoon oregano (dried)
1 cup water
1.5 teaspoons salt, or to taste

1. Cook ground turkey with a little olive oil in a pot over medium heat and set aside.

2. Sauté onions in olive oil over medium heat until translucent. Then add peppers and anaheim chilis and sauté for 3-5 minutes. Next add garlic and continue to cook for about another minute, stirring occasionally. Add tomato paste and stir until fully incorporated.

3. Add the rest of the ingredients, including the cooked turkey, and simmer for 30 minutes.

Serving suggestion: Grate or crumble a little Beecher’s Flagship cheese on top of each bowl and serve with cornbread on the side.

Tina’s Tip: I like Pomi tomatoes, which are sold in a box, because they are very low sodium and have a nice fresh flavor. You can substitute your favorite canned tomatoes if you prefer, but you may want to reduce the amount of salt that you add.


2 responses to “Back to School Weeknight Meal

  1. This looks yummy and hearty enough (meaning there’s meat!) and the guys (Roy and TJ) will probably like it! Thanks for sharing!

  2. Pingback: Whole30 Menu Planning, Part III | Thyme with Sage

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