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 by Eileen Goltz,

From Eileen Gotlz's SLICE OF LIFE Thanksgiving column, this easy and comforting chili recipe – this one uses healthy turkey. Add some crusty bread, a green salad and you have a wonderful meal.


3 cup turkey, cooked and chopped fine (a food processor works well for this)
1 medium onion, chopped
1 cup  canned kidney beans, drained
1 4– oz. can green chilies
2 teaspoon chili powder
1 teaspoon cumin powder
2  stalks celery, chopped
3 cup turkey, chicken or vegetable broth
1 cup rice, uncooked
1  6–oz. can tomato paste
1 teaspoon mustard


In a large saucepan combine the turkey, onion, kidney beans, green chilies, chili powder, cumin powder, celery, broth, rice, tomato paste. Bring the mixture to a boil; reduce the temperature to a simmer, cover and simmer, stirring occasionally until the rice is tender, about 35 minutes. Remove from heat


Yield: Serves 4 to 6.

Recipes: Poultry, Turkey, Chili, Meat, Kosher

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