Turkey Bean and Cheddar Chili

Name: Turkey Bean and Cheddar Chili
Yield: 8 servings
Ingredients: 1 lb (450 g) lean ground turkey or lean ground chicken; 3 garlic cloves minced; 1 onion finely chopped; 2 cans (19 oz/540 mL) each mixed beans drained and rinsed; 1 can (28 oz/796 mL) diced tomatoes; 1 can (5 1/2 oz/156 mL) tomato paste; 2 cups (500 mL) frozen corn kernels; 1 1/2 cups (375 mL) shredded carrots; 2 to 3 tbsp (30 to 45 ml) chili powder; 1 tsp (10 mL) ground cumin; 1 tsp (5 mL) hot pepper sauce; Salt and pepper to taste; 1 1/2 cups (375 mL) small cubes Canadian Cheddar cheese

Our dietitians' favourite

Chili is pure comfort food and so easy to prepare. This version is made with turkey and mouth-watering cubes of Canadian Cheddar stirred right in. Serve with bowls of sour cream or yogurt, chopped tomatoes and diced avocado.

Cooking: 3 h - 8 h

Yields 8 servings

Ingredients

1 lb (450 g) lean ground turkey or lean ground chicken
3 garlic cloves minced
1 onion finely chopped
2 cans (19 oz/540 mL) each mixed beans drained and rinsed
1 can (28 oz/796 mL) diced tomatoes
1 can (5 1/2 oz/156 mL) tomato paste
2 cups (500 mL) frozen corn kernels
1 1/2 cups (375 mL) shredded carrots
2 to 3 tbsp (30 to 45 ml) chili powder
1 tsp (10 mL) ground cumin
1 tsp (5 mL) hot pepper sauce
Salt and pepper to taste
1 1/2 cups (375 mL) small cubes Canadian Cheddar cheese

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Preparation

Heat a large nonstick skillet over medium-high heat. Add ground turkey, garlic and onion, cook breaking up turkey with a spoon, for about 8 min or until no longer pink.

Meanwhile, in a 20 to 26-cup (5 to 6.5 l) slow cooker, combine beans, tomatoes, tomato paste, corn, carrots, chili powder to taste, cumin, hot pepper sauce, salt and pepper. With a slotted spoon transfer turkey mixture to slow cooker and stir; discarding any fat left in the pan. Cover with lid and cook on Low for 6 to 8 hrs or on High for 3 to 4 hrs or until chili is hot and bubbling.

Stir in Canadian Cheddar cheese.

Tips

Kids Tip: Kids can stir all the ingredients together in the slow cooker and program the cooking time.

Cooking Tips: Refrigerate leftovers in a covered container for up to 2 days or freeze for up to 3 months. Defrost in refrigerator or microwave and heat until hot and bubbly. For a packed lunch, transfer hot chili into an insulated thermos and pack additional cheese for topping.

For the Adventurous: Use Canadian Sharp Cheddar cheese.

For smoky flavour, omit the hot pepper sauce and add 1 to 2 chopped chipotle peppers in adobo sauce.