Turkey Chilli Recipe
The following is a guest post by our resident semi-professional chef, Kate. You can catch up on her previous contributions here.
Here’s a tip and a recipe.
My husband works in the evening and wants a hot meal for dinner. Before I became wise to the frugal game, I bought those frozen microwave meals. I thought if I found them for just under $2 I was getting a deal. After I added up what I was spending, I quickly realized that I had much to learn about being frugal.
It all started with his favorite chili recipe. I came up with the idea of storing up leftovers or cooking one meal on Sunday and dividing it up into 5 servings in individual containers and freezing them for the week. I save all leftover yogurt and butter containers (or any other plastic container), fill them with the leftovers and stockpile it in my freezer. Some weeks I don’t even have to think of making his dinners because I have a freezer full of yummy & inexpensive meals.
I have modified this from my friend Jodi’s recipe. It works great with all types of meat.
1/2 lb ground turkey, beef or cooked chicken breast
1 onion, chopped
2 cloves of garlic, minced
2 cans petite diced tomatoes, undrained
2 cans diced green chilies, undrained
2 cans of black beans, undrained
1 T chili powder
1 tsp cumin
Saute chopped onion and meat in large sauce pan until no longer pink. If you’re using chicken, saute onion in 1 T of olive oil and add cooked chicken just after seasonings. Add minced garlic and cook for 1 additional minute. Add tomatoes, chilies, black beans and seasonings. Bring to a boil and reduce heat to simmer for 20 minutes. This can be served over brown rice and topped with sour cream and a bit of cheese.
This post may contain affiliate links. See the disclosure policy for more information.