Filed Under: Chili seasoning - Sue Fuirst @ 11:26 am
basics fuirst turkey chili
1 tablespoon olive oil
2 lbs ground turkey
1 large onion, diced
1 green or red bell pepper, diced
4 cloves garlic, diced
27 oz can of chopped tomatoes
2-19 oz cans of black beans, rinsed and drained
4 tablespoons Basics Fuirst Chili Seasoning
Kosher salt and ground black pepper to taste
Heat olive oil over medium heat in a large pot. Brown turkey until cooked through. Transfer turkey to a plate.
Add onions, peppers and garlic to the pot and cook over medium heat until vegetables begin to soften.
Return turkey to pot with the vegetables. Add chopped tomatoes, black beans and Basics Fuirst Chili Seasoning. Partially cover pot and lower heat. Simmer for 1½ – 2 hours, stirring occasionally. Season with salt and pepper if desired.
Ladle into bowls and garnish with shredded Monterey Jack cheese, diced green chilies, avocado and sour cream. Serves 6-8.
Filed Under: food chatter,Uncategorized - Sue Fuirst @ 11:33 am
This week I made and froze basil pesto, parsley pesto, I made and canned 12 quarts of pasta sauce from a bushel of local plum tomatoes, cooked one of the sauce quarts down to make tomato paste to freeze, baked 6 blueberry hand-pies, made and froze a dozen more mini blueberry pies and a full-sized blueberry pie, I baked peach muffins, and lastly, a batch of pumpkin chocolate chip cookies. I am definitely a nester and no time makes it more evident than the start of a new school year.
I’m not suggesting you mimic my crazy cooking compulsion, but now is the time to abandon those easy summer meals that you put together on the fly and adopt a more organized sense of meal planning. Find a good go-to meal for your family and have it handy in your freezer for busy days or keep the less perishable ingredients on hand to make it on the run. Remember that a homemade meal is always healthier than something store bought or fast food.
Want to make your own homemade pasta sauce? Join me Wednesday September 17. Sign up on my “Classes” link.