Wednesday, October 3, 2012

Split Pea Turkey Chili

If your days are looking a little like this...
You are probably craving a hot bowl of this...
Green Pea Turkey Chili!

What I used:
1 container of Pacific Nature split pea soup
2 cups of water
1 onion diced
2 bay leaves
1 tbsp of minced garlic
1/2 of a orange bell pepper (diced)
1/2 of a red bell pepper (diced)
1 lb of lean ground turkey
15 oz can of black beans (washed and rinsed)
15 oz can of kidney beans (washed and rinsed)
1 tbs of coconut oil
1 teaspoon of taco seasoning
1/4 t. cumin
1/4 t.thyme
1/4 t.poultry
a pinch of cayenne
1/4 t.paprika
1/4 t.chili powder 
a pour of Worcestershire sauce
salt & pepper to taste

To a heated soup pot add in your coconut oil, onion, peppers, garlic and bay leaves.  Cook at medium heat until the onion and the peppers are fully cooked.   Add in the ground turkey,  salt and pepper to taste and the rest of your spices to the turkey.  Cook until turkey is evenly browned. Pour in the water and be sure to get all the the brown bits from your pot with a wooden spoon.  Add in your beans and Worcestershire sauce and bring water to a boil.  Pour in the container of green split soup and stir.  Cover pan and leave at medium to low heat (simmer) for a about 1 hour.   Stirring every 15 minutes or so.  After the hour, give it a taste and adjust with spices as/if needed.

Feel free to let your chili sit all day at low heat if you wish.  
The longer it cooks the better it tastes!


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