Martha Stewart Sundays: Turkey Chili.

So, one of my goals this year (not a resolution, per se) is to blog more often, and to give this blog a little more structure. Another goal (not resolution... because then I can't break it...) is to cook more often for myself and to experiment with baking and more variety in the things I attempt in my kitch.

Voila, I present Martha Stewart Sundays, when I will share a recipe or adventure in domesticity from the previous week... because hopefully I'll have done something domestic in the previous week! I firmly believe that young people don't cook enough for themselves (myself included!) and would be much healthier and happier if we cooked more and packed our own meals for work.

This week, I'm making a big batch of turkey chili (using leftover frozen turkey breast from Thanksgiving) to take to work for lunch, adapted from the South Beach Diet Turkey Chili recipe.

(Excuse me, please, I'm a terrible food photographer, I know! I swear, this tastes much better than it looks!)

Ingredients:

1 McCormick Original Chili Seasoning Packet
1 cup chopped onion
2 minced garlic cloves
2 cups 99% fat free chicken broth
2-14.5 ounce cans diced, no salt added tomatoes (do not drain)
2 Tablespoons tomato paste
1-14.5 ounce can cooked beans (do not drain)
1 lb. diced turkey breast meat, skin removed (you could also buy a roasted chicken prepared from the deli section of the grocery store and remove the skin)

Directions:

1. Heat olive oil in a large sauce pan over medium heat. Add chopped onion and cook until translucent, about 2 minutes. Add garlic and cook for 1 more minute.
2. Add chicken broth, tomatoes, spice packet, and tomato paste. Partially cover and simmer until it thickens slightly, about 30 minutes.
3. Add diced turkey and beans. Simmer for another 30 minutes.

Divide into 4 servings. Serve hot or cold.

Nutrition info:
Servings Per Recipe: 4
Amount Per Serving
Calories: 383.3
Total Fat: 9.8 g
Cholesterol: 48.8 mg
Sodium: 2,491.0 mg
Total Carbs: 34.2 g
Dietary Fiber: 13.9 g
Protein: 30.0 g

(I use the recipe calculator on SparkRecipes to calculate the nutritional value of my recipes. This is a really neat tool, especially when I'm trying to detox a little right now after the fat/carbs/sugar of the holiday season!)

This turned out delicious! I don't love beans, so I loved that this had a 2:1 ratio of tomatoes and turkey to the actual beans. It gives it just enough of the right texture without being overwhelming.