Chili Con Pavo Recipe







Ingredients:


JUDI M. PHELPS

1/2 cup Green spanish-style olives
1 lb Ground turkey OR
1 lb Ground-turkey sausage
1 large Onion, chopped
1 Fresh jalapeno chili
-stemmed, seeded and minced
1 tbsp Salad oil
3 tbsp Chili powder
7 oz Can green chilies, diced
28 oz Can tomatoes
2 Cans kidney beans (15 oz)
-each
1/8 tsp Ground cloves

TOPPINGS

Corn chips
Cheddar cheese, shredded
Cilantro, chopped
Lime wedges
Unflavored plain yogurt


Instructions:

Slice olives; set aside. In a 4-5 quart pan over high heat, combine
turkey, onion, jalapeno, and oil. Stir often until meat is crumbly
and brown, about 20 minutes. Stir in chili powder, green chilies,
tomatoes (break up with a spoon) and juices, beans and liquid,
cloves, and olives. Simmer uncovered, to blend flavors, about 15
minutes. Serve in bowls; offer toppings to add to taste.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com or
Juphelps@delphi.com

Servings: 5


Turkey Information

Turkey is a cheap source of iron, zinc, phosphorus, potassium and B vitamins.

7.3% of Turkeys eaten in the US are consumed at Christmas.

Wild turkey is a native American bird, which was frequently eaten by Native North American Indians.

Turkey is the perfect meat if you are counting carbohydrates, limiting fat intake as part of your weight loss regime.

Turkey should be thawed in the refrigerator allowing 24 hours for every four to five pounds of bird weight.

Other Turkey Recipes

  1. Butterball Turkey Recipes
  2. Turkey Cooking and Carving
  3. Turkey Recipes for Diabetics

 

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Chili Con Pavo Recipe