Saturday, June 14, 2014


Even though it is late Spring, with the rain and cool temperatures, I was in the mood to make a chili.  My chili is sometimes a cross between a chili and a stew.  I like to add more vegetables than a typical bean and meat chili and I don't add a lot of heat in terms of spices.  I used extra lean ground turkey in this recipe but ground chicken or beef can also be used.  If you want a spicier chili, you can add chili pepper or hot peppers.  I also used a pressure cooker to make this dish.  The directions provided below are for stove top cooking.  I can sauté in the electric pressure cooker before using the pressure cooker function and followed the same directions and then set the pressure cooker for 15 minutes.  The DH said that the chili was very good.

Ready to eat!


1 tbsp oil olive
1 medium to large onion, diced
2 garlic cloves, minced
3 stalks celery, chopped
1 coloured pepper, chopped
2 small zucchini, medium to finely chopped
1 cup sliced mushrooms
1.5 to 2 pounds ground lean turkey
1 large can of tomatoes or 6 frozen tomatoes
1/4 cup dry pearl barley
1 - 540 ml (19 ozs) canned white kidney beans
1 tsp herbes de provence
salt and pepper to taste


On medium heat, add the olive oil and sauté the onion, garlic and celery for 4 to 5 minutes.  Add the coloured pepper and sauté for a few more minutes.  Add the ground turkey and continue to sauté for about 8 minutes.  The turkey needs to be broken up if it clumps into pieces that are too large.

Add the rest of the ingredients and cook on low heat for an hour.  Stir occasionally.  Serves 6 to 7.

No comments:

Post a Comment