Invite the gang over to chow down a big bowl of hearty turkey chili. Serve with a dollop of sour cream, Mexican-style cheese, and cilantro.
- 1½ lb ground turkey
- 3 Tbsp olive oil
- 1 onion, finely chopped
- 1 Tbsp minced garlic
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 1 (28-oz) can tomatoes with their juice
- 1 (10.75-oz) can chicken broth
- 2½ cup canned cannellini beans, drained and rinsed
- 1 small can chopped green chiles, drained
- 1 green bell pepper, sliced thin
- 1 cup grated Mexican-style cheese
- Sour cream (optional)
- Salsa (optional)
- Chopped Cilantro (optional)
- In a large skillet, sauté turkey in 2 Tbsp oil for about 5 minutes, breaking up turkey with a fork as it cooks. Drain liquid. Transfer the turkey to a slow cooker.
- In the remaining oil, sauté onion for 4 minutes. Add garlic, cumin, oregano, salt, and pepper. Saute for 1 minute. Add tomatoes and broth; simmer for about 5 minutes. Stir in the beans.
- Pour over the turkey in the slow cooker. Stir well. Cook on Low for 6 hours.
- Stir in chiles, bell pepper, and cheese. Cook, uncovered, for 15 minutes on high. Spoon into bowls; serve with sour cream, salsa and cilantro.
In his 40-plus-year newspaper career, George Morris has written about just about everything -- Super Bowls, evangelists, World War II veterans and ordinary people with extraordinary tales. His work has received multiple honors from the Society of Professional Journalists, the Louisiana-Mississippi Associated Press and the Louisiana Press Association. He avoids debt when he can and pays it off quickly when he can't, and he's only too happy to suggest how you might do the same.