It’s that time of year again. You know, the time when a little cough can (and usually does, especially if you have little ones running around) lead into a week full of stuffy noses and sleepless nights. Somehow, not quite sure how yet, when we were on vacation in California all four of us came down with a head cold. It did not make the eleven hour car ride home very enjoyable. I knew when I was planning out meals for the week that lots of soups and stews would be necessary to help keep us warm and fight the cold.
When I was going through the ads I saw that Smith’s had ground turkey on sale for $1.99/lb. I also had a coupon for $1 so I was able to snag a few pounds at just $.99/each! Now the question was what to make. I am not a huge fan of turkey burgers and would pick ground beef over turkey any day of the week. But turkey is healthier and, this time, it was quite a bit less expensive. One of my favorite meals to make when the weather gets cooler is chili. Not only is it a warm dish but the extra kick of spice really warms me up on a cool day.
This turkey chili is a little on the mild side. My nose was already running like crazy (TMI?) and I didn’t need it running even more from all the spices, but it turned out really, really good. I paired it with my Applesauce Cornbread and it made for a yummy dinner and there was even enough left for lunches the last few days. So if you are looking for a mild chili or a dish to help fight a nasty case of the head cold this is the one! (Note: I am not a doctor and eating the chili will not cure a cold by itself, but it is a good addition to lots of rest and staying indoors)
1 lb. ground turkey
2 cans (15 oz) diced tomatoes
2 cans (8 oz) tomato sauce
2 cans kidney beans, rinsed and drained
2 tsp minced garlic
1 tsp chili podwer
1/2 tsp cumin
Add all ingredients to slow cooker and cook on low 4-6 hours.
If you want to add more heat up the amount of chili powder and cumin.
To make ahead as a freezer meal, add all ingredients into a ziplock bag and place flat in freezer. Let thaw for 1 hour before cooking.
What tricks do you have to fight the cold and flu season?