Autumn is in the air in many parts of the US now. I am enjoying cooler temperatures, crunchy leaves, and pumpkin spice everything. Yes…I am pretty “basic.” 😀 As the nights are longer and temperatures drop, I long for familiar, warm comfort foods, don’t you?
I had a discussion with someone who hated cooking with ground turkey and was asked how I can stand using it in recipes. Well, beef gets old after a bit and I have slightly high family-inherited cholesterol so I try to watch my red meat intake. Enter turkey.
The key I have found is this: seasoning. If I cook Italian dishes, I use basil, oregano, and garlic powder and work them into the turkey before browning. Mexican dishes get my homemade taco seasoning and a pinch of red chili seasoning. And in the picture above, I used garlic and onion powder, hot chili powder, and cumin. This gives flavor to the meat as it’s cooked in during the browning process that I love.
So there it is: my simple tip to add flavor to your turkey. I do sometimes add onions, garlic, and peppers, as well, but the picture above was on grocery day when the cupboard was pretty bare.
And just for something different, or for a Paleo or Whole 30 version, I will share my latest chili recipe seen above.
Turkey Sweet Potato Chili
- 1 pound seasoned and browned Ground Turkey
- 2 medium to large sweet potatoes, washed, peeled, and diced
- 8 ounces of tomato sauce
- 4 ounces of green chilies
- 2 cans of chili ready tomatoes (or regular tomatoes with 1-2 T chili powder and cumin to taste…we like a lot of cumin here. I usually season myself but I had the preseasoned cans here that I got on sale)
- Any veggies you like…I like to sautee green peppers and onions with the meat and throw in
- 1/2 cup chicken broth or bone broth, if you like a thinner chili
That’s it. Cook on high for about 4 hours. low for around 6.
Do you use ground turkey? Or chili? Let me know what you think if you try seasoning the turkey before using it.