Theresa: February in Houston can actually still be cool so I thought Turkey Chili would be something different than BBQ. You may laugh at turkey instead of beef in Texas, but I had to honor all religious and dietary preferences of the staff and poultry was the only acceptable ground meat. True to other Texas chilies, this has no beans in it. We heated up beans, though, and offered them as a topping along with cheese, sour cream, onions, Fritos, jalapenos and hot sauce!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
26 |
52 |
78 |
104 |
130 |
156 |
| Makes |
6-1/2 quarts |
13 quarts |
19-1/2 quarts |
26 quarts |
32-1/2 quarts |
39 quarts |
| Ingredients | ||||||
| Onions, chopped |
5 |
10 |
15 |
20 |
25 |
30 |
| Minced garlic |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Olive oil |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Seasoned salt |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Pepper |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Ground turkey |
5 lbs. |
10 lbs. |
15 lbs. |
20 lbs. |
25 lbs. |
30 lbs. |
| Chili powder |
10 T. |
1-1/4 C. |
1-3/4 C. + 2 T. |
2-1/2 C. |
3 C. +2 T. |
3-3/4 C. |
| Tomato paste |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Cumin |
5 T. |
1/2 C. + 2 T. |
3/4 C. + 3 T. |
1-1/4 C. |
1-1/2 C. + 1 T. |
1-3/4 C. + 2 T. |
| Oregano |
5 t. |
3 T. + 1 t. |
5 T. |
6 T. + 2 t. |
8 T. + 1 t. |
10 T. |
| Diced tomatoes |
6 lbs. |
12 lbs. |
18 lbs. |
24 lbs. |
30 lbs. |
36 lbs. |
| Green bell pepper, chopped |
2 |
4 |
6 |
8 |
10 |
12 |
Assembly Directions:
Cook onions and garlic in olive oil. Add salt and pepper. Add ground turkey and break up as browning begins. Stir in tomato paste and spices. Once turkey is pretty well cooked, add tomatoes and green bell pepper and combine thoroughly. Bring to boil. Once boiling, reduce heat, cover and simmer for 45 minutes. Cool.
Freezing Directions:
Pour into shallow containers or bags. Seal, label and freeze.
Serving Directions:
Thaw and reheat on stove on in microwave.
Comments:
One recipe provides 26 (8 oz.) cup servings; 21 (10 oz.) servings; 17 (12 oz.) servings.
Nutritional Info: 8 oz. serving
Per Serving: 200 Calories; 10g Fat (41.4% calories from fat); 18g Protein; 13g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 543mg Sodium.
Exchanges: 2 Lean Meat; 2 Vegetable; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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