Turkey Chili With Corn Toast Points

This quick and cozy Turkey Chili with Corn Toast Points is a perfect weeknight dinner solution. It combines lean ground turkey with savory tomato sauce, kidney beans, and mixed vegetables for a protein-packed bowl of comfort. The dish uses a convenient rice and vermicelli mix to add texture and bulk, simmering everything together in one skillet to minimize cleanup. The rich, spiced chili is spooned over crunchy, toasted corn cake points, adding a delightful textural contrast. It&# 226;ÂÂs a simple, family-friendly recipe that delivers home-style flavor without the fuss. Ideal for busy evenings, this meal comes together in under 30 minutes using ingredients you likely have on hand.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 295.8

Dietary: Gluten-free

Description

This quick and cozy Turkey Chili with Corn Toast Points is a perfect weeknight dinner solution. It combines lean ground turkey with savory tomato sauce, kidney beans, and mixed vegetables for a protein-packed bowl of comfort. The dish uses a convenient rice and vermicelli mix to add texture and bulk, simmering everything together in one skillet to minimize cleanup. The rich, spiced chili is spooned over crunchy, toasted corn cake points, adding a delightful textural contrast. It&# 226;ÂÂs a simple, family-friendly recipe that delivers home-style flavor without the fuss. Ideal for busy evenings, this meal comes together in under 30 minutes using ingredients you likely have on hand.

Ingredients

1/2 pound Ground turkey
6 1/2 ounce Rice and vermicelli mix
2 1/2 cup Water
16 ounce Tomato sauce (no salt added)
1 1/2 cup Cooked kidney beans, rinsed and drained
1 cup Frozen mixed vegetables, partially thawed
1/2 teaspoon Chili powder, or to taste
1/8 teaspoon Hot pepper sauce, or to taste
4 each Corn cakes, toasted and cut into points
Fresh oregano sprigs for garnish

Directions

1
In a large skillet over medium-high heat, cook the ground turkey for 5 minutes or until browned. Drain excess fat if necessary.
2
Stir the rice and vermicelli mix and water into the skillet with the turkey. Bring the mixture to a boil.
3
Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.
4
Stir in the tomato sauce, kidney beans, mixed vegetables, chili powder, and hot pepper sauce.
5
Increase heat to high and bring the mixture back to a boil.
6
Reduce heat to low and simmer for another 10 minutes, stirring occasionally, until the rice and vermicelli are tender.
7
Serve by spooning the chili over toasted corn cake points and garnish with fresh oregano sprigs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 295.8kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.7g4%
Cholesterol 43.7mg15%
Sodium 34.5mg2%
Total Carbohydrate 45.5g16%
Dietary Fiber 0.7g3%
Sugars 0.0g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with a ring of tortilla chips instead of corn cakes for a different texture.

Ensure the corn cakes are toasted until crisp before serving to provide a nice crunch against the soft chili.

Adjust the chili powder and hot pepper sauce to your preferred level of spiciness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the mixture seems too thick.

Keywords: turkey, chili, corn, toast, easy, weeknight, dinner, one-pot, skillet, healthy, family, comfort-food, beans, tomato, rice, vermicelli

Read it online: https://www.chefs-mate.com/recipe/turkey-chili-with-corn-toast-points/