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Writer's pictureAbby Brown

Turkey Chili - Allergy Free CookBook

Updated: Sep 19

Turkey chili is tasty take on the winter favorite. Although it is similar to beef chili, there is the potential for more variance in flavor. Some people prefer to add more tomato base, or spices, to turkey burger. While other people prefer to add vegetables and/or chicken to their turkey chili. This is a great winter meal that can be made in large quantities easily and frozen for a later time. It can be frozen in small quantities to be used in the summer on hot dogs. While frozen, it can easily be transported in an ice chest for long distances.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1 hour later, when meal should be ready to eat

D. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Cut meat to bite sized pieces before sitting down

Frozen or canned vegetables can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Cheese (lactose)

Mushrooms

Noodles (gluten)

Onions

Pepper

Potatoes

Spices

Tomatoes

Turkey


Meatless Preparation Avoid:

Butter

Turkey

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: 8 quart pan with lid


Ingredients:


Meat:

2 pounds of ground turkey


Vegetables:

15 ounces of chili beans

2 (15 ounce) cans of dark red kidney beans

2 (15 ounce) cans of light red kidney beans

2 (15 ounce) cans of great northern beans

46 ounces of tomato juice

15 ounces of tomato sauce

Optional:

2 cups of diced onions


Other ingredients:

1 teaspoon of salt

Spices such as pepper to taste

Optional:

2 cups of shredded cheese

Up to 1/2 cup of chili powder

1 box noodles (gluten free)


Preparation time: 10 minutes


Preparation:

1. Chop turkey into cubes and add to 8 quart pan with lid.

2. Optionally: Use 2 pounds of ground turkey. Fry in the 8 quart pan before adding other ingredients.

3. Add:

15 ounces of chili beans

30 ounces of dark red kidney beans

30 ounces of light red kidney beans

30 ounces of great northern beans

Optional:

46 ounces of tomato juice

15 ounces of tomato sauce

2 cups of diced onions

2 cups of shredded cheese

1 package of gluten free noodles

Up to 1/2 cup of chili powder

1 teaspoon of salt

4. Stir frequently until mixture comes to a boil.

5. Lower temperature 1/3.

6. Cover, and continue to stir every 10 minutes.


Cook Temperature: Medium to low


Cook Time: 1 hour


Servings: 10+


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








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