Tuesday, April 26, 2011

Taco Salad with Turkey Chili, Quick, Easy and Tasty!

Yesterday it was a beautiful spring day in the Carolina’s, temperature hitting around 85 decrees, and for some reason I was craving chili. The warm weather usually prompts a craving for fresh salads and anything on the grill, however today it was turkey chili. When those cravings hit for homemade chili, red sauce, pasta or a great burger I just have to go with feeling and my hubby Doug is always along for the ride.

I had just purchased fresh iceberg lettuce, turkey sausage and a ripe avocado, the perfect ingredients for my version of a lite taco salad.

Turkey Chili, Quick and Easy and Taco Salad


• 1 tsp olive oil
• 1 small sweet yellow onion diced
• 4 garlic cloves minced
• 1 lb ground Turkey
• 14 to 15 ounce can diced tomato with liquid
• 15 oz can light red kidney
• or black beans, with liquid
• 1 Tablespoon chili powder
• ½ tsp cayenne or red pepper (the heat increases as the chili cooks, if you like it hot add more)

Cooking Instructions:

• Over medium heat on the stove top heat the olive oil in a large cooking pot
• Sauté onions and garlic in the olive oil on medium heat until tender
• Add the ground Turkey and sprinkle with chili powder, red/cayenne pepper, salt and black pepper
• Cook for 15 to 20 minutes until the Turkey is cooked,  Add tomatoes and red or black beans
• Every one's taste buds are different I usually add enough spice to provide a great flavor. Each person can add additional hot sauce depending on how spicy and hot they like their chili
Simmer on the stove top over low heat for 45 to 55 minute. The longer you simmer the deeper the flavor!
• Salt and pepper to taste, start with ¼ tsp each
Freeze a portion of the chili or double the recipe to have on-hand when the temperature really heats up and the craving for this Taco salad with Turkey Chili hits!

Taco salad with turkey chili

• Ingredients:
• ½ head of iceberg lettuce
• 1 large tomato diced
• 1 medium size ripe avocado
– Peel and cut into bite size pieces
• ¼ cup low-fat cheddar cheese or pre-shredded low-fat Mexican cheese
• 1 Tablespoon bottled ranch dressing
• 1 Tablespoon bottled Italian dressing or make your own Italian dressing
– 1 Teaspoon balsamic vinegar
– 2 Tablespoons olive oil
– 1/2 Teaspoon dried basil
– ¼ Teaspoon powdered garlic

• Optional
– ¼ red onion finely chopped
– ¼ cup salsa
– Tortilla chips
To Prepare:
• Rinse and dry the iceberg lettuce
• Chop the lettuce and place in a large salad or mixing bowl
• Set aside the diced tomatoes, avocado and cheese
• Blend together in a small mixing bowl 1 tsp balsamic vinegar, 2 tbsp olive oil, ½ tsp dried basil and ¼ tsp powdered garlic
• Pour the dressing over the lettuce and toss the salad
• Divide the lettuce into four bowls and top with turkey chili, cheese, avocado and tomatoes

You can serve with tortilla chips or crumple the chips and sprinkle over the top. Use your imagination. Enjoy!

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