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Turkey Chili

30 May

We came back from Memorial Day weekend with memories of lots of laughs, campfire stories, card games, and golf games along with the sagging feeling of indulging in a few too many glasses of wine or which led to a few too many late night beef brisket sandwiches and an extra big slice of chocolate birthday cake.

We had a jam-packed fun-filled Memorial Day weekend. We kicked it off by celebrating Nate’s grandma’s 90th birthday.


The birthday was followed by a few days at my inlaw’s cottage on Lake Huron where we relaxed, watched beautiful sunsets, and sat around the bonfire.

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The long weekend came to a close with a round of golf and a cookout with my parents.

The only picture from the night thanks to the downpour we got caught in.

The only picture from the night thanks to the downpour we got caught in.

To say that there was an abundance of food and drink is an understatement. The hubby and I arrived back home ready to “get back on track”. This turkey chili helped us do just that.

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This meal comes together within minutes and you can’t believe how healthy it is. The lean ground turkey is a great source of protein. The beans and spinach provide protein, fiber, and iron which is better absorbed due to the vitamin C from the tomatoes. Taking a short cut and using the Italian-flavored canned tomatoes takes all the guess-work out of preparing this meal. Combine all the ingredients and let it simmer while you catch up on a load of laundry…or two.

Turkey Chili

Serves 6

2 teaspoons olive oil

20 oz lean ground turkey (I used Jenni-O)

1 15.5 oz can low sodium chicken broth

1 15.5 oz can diced tomatoes, Italian flavored

1 15.5 oz can great Northern beans, rinsed and drained

1 6 oz bag baby spinach or kale

1. In a large sauce pan heat the oil over medium heat. Add turkey and cook until no longer pink breaking into small pieces as it cooks.

2. Add chicken broth, tomatoes along with juice, and beans. Bring to a boil and then reduce heat and simmer for 20 minutes. Off the heat, add bag of spinach or kale and stir until wilted.

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