I have to be honest, if I have a choice, I’d pick ground beef over ground turkey any day. But, ground turkey is healthier, and sometimes, it’s even cheaper! That’s a combination you just can’t overlook. So, outside of the usual, burgers and tacos, chili makes perfect sense. The bread bowls add a level of complication to the meal, but really, this chili is so tasty, you can serve in a bowl with a side salad or some cornbread and still get compliments from the chef. I mean, seriously! Who doesn’t like chili?

Bread Bowl:

1 (.25 ounce) packages active dry yeast – $.50
1-1/4 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoon salt
1 Tbsp Olive oil
3-1/2 cups all-purpose flour – $.50

1 egg white – $.33
1-1/2 teaspoons water

COST: $1.33

In a large bowl, dissolve yeast in warm water (not too hot. you can kill the yeast. I learned the hard way.) Let stand until creamy, about 10 minutes.

Add salt, oil and 1/2 flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.

Lightly oil a large glass bowl. Place dough in the bowl and make sure you smooth a little oil on entire dough ball. Cover with a damp cloth and let rise in a warm area. About 40 minutes or until it has doubled in size.

Punch dough down, and divide into equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal, cover and let rise in a warm place, about 30 minutes or until doubled in size again.

While dough is proofing, preheat oven to 400 degrees F. In a small bowl, beat together egg white and water. Lightly brush the loaves with half of this egg wash and bake for 15 minutes. Brush loaves with remaining egg mixture, and bake an additional 10 to 15 more minutes or until golden.

Homestyle Turkey Chili Beans:

1 lb Pinto or Red Beans – $1.86
1 lb Ground Turkey (or beef) – $2.99
1/2 white or yellow onion, diced – $.25
1 Green Bell Pepper, diced – $.50
1 28 oz cans Diced tomato – $1.09
1 8 oz can of tomato sauce – $.29
2 Tbsp canola oil – pantry
1 tsp dried oregano – pantry
1 1/2 tsp garlic powder – pantry
1/2 tsp ground cumin – pantry
1/4 cup New Mexico Red Chili powder (more or less to taste) – pantry
2 cups beef broth or 2 cups water and 1 Tbsp Beef Bouillon – pantry
1 tsp salt – pantry
1 tsp black pepper – pantry
1 1/4 cups shredded Cheddar cheese – $.65

COST: $7.63

Cook dried beans as package describes, or simply in salted water for 5 hours, covered. Yes, you can use canned, but I just love fresh, cooked beans and really think it makes a big difference. But, if you are short on time, a couple of cans work too!

Heat 1 Tbsp oil in large, heavy pot over medium heat. Add turkey and brown. When about 1/2 way done, add diced onion and continue cooking. Sauté until meat is brown and onions are tender.

Add oregano, garlic, cumin, salt and pepper and stir. Add tomatoes with juices, as well as stock and tomato sauce. Bring to boil, then add chili powder. Mix and simmer 30 minutes, stirring occasionally.

Last, add cooked or canned beans (drained) to chili and simmer 20-30 minutes longer.

Serve hot, in cooled bread bowls. Smother with shredded cheese, sour cream, diced serrano or even tabasco; whatever your heart desires.

GRAND TOTAL: $8.96