Last minute (healthy) Turkey Chili

Rainy days make me want to cook all day!

Being a mom of 2 littles, I can’t just drop everything and head out to Whole Foods for an hour gathering unnecessary (and expensive) ingredients like I used to.

But I can still enjoy cooking and make something delicious with just a few yummy ingredients.

Once I’ve decided that no matter how much I bribe him, my toddler isn’t going to eat this, I can actually prepare it the way I want with as many spices as I’d like!

This is one of my favorite things to make last minute during a rainy day, snow day, or day I’m feeling extra puffy and want to eat something healthy AND savory.

Here’s what I use:

  1. Ground turkey
  2. Onion (yellow or purple)
  3. Green pepper
  4. Fresh garlic
  5. Olive oil
  6. Diced tomatoes with green chili
  7. Salsa (any typical red salsa will do)
  8. White chili beans
  9. Kidney beans
  1. Cumin, Cayenne Pepper, chili powder, ground black pepper, a little salt

I start with a big pot and add about 3 Tbs. olive oil over medium high heat.

Add chopped onion, green pepper and garlic to sauté and soften.

Add seasonings and allow to simmer.

Add ground turkey, breaking up and allow to begin to brown.

Stir in un-drained tomatoes and chili’s. Mix together.

Add un-drained white chili beans and drained kidney beans. Stir and simmer.

Finally add a little salsa and keep on low heat until turkey is completely cooked through (about 30 min).

*Tip* I had 2 fresh (uncooked) ears of corn that needed to be used up so I cut the corn off the cob and added it to the chili, something I’ve never done before, but will continue doing because it added a nice sweetness to the spice!

Enjoy, Mamas!

Chunky Turkey Chili

Ok, so this was SO delicious and again, one of my “just throw some in there” kind of recipe, but I’ll tell you what I did:

  • l lb. Lean Ground Turkey Meat
  • 1/2 Yellow Onion
  • 3 Cloves Garlic
  • 1/2 Jalapeno (with seeds)
  • 1/2 Cherry Chili Pepper (with seeds)
  • 1/2 Chili Pepper (with seeds)
  • 1 Green Bell Pepper
  • S&P
  • Chili Powder
  • Smoked Paprika
  • Grape Seed Oil or Olive Oil)
  • 15 oz. Can Garbonzo Beans (un-drained)
  • 15 oz. Can Kidney Beans (un-drained)
  • 7.5 ounces Cannellini Beans (drained)
  • 2 (14 oz.) Cans Diced Tomatoes (un-drained)

I started with a large soup pot on medium heat and added a little oil. I chopped my onion and allowed it to cook for about 2-3 minutes and then added the chopped garlic cloves. After a few minutes, while stirring occasionally so the garlic didn’t burn, added the chopped peppers (green, jalapeno and both chili peppers) and allowed them all to cook for a few minutes. I then added the turkey meat and broke it all apart. I let that cook, mixing occasionally until the meat was almost all brown. I added my seasonings, mixed and let the turkey brown with all the flavors. I then added all the beans and tomatoes, mixed, covered and lowered the heat down to a simmer. I let this all cook together for about a half hour and topped with a little shredded cheddar cheese and sprig of cilantro!

I enjoyed this chili with a couple glasses of Jacob’s Creek Shiraz, which went perfectly!

Yes, the bottle is now empty.