Turkey Chili

Another easy dinner idea.  This is a meatier chili than I normally make.  It has lots of protein and little fat because of the lean ground turkey.  Serve over brown rice and kale.  Everything's instantly better with a bit of kale, isn't it?  

Serves 6.

Turkey Chili

1 tablespoon olive oil

1 yellow onion, finely diced

1 jalapeno, stemmed, seeded, minced

2 garlic cloves, minced

1 lb lean ground turkey breast

s + p

1 14 oz tin diced tomatoes

14oz chicken stock

1 14oz tin black beans, drained, rinsed

1 14oz tin chickpeas, drained, rinsed

1 14oz tin kidney beans, drained, rinsed

2 tablespoons cumin

1-2 tablespoon chile powder, to taste

1/4 teaspoon cinnamon

Warm oil in a pot, over medium heat.  Add onions, jalapeños and garlic.  Cook until soft, about 8 minutes.  Season turkey with salt, pepper and add to pot.  Cook until browned.  Break meat up with a spoon while it cooks.  Stir in tomatoes, stock, beans, cumin, chile powder and cinnamon.  

Bring to a boil, reduce to a simmer.  Simmer 15 minutes.  Adjust seasoning as desired.  Serve hot.


Vegetable Chili

We make this about once a month.  It's flavorful, satisfying and healthy.  Cam likes it over brown rice with a pile of kale sautéed with garlic and lemon juice.  I'll eat it over anything.  

I posted a veggie chili a couple years ago but after making it so many times the recipe has been tweaked a bit.  Here's the newer, improved version.  

Serves 6.

Vegetable Chili

2 tablespoons olive oil

1 yellow onion, small dice

2 small carrots, peeled, small dice

kernels from 1 ear of fresh corn

3 cloves garlic, minced

28 oz tin crushed tomatoes

20 oz water

2 tablespoons cumin

2 tablespoons chile powder

1 1/2 tablespoons dried oregano

1 1/2 tablespoons paprika

3/4 cup chopped green beans

1 zucchini, small dice

1 yellow squash, small dice

1 red bell pepper, seeded, stemmed, small dice

14 oz tin black beans, rinsed, drained

14 oz tin kidney beans, rinsed drained

lime juice, to taste

s + p

In a pot, heat olive oil over medium heat.  Add onions and carrots, cooking until onions are soft and clear.  Add corn and garlic, cook, stirring so garlic doesn't burn, 3 minutes.  Add tomatoes, water and spices.  Bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.  Add green beans, zucchini, yellow squash, bell pepper, black beans and kidney beans.  cook until green beans are crisp tender, about 5 minutes.  Season with lime juice, salt and pepper.  


Chipotle Turkey Chili


This chili is spicy, satisfying and healthy.  Makes about 8 servings.  

Chipotle Turkey Chili

olive oil

1 lb lean ground turkey breast

s + p

1 yellow onion, chopped

3 garlic cloves, diced

1 jalapeno, diced

1 poblano pepper, diced

3 carrots, peeled and chopped

2 large tins whole peeled tomatoes, blended smooth

1 cup water

3 bay leaves

2 teaspoons dried oregano

4 teaspoons ground cumin

1 tablespoon chipotle powder

1 green bell pepper, seeded and chopped

1 tin black beans, drained, rinsed

1 tin kidney beans, drained, rinsed

3/4 cup frozen corn, thawed a bit

1 tablespoon apple cider vinegar

In a skillet, cook turkey 10-12 minutes.  Set aside.  

In a large pot, sauté onion in a dash of olive oil about 5 minutes.  Add garlic, jalapeno, poblano and carrots.  Cook 5 minutes more until onions are clear and vegetables are glossy.  Add blended tomatoes, water, bay leaves, oregano, cumin and chipotle powder.  Simmer 25 minutes.  Stir in bell pepper, turkey, black beans, kidney beans, corn and vinegar.  Season with salt and pepper as needed.