Two Bean Turkey Chili

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Chili for a Chilly Evening

It is now mid-October and we’ve officially hit the 60’s here in SoCal. I am so excited for the cooler weather; we’ve been going on family walks wearing hoodies, and Zemirah got some new boots that she’s obsessed with. We went to the pumpkin patch and picked out a pumpkin to carve, we’re planning our Halloween costumes, the holidays are right around the corner; it is an exciting time of year!

It is also time to start making lots of soups, stews, and THIS delicious chili! Zemirah loved it so much she was happily humming after every bite, and my husband walked in from work, saw the chili on the stove, and exclaimed, “you certainly do love me!”

So, basically, if you make this chili, you will have a quiet dinner filled only with hums, and your family will be reassured of your love for them 😉 Also, it’s delicious and healthy and warms your insides!

Two Bean Turkey Chili

Serves six.

Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb of ground turkey
  • 1.5 tsp salt, divided
  • 3 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Cayenne to taste, I just did a small pinch
  • 1 tbsp apple cider vinegar
  • 1.5 cups Chicken Stock
  • 2 15 ounce cans of dark red kidney beans, drained and rinsed
  • 1 15 ounce can of small white beans, drained and rinsed
  • 1 15 ounce can of diced tomatoes
  • Optional toppings:
    • chopped scallions
    • chopped cilantro
    • plantain chips for a nice crunch

Directions:

  • Heat large stock pot with olive oil
  • Add onion, garlic, and ground turkey, breaking up the meat
  • Season with 1/2 tsp of salt
  • Stir frequently
  • When turkey is nearly cooked through add remaining ingredients
  • Bring to a boil
  • Cover and let simmer for 30 minutes
  • Serve warm with toppings
  • Store, covered, in refrigerator for a week

If you make this chili, tag me on Instagram (mrsmollymills), and let me know what you thought. I hope your family loves it as much as mine did; it will certainly be in our regular rotation this fall and winter. Eat chili so you won’t be chilly…and enjoy your pinch of crazy!

1 Comment

  1. Pingback: Slow Cooker Potato and Kale Soup – A Pinch of Crazy

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