Happy Sunday, friends. Today I'm sharing my mom's recipe for turkey chili. This is a no frills recipe, but I happen to think it's the best chili ever. It won the taste-test award in our church's chili contest several years ago, so it's the real deal.
I'm feeling limited on writing inspiration today, so I thought I'd do a sort of "taking stock" post following the lead of some of my favorite bloggers. (Katie, Jen & Bridget)
Making: plans for our Italy trip. We're spending Christmas there and I can't wait!!
Drinking: lots and lots of La Croix. I'm officially obsessed.
Reading: The Happiness Project by Gretchen Rubin.
Wanting: all the new food blogger cookbooks--Seriously Delish, Homemade Decadence, Top with Cinnamon, & Date Night In.
Watching: Parks and Rec. I love Amy Poehler and really want to read her new book.
Listening: to the song "Married Life" from the movie Up. Sob.
Eating: chili leftovers and leftovers from this soup I made it for Adam earlier in the week. He wasn't feeling well and specifically requested it. I think it's one of our all time favorites.
Wishing: I had more hours in the day.
Enjoying: hot tea and candles in the evening. They make me feel cozy.
Loving: Saturday afternoon drives with Adam.
Hoping: I get to see more of old friends in the next couple months.
Needing: more of this fantastic arugula, pear and goat cheese salad with pomegranate vinaigrette that my friend Steph brought to dinner Friday.
Feeling: sooo excited about the new blog logo and thankful for my sister who helped me install it.
Wearing: this comfy and pretty sweatshirt.
Noticing: how beautiful the leaves are.
Bookmarking: this overnight pumpkin spice cinnamon roll loaf and this green-lentil soup with coconut milk and indian spices.
Would love it if you'd share what you're making/drinking/reading/wanting/watching/listening/eating/wishing/enjoying/
loving/hoping/needing/feeling/wearing/noticing/bookmarking this week!
Best Ever Turkey Chili
1lb ground turkey
1 medium onion, diced
3 cloves garlic, minced
1 medium green pepper, diced
5 tablespoons chili powder
2 teaspoons cumin
pinch of cayenne powder
pinch of red pepper flakes
1 28oz can tomato puree (sauce)
1 28oz can diced tomatoes
1 tablespoon brown sugar
2 teaspoons dried oregano
1 1/2 teaspoons paprika
1 12oz can beef broth
1 16oz can red kidney beans, drained and rinsed
suggested toppings: shredded cheese, avocado, sour cream, tortilla chips, cornbread, hot sauce
Add turkey, onion, garlic and green pepper to a large Dutch oven. Cook over medium high heat until turkey is browned, stirring frequently.
Add chili powder, cumin, cayenne, and red pepper flakes. Stir and cook 1 minute.
Add in tomato puree, diced tomatoes, brown sugar, oregano, paprika, and beef broth.
Bring to a boil, then reduce heat to low. Let simmer for 45 minutes or longer. Before serving, add kidney beans and heat through. Taste and add salt, chili powder, cumin, or cayenne as needed.
- This chili could easily be made in the crockpot. Just cook the meat separately first and then add everything to the crockpot. Cook on low for 7-8 hours or high for 3-4 hours.
- This recipe is for turkey chili, but you could of course substitute ground beef. This recipe also doubles well. Sometimes when I double it, I use 1 pound of ground turkey and 1 pound of ground beef.