One of the cozy things I love about fall and winter would be cooking warm dishes like my famous turkey chili dish! Neal requests this all the time, and I always do a big pot so we have leftovers and to pack friends/family a container too. I got this recipe originally from Pip and EbbyÂ via pinterest, but have also adapted it as I please! Instead of a slow cooker, I prepare the turkey first, sautÃ© the vegetables and then throw all the beans, sauce etc. (with the meat and veggies) on the stovetop at a simmer for 40 minutes.
- 1 Container of Turkey or Beef (I prefer turkey, it’s healthier for you)
- 1 Yellow onion, chopped
- 1 Green bell pepper, chopped
- 4 Cloves of garlic, minced
- 1/4 cup of parsley chopped
- 2 JalapeÃ±o Peppers (if you want it spicy, otherwise just do 1 or sprinkle some on top as a garnish)
- 3 Tablespoons of Chili Powder
- 1 Teaspoon Sugar
- 2 Teaspoons Cumin
- 1 Teaspoon Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1/4 Teaspoon Cayenne Pepper
- 1 Can of Tomato Juice
- 1 Can Diced Tomatoes
- 1 Can Tomato Sauce
- 1 Can of Kidney Beans
- 1 Can of Pinto Beans
Toppings & Tips:
I love adding shredded cheese, greek yogurt (instead of sour cream), chopped avocados, chopped green onion and jalapeÃ±os to top off the child!
- In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
- Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeÃ±o peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
- Add all the canned ingredients, veggies and meat into one big pot and let simmer for 40 minutes on your stovetop!
Original Recipe Credit: Pip and Ebby