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 Ebby via pinterest, but have also adapted it as I please! Instead of a slow cooker, I prepare the turkey first, sauté 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 Jalapeño 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 jalapeños 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 jalapeño 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