Lately I’ve been craving new recipes. My family and I get used to making certain meals and our schedule gets so hectic sometimes that we just settle for easy dinners. So one of my goals this year was to be more open to new things, and spend more time in the kitchen. I love to cook and add my own ingredients to recipes, and it’s not always the best idea, ha! But this week I was really craving chili. I really want my kids to remember me as always making sure they have a good home cooked meal and they never have to worry about being hungry. So I decided to explore my chili options, and I found a few recipes that I kind of mixed together, as well as added a few ingredients of my own.
Ground Turkey Chili
This recipe makes about 6-8 servings, my son won’t eat chili (he’ll come around as he gets older) so only two of us ate it. I made it on a Friday night and we had leftovers until Sunday night. So this is a good amount if you have lots of hungry kiddos or a family night!
1 ½ lb ground turkey
¾ large yellow onion, diced
2-4 garlic cloves
3 tbsp olive oil
2 cups water
28 oz diced tomatoes
1 can kidney beans
1 can black beans (not pictured)
1 cup frozen corn
1 ½ cup elbow noodles (not pictured)
1 tbsp salt
1 tbsp pepper
2 tbsp chili powder
1 tsp dry oregano
2 tsp cumin
1 tsp cayenne pepper
1 red bell pepper, diced
1 cup chicken broth
Again, I prefer to add more ingredients if I think it’ll taste better. In this case I added more salt (it was supposed to be 1 tsp of salt) and personally I thought it tasted better with more. We like lots of flavor in this household. I also took out one can of pure tomato sauce, so if you want to add one, go for it! With that said, you can add more spice or settle for less. It’s all up to you. That’s my favorite part about cooking.
1. Chop up the garlic and dice the onion, heat up olive oil in large skillet and then toss the garlic and onion mixture and saute until onion begins to lose its whiteness.
2. Add ground turkey and let it brown until all pinkness is gone. Then toss in red bell pepper and saute for 5-7 min.
3. Cook your noodles in the meantime in a separate pot for 8 minutes and set aside.
4. Add in your oregano, chili powder, cayenne pepper, cumin, salt and pepper and stir until blended.
5. Add in corn, black beans, kidney beans, water and chicken broth and bring to a boil. Once it begins boiling, reduce to simmer and cover for 45 minutes. The chili will thicken by the time it’s done.
6. Pour in cooked noodles and cook for an additional 5 minutes, stirring frequently.
7. Taste and add any additional flavors if needed, and serve.
This chili is extra good if you add a little dollop of sour cream on top and some shredded cheese. I love that this is an easy meal to make and it’s still just as good when heated the next day. I think it’ll be a regular meal in our house from now on.