Quick & Dirty Turkey Chili

Man do I love chili! It's just so good.

So here in New York, good old Mother Nature has been giving us a bit of the run around. Monday was a sunny 75 degrees. A perfectly, lovely spring day if you ask me. Then Tuesday came and brought with it freezing rain. And to make matters worse, I woke up to snow on Wednesday. Yes, snow! I'm not sure what is going on around here, but this chili sure brightened me right up, regardless of all the rain and snow.

Chili is so great because of its many complex flavors, from various peppers to spices. Some people make their chili a scientific formula, with hours of slow cooking and getting the balance just right. That's great and all, but lets be honest, we don't always have 5+ hours to sit around and cook up a bowl of chili. That's where the quick & dirty turkey chili comes into play. Done in under 30 minutes, this is your go to chili recipe for a last minute weeknight meal.

30 minutes, you're asking? Yea, you heard right. Here's what your going to need for about 6 servings:

2 tbsp olive oil

1 small pepper (you chose the type based on your need for heat!)

2 lbs ground turkey (you can also use ground chicken or beef, whatever your heart desires)

2 tsp chili powder

29 oz can of pinto beans, rinsed and drained

2 cups water

16 oz jar of your favorite chunky salsa

In a large pan, heat your olive oil and throw in the pepper. Make sure to finely dice the pepper. No one wants a big chunk of jalapeno in their first scoop of chili. Saute for about 30 seconds, just to heat up and then add in the ground turkey. Cook on medium heat until turkey is cooked through and starting to brown.

Sprinkle the mixture with chili powder, toss in your beans and pour in the water and salsa. Make sure to drain and rinse your beans so they are not sticky or gooey. 

Give everything a good stir and cover to bring to a boil. Once boiling, remove cover and let simmer, while continuously stirring. This is going to help the chili really thicken up. Also, using a potato masher, gently smash some of the beans to add extra thickness. Be sure to keep some whole, as this will give your chili some body.

Once you reach your desired thickness, about 15 minutes or so of simmering, cut the heat and transfer to a serving dish. Or if you are a savage like me, serve yourself straight from the pan. Now feel free to add some toppings, such as sour cream or shredded cheese. Me, I am good with just my chili and a corn muffin. 

Now that's what I call a good bowl of chili. Enjoy!

PS - check back next week for a new recipe for the corn muffins. They have a special kick due to a few secret ingredients I think your going to love!

Shredded Pork Chili

I love the idea of the crock pot, but I don't use it half as much as I should. This winter, I am determined to change that. It is so simple to set it and forget it - and you are rewarded with a delicious meal come dinner time.

Recipe yields 8 servings

Ingredients
3 lb pork shoulder
28 oz can red kidney beans
14 oz can black beans
28 oz can crushed tomatoes
1 1/2 cups chicken stock
6 oz can tomato paste
1 medium yellow onion
3 cloves garlic
2 tsp cumin
2 tsp paprika
1 tsp cayenne pepper
1 tsp salt

Rinse and drain the beans and add to your crock pot.

Top with the tomatoes, stock and tomato paste. Chop the onion and garlic and add it to the crock pot with your spices. Give everything a good stir and add the pork.

Cook on low for 10 hours. When the time has come, remove the pork from the pot and shred into bite sized pieces using a fork. Return the shredded pork to the pot and mix together. Serve over rice or with tortilla chips. It would also be really good on top of a baked potato. Yum! Enjoy!

Kale & White Bean Soup

Another hearty and warming soup to add to your fall/winter arsenal. This soup is packed with nutrients from the kale and has plenty of protein to fill you up from the beans. The soup comes together in less than 30 minutes, so it is a perfect pick-me-up for a cold Sunday afternoon.

Recipe yields 8 servings

Ingredients

2 tbsp olive oil
1 bay leaf
1 medium yellow onion
4 cloves garlic
2 carrots
8 cups chicken stock (or vegetable stock if you want to make this vegetarian)
2 cans Cannellini beans
1 large bunch kale
4 medium tomatoes (I used a mix of red and orange for an array of colors)
1/4 cup grated Parmesan cheese

Chop the onion and carrots and mince the garlic. Add to the pan with a drop of olive oil and cook until softened. Toss in the bay leaf.

Add the stock to the pot and bring to a boil. Roughly chop the kale and rinse the beans. Dice the tomatoes. Lower heat to a simmer and add kale, beans and tomatoes.

Simmer for 20 minutes to allow the kale to soften. Add salt and pepper, to taste. Cut the heat and stir in the grated cheese.

Ladle into serving bowls and serve with extra cheese for topping. Enjoy!

Chicken and White Bean Stuffed Peppers

One of my favorite dishes from this past winter was my Chicken & White Bean Chili. Today I have come up with a chicken and bean mixture inspired by that recipe to fill these peppers with. This is an easy and healthy recipe that will be enjoyed by everyone.

Recipe yields 4 servings

Ingredients
1 Rotisserie chicken
1 tbsp olive oil
1 medium yellow onion
3 cloves garlic
2 tbsp cumin
1 tbsp oregano
1 can cannellini beans
2 cups chicken stock
Salt and pepper, to taste
4 large green bell peppers
1 cup shredded cheddar cheese (or any other cheese of your choice)

Preheat the oven to 400 degrees. Remove the chicken breasts from the rotisserie chicken and shred the chicken into bite sized pieces. Place to the side for later.

Dice the onion and mince the garlic.

In a large skillet, heat the olive oil and add the onion and garlic. Cook 2-3 minutes on medium-high heat until translucent and fragrant. Be sure to stir it and coat it with the oil to prevent it from burning.

Stir in 1 tablespoon of cumin and the oregano and coat the onions. Drain and rinse the beans and then add them to the skillet.

Add 1 cup of chicken stock. Bring to a boil and then lower to a simmer. Let the beans cook for about 5 minutes.

Add the shredded chicken to the pan, along with the second cup of chicken stock and the remaining cumin. Stir to combine and then simmer until the mixture thickens up. Add salt and pepper to taste, as needed. Cut off the heads of your peppers and remove any seeds from the inside. Line them up in a baking dish so that they are all standing up straight.

Fill the peppers with your chicken and bean mixture and then sprinkle the tops with shredded cheese. Cover with tin foil and place in the oven. Bake for 30 minutes. After 30 minutes, remove the tin foil and bake for an additional 5-8 minutes until the cheese has melted.

Remove from the oven and serve right away. Enjoy!

Kale and White Bean Soup

In the early days of spring we still have those days that there is a chill in the air. This is the perfect soup for those nights. It is a light soup that is filled with ingredients to feed your hunger, such as the beans and the kale. Kale seems to be the hot topic lately in the health food world because it is filled with so many nutrients. This soup is a great way to incorporate kale into your diet. If you do not like kale, you can switch it out for escarole or spinach or any other green of your choice.

Recipe yields 6 servings

Ingredients
1 tbsp olive oil
4 cloves garlic
1 medium yellow onion
6 cups vegetable broth
15 oz. tomato puree
15 oz. can Cannellini beans
1/2 cup uncooked brown rice
1 tsp basil
Salt and freshly ground black pepper, to taste
6 cups chopped kale leaves
Parmesan cheese, for topping

Mince the garlic and chop the onion.

In a large stock pot, heat the olive oil over medium-high heat. Add your garlic and onion and saute until fragrant. Watch to make sure it does not begin to brown.

Add the vegetable broth and tomato puree and bring to a boil.

Lower the heat to a simmer and add the beans and the rice along with the basil, salt and pepper. Cover and cook on a simmer for 15-20 minutes. Once the rice is tender, add the kale and stir it together. Cook for another minute or so to allow the kale to wilt.

Transfer to serving bowls and top with a spoonful of grated Parmesan cheese. Enjoy!

Southwest Stuffed Sweet Potatoes

Are you a fan of my Southwest Stuffed Peppers? Well then you are sure to enjoy these close relatives. A baked sweet potato filled with beans and corn goodness. This is simple to whip up and can easily serve as a main dish any night of the week.

Recipe yields 6 servings

Ingredients
3 large sweet potatoes
1 medium yellow onion
1 can of black beans
1 can of sweet corn
1 tsp olive oil
1/4 cup light cream cheese
1 cup shredded cheese

Place potatoes on a baking sheet in a 400 degree oven for 35-40 minutes or until easily pierced with a fork. Remove and slice in half lengthwise.

While potatoes are cooking, add corn to a dry skillet and cook on high heat to roast corn.

Remove from heat and add to a bowl to reserve.

Dice the onions and add to the skillet. Drizzle with oil and saute until soft.

Add the onions to the same bowl as the corn and reserve.

Add the black beans to the bowl and mix all ingredients together.

Using a spoon, scoop out the insides of the sweet potato halves. Reserve insides in a medium bowl.

Mash up the potato insides until smooth. Add cream cheese and combine with potato mash. Stir in the vegetable and bean mixture until evenly distributed.

Refill the potato 'boats' with the new mixture.Top with the shredded cheese.

Return the potatoes to the oven and bake for 5-8 minutes until cheese is melted.

Serve alone or alongside a simple main dish. Enjoy!

Chicken & White Bean Chili

For those of you that are regulars, I am sure you know I do not have a precise posting schedule. I like to  keep quality posts coming, whether it be 4 posts one week and 6 posts the next. Due to some personal time restraints, I am going to be moving to a 3 posts a week schedule for a little while. I wanted to give all of you, my readers, the heads up, so you do not think I am losing my interest in you. In a few short months, things will be all back to normal.

Today's recipe is for chicken and white bean chili. This dish is thick, warm and hearty. It has a nice kick to it from the green chilis, which you can add more or less of depending on your tolerance for heat! I highly suggest making extra, because you will enjoy having this for lunch the next day.

Recipe yields 6 servings

Ingredients
3 tbsp olive oil
2 lbs chicken breast
1 large onion
4 cloves of garlic
4 oz chopped green chilis
2 tbsp cumin
1 tbsp oregano
3 tbsp all-purpose flour
4 cups chicken stock
2 cans cannellini beans
1 can sweet corn

Heat two tablespoons of oil in a large skillet. Season chicken breast with salt and pepper and cook through, about 4-5 minutes each side. Remove and shred into bite sized pieces. Heat the last tablespoon of oil in a large pot. Add chopped onions and minced garlic.

Cook the onions until translucent. Add the can of green chilis, cumin, and oregano. Stir to coat evenly with the spices and continue to cook until fragrant.

Add in your flour and coat all ingredients evenly.

Pour in the chicken stock and give it a good stir. Bring it to a boil and then lower the heat and let the pot simmer.

After about 15 minutes or so, add one can of drained beans to the pot. Using a potato masher, crush all the beans to add thickness to the soup.

Add the second can of beans (with the juice) and the shredded chicken. Stir and bring it back up to a boil. Lower heat and simmer for another 15-20 minutes.

Ladle into soup bowls and serve alongside my delicious cornbread (recipe to come later this week!) Enjoy!