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!

Southwest Stuffed Peppers

This is the mexican version of stuffed peppers. If you like tacos and stuffed peppers, this is the dish for you! Once you try these, you won't be able to get enough of them!

Recipe yields 6 servings

Ingredients

6 round bell peppers

1 lb extra lean ground turkey

2 tbsp taco seasoning

1 can corn

1 can black beans

1 medium yellow onion

1 can salsa

1 cup brown rice

1 cup fat free shredded cheddar cheese

2 tbsp olive oil

Heat the over to 400 degrees. Rinse peppers and slice. I have alway made these by slicing the peppers in half, but today I tried slicing the top off and keeping the pepper like a cup. Both ways work great, so it is just a matter of preference. Lightly coat peppers in olive oil and bake for 20-25 minutes, or until peppers are soft. While peppers are in the oven, cook ground turkey in skillet until cooked through.

Cook brown rice per directions on the package. Chop the yellow onion. Drain and rinse black beans. Drain corn. In a large mixing bowl, combine cooked turkey, cooked rice, black beans, corn, onion, salsa and taco seasoning. Instead of using packaged seasoning, it is quick and easy to make your own! Look at my 'Healthy Tacos' recipe for my Homemade Taco Seasoning.

Remove peppers from oven and let cool for 10 minutes or so (that way you do not burn your fingers when trying to handle them). Spoon mixture into peppers. Return to oven and cook for 15 minutes.

After 15 minutes, remove from oven and sprinkle with cheese. Return to oven for 5 minutes or until cheese is melted. Caution: Peppers will be very hot when removed from oven. Serve warm and enjoy!

'Healthy' Tacos

I don't know about you guys, but in my house, we LOVE tacos! They are delicious and super easy to make and always a crowd pleaser. However, you would never believe how much sodium is in a packet of taco seasoning. You shouldn't have to sacrifice your beloved tacos because of this. Below is an easy recipe for homemade taco seasoning. After serving this for dinner last night, I was told these were the best tacos my friends and family have ever had! It seems they didn't miss the sodium one bit!

Recipe yields 6 servings

Ingredients

2 lb ground lean turkey

2 tsp chili powder

2 tsp paprika

2 tsp cumin

2 tsp garlic powder

2 tsp salt

1 tsp oregano

1 small yellow onion
1/4 cup bell pepper
8 oz tomato sauce
1/4 cup water, if needed

Add Ons: Lettuce leaves, taco shells, fat free shredded monterey jack cheese, chopped tomatoes, low fat sour cream

Brown turkey in a medium skillet. In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt and oregano. (This is going to be our 'sodium-free' taco seasoning.) Chop the yellow onion and bell pepper. Once the turkey is cooked through, add the taco seasoning and stir well to cover all the meat. Add the chopped onion and bell pepper to the skillet. 

Once ingredients are well combined, add the tomato sauce. Slowly add the water as needed. Mix well. Cover skillet and cook on low heat for 15-20 minutes. Remove from heat and serve with your favorite taco toppings. You can also swap out taco shells for lettuce wraps if your really looking to be healthy. Enjoy!