Hey gang! So today I had planned on making spaghetti and meatballs for Bear today but then, I had an epiphany when I was in the store shopping for eggs to make the garlic dinner rolls. I decided to fucking make CHILI! Like why the hell was I even thinking about Italian food when its freezing cold and raining outside?! And lets not forget I randomly made brownies last night. We need some comfort food for this weather right?!
I wanted to buy some ground beef but I ended up not buying it because I already had ground turkey at home for the meatballs I had originally planned on making, but whatever. I grabbed the milk, sour cream, some scallions, a can of beans since it was already too late in the day to soak and use dry red beans, paid and got out of there. I made a quick version of turkey chili but it tastes like it’s been on simmer since 8am. Of course there is a side rice and cornbread waiting for us. You didn’t think I forgot that did ya? Let’s jump into this recipe shall we?!
1 LB ground turkey
1 can red kidney beans
1 can petite diced tomatoes
1 can tomato paste
1 chopped yellow onion
1 TBS minced garlic
1/2 cap of peppers in adobo sauce
1/2 diced green bell pepper
1 diced red bell pepper
**NOTE: I didn’t put any measurements on the seasonings because I season to taste, add a little bit f each at a time and keep tasting your food as you go.**
1.) Heat a pot on medium high and add canola oil, onions and garlic and sauce until they are both fragrant. (You can smell them)
2.) Add ground turkey and seasonings until the ground turkey is brown
3.) Add bell peppers, tomatoes, beans, peppers in adobo sauce, and the tomato paste
4.) Stir everything together and add a stick of butter
5.) Place lid on top and let simmer for about 45 minutes to an hour depending on how tender you like your beans and how thick you like your sauce
6.) Every 15 minutes stir the chili and taste it. Adjust seasonings as needed
7.) Serve over rice topped with cheddar cheese, sour cream and green onions with a side of cornbread
Super easy, fast and basically your pot and low heat do all the work for you. Like I always say, I LOVE being a chef but I don’t love spending hours upon hours in the kitchen when I’m at home. That may or may not be because I am excited to taste the results and share them with you all. Try this recipe and let me know what you think. Remember, use my recipe as a guide and make it your own. Until next time ...
With Love & Food,