Hi. Remember me? I used to blog here a long time ago and then I fell off the face of the earth, except for my weekly linky party? Yeah, sorry about that.
But I’m here now, and I have a great turkey chili recipe for you. My chili’s never exactly the same because I didn’t really have a recipe (until now). Sometimes I’ll throw in some extra veggies I have laying around, like zucchini or carrots. Sometimes I’ll use kidney beans, or garbanzo beans, or just black beans. Sometimes I’ll add corn. But this is how I made it this time, and it turned out perfect!
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 lb ground turkey
- 1 15-oz can cannelini beans, drained (not rinsed)
- 1 15-oz can black beans, drained (not rinsed)
- 1 15-oz can diced tomatoes
- 1 packet taco seasoning
- 1 Tbsp chili powder
- Heat olive oil in a large Dutch oven.
- Add onion and cook 5 minutes, until slightly soft. Add garlic and ground turkey and cook until almost brown.
- Add taco seasoning and chili powder to meat mixture and cook for 3 minutes. Add beans and tomatoes and simmer until most of the liquid is evaporated, about 20 minutes.
This recipe’s so super easy, and reheats wonderfully. It’s great topped with some shredded cheddar cheese and cornbread. Enjoy!