• Ashley Smith

Fall Comfort Food: TURKEY CHILI

The cool evenings have chili on my mind so that’s what was for dinner tonight! This recipe is so easy to make and it’s the perfect amount for feeding the family & leftovers too! This is a double batch recipe. INGREDIENTS YOU NEED:

2 cans whole tomatoes 2 cans Rotel (diced tomatoes) 2 cans tomato paste 2 cans black beans 1 can kidney beans 2 containers of ground turkey Oregano Basil Garlic powder Onion powder Chili powder Salt, pepper HOW TO MAKE:

Brown your turkey with some garlic and a drop of olive oil in the bottom of your pot. Once cooked, toss everything else in—the cans of strained beans and the tomatoes and paste. (Crush the Whole tomatoes into small chunks while everything is mixed together – this will add some more juice to the chili too and that way you’re not munchkin on huge tomato chunks either.) Then, season to your taste and liking with chili powder, oregano, basil, pink salt and pepper! I use about 2 tbsp chili powder with a batch this big. You might want to tone it back or use regular diced tomatoes instead of Rotel if you don’t like a little spice to it. Bring to a boil and keep stirring, then let simmer for about 15/20 minutes to get all the juices flowing together nicely. Enjoy alone and top with some cheese and crushed tortilla chips or crackers. Something I do with leftovers is scoop over sautéed zucchini or pasta noodles. I use a 1 1/2 measuring cup for 1 serving. Share away with some girlfriends who might enjoy the recipe too! ENJOY!

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