{still trying to keep warm}
I cannot wait for this cold weather to be gone. Like I can’t deal anymore, people. I have high hopes that the bitter single digit temps are over though. The other day it was 44 degrees out and it felt like a heat wave. All I want to do is open every single window as wide as possible and air out all the stuffy winter dust. I also would love a clean garage. All the snow and sludge that has melted from my car has left our garage a small mud pit.
Dear Mother Nature, change your attitude and bring me spring!
So the warm chilis, stews, and comfort food will continue until it’s time to bring out the charcoal grill. Sundays are a day for relaxing, some cleaning and prepping for the week, and warm dinners by the TV. Since we don’t have Chase on Sundays, Bryan and I usually have a low key dinner. Ideally, a crock pot or one-dish meal for easy clean up.
Chili is one of Bryan’s favorite meals and although I have yet to perfect his favorite – think coney dog chili – I have prepared several that get his approval. Being on health train means using ground turkey instead of beef. I thought I was being slick and would trick him, but he knew it was turkey (which he doesn’t typically prefer). However, he seemed to really like this version because he had multiple helpings.
The chili can be made in the slow cooker, but I opted for my trusty Dutch Oven and let the flavors simmer for about 5 hours on low. I prepared the chili in the afternoon and then we ate when we were hungry later in the evening. This is by far the easiest chili around. If you know how to use a can opener and chop a few vegetables then you can make this hearty, warming meal.
Make a double batch and freeze it for a later date too. It freezes nicely & will be an easy meal when you aren’t in the mood to cook.
I hope you are finding ways to stay warm! If you live in the south, I envy you. Please mail me a box of sunshine stat!
stovetop turkey chili
Recipe By: Sara
Hands on Time: 15 minutes /// Cook Time: 30 minutes – 5 hours /// Servings 4-6
Ingredients:
1 Tbsp olive oil
1 pound lean ground turkey
1/2 green pepper, diced
1/2 cup onion, chopped
3 garlic cloves, minced
1 15oz can of crushed tomatoes
1 15oz can of diced tomatoes
1 Tbsp tomato paste
1/2 cup red kidney beans, drained and rinsed
1/2 cup water
2 Tbsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp cayenne pepper
1 Tbsp brown sugar
salt and pepper
sour cream, cheddar cheese, green onions {optional}
Directions:
1. In a dutch oven, heat the olive oil over medium heat.
2. Add the turkey and use a wooden spoon to break apart. Cook about 5 minutes and move to side of the pot.
3. Add the onion and saute next to the turkey about 3 minutes.
4. Add the green pepper and garlic. Cook about 2 more minutes.
5. Add the chili powder, garlic powder, brown sugar, oregano, cayenne, salt and pepper. Stir all together.
6. Add the tomatoes, tomato paste, beans, and water. Stir and bring to a boil.
7. Once boiling, reduce heat to a very low simmer and cook covered for a minimum of 30 minutes.
8. Serve topped with cheese, sour cream, a dash of hot sauce, and green onions.
Enjoy.
