recipe: spicy turkey chili
Weather.com, NBC’s local affiliate’s weather man AND Al Roker say NYC will see some snow tonight. Seeing as I grew up in the South, you should probably know that I really, REALLY love me some snow! I love the cold chill. I love looking out my window to watch the inches pile up hour after hour. I. Just. Love. It. All.
So, when I think cold weather, I immediately think warm soups. Enter the above spicy turkey chili. This spicy, veggie filled soup is so yummy that I probably make it about once every month during the winter. It stores well, is perfect for lunch at work, and heats up easily on late nights when I’m too tired to cook. The best part? It’s so freaking simple! I promise you can’t mess this guy up…even if you never, ever cook.
Spicy Turkey Chili (print recipe)
Gluten Free. Makes roughly 6 servings
What You’ll Need:
- 1 lb. ground turkey, fully cooked and chopped into small pieces
- 3 15 oz. cans diced tomatoes
- 1 15 oz. can red kidney beans, drained
- 1 15 oz. can black beans, drained
- 1 15 oz. can white beans, drained
- 1 frozen package of corn
- 1 white onion, diced
- 1 green bell pepper, diced
- 4 cups water
- 3 tbsp chili powder (add more or less)
- 2 tbsp ground cumin (add more or less)
- salt and pepper to taste
Begin by cooking the ground turkey in a large skillet over medium heat. While the turkey cooks, prepare all other ingredients and place in large pot over high heat. Add the turkey to the mixture, and bring to a boil. Cover pot and cook on high heat for 10 minutes. Turn heat down and simmer for another 20 minutes while covered. After the soup has cooked for a total of 30 minutes, carefully taste a few spoonfuls to insure the seasoning meets your expectations and preferences. You can always add more salt/pepper/chili powder/cumin. Add extra amounts slowly and taste as you go. Once the season is to your liking, cook for another 10 minutes and serve. (and as a tip, add a tbsp. of hot sauce for some extra kick!)
Single Girl Bites Tip: this chili freezes EXTREMELY well. After cooking, carefully divide portions out and freeze separately. The day before you eat, remove from freezer and place in refrigerator to begin the thawing process. Perfect for a simple, cost effective lunch for work!
I find the chili is even better if you cook for an additional 30 minutes on low heat, uncovered. The extra time allows all the ingredients to meld together. Even better, I honestly think this chili gets better and better the longer I keep it frozen! Weird I know, but I swear by the time I eat the last portioned-off bowl, it’s even better than the first bite. Maybe that’s what keeps me making it over and over again.
Now it’s your turn: Do you guys have any snowy treats you like to make yourself? Any soups I should try?
