Turkey Chili….a “One Dish Dinner”

Hey You guys! Sorry I’ve been away for so long but my partner and I took a nice little trip to Florida with his sister and family! It was an amazing trip, the weather was so nice and hot and we all wished we could have stayed forever but back to reality and the cold and rainy weather again. Unfortunately, I also caught a bug on the plane ride back and have been down and out the last couple of days. Thank god I had some Turkey Chili in the freezer because there was no way I could cook a meal in the shape I was in!

I have been using this recipe for a while now and it is my go to recipe with a couple of tweeks, depending on what I have in the refrigerator. I found it in the Downhome Magazine which is a Newfoundland monthly digest promoting the enjoyment and rewards of a “down home” lifestyle, where the air is cleaner, the people are friendlier and, overall, life is better.

The weather in Newfoundland has been cold, windy, rainy and this is the kind of meal that is perfect for days like that. The flavors are spicy, with lots of ground turkey, peppers, beans and always at my house, mushrooms. It is quick, healthy, filling and a great meal for a cool fall or winter evening. I like to cook mine the night before I plan on eating it and leave all those flavors to meld together in the fridge all day and reheat it on the stove for supper the next night. SOOO GOOOD!

Turkey Chili

1 lb ground turkey
1 green pepper, diced
1 red pepper, diced
8 oz mushrooms, sliced into quarters
1 medium onion, diced
3 celery sticks, diced
2 TBSP chili powder
1/2 tsp cayenne powder
1/2 tsp red chili flakes
1 tsp coriander
1 tsp ground cumin
2 cloves garlic, minced
1 28oz can diced tomatoes, not drained
1 can tomato paste
1 can kidney beans, drained rinsed very well

Optional Toppings

Cheddar cheese
Sour cream
diced avocado
diced tomatoes
cilantro
crushed tortilla chips

Preparation

Spray the bottom of a large pot and cook ground turkey over medium high heat until almost cooked. Add all the vegetables….peppers, onions, mushrooms, celery, and garlic and cook until onions are tender. Add all your spices and stir to combine. Add diced tomatoes with juice, the tomato paste, and the drained and rinsed kidney beans. Bring to boil, lower temperature and simmer for 40 minutes. Serve hot with a dollop of sour cream and some shredded cheese. Goes great with some warm crusty bread for dipping.

Enjoy 🙂