Monday, September 6, 2010

Turkey and Two Bean Chili

It's that time again folks: FOOTBALL SEASON HAS BEGUN!!

At Duke University, however, football season is less about the football and more about the crazy costumed, out of control boozefest beforehand known as Tailgate (with a capital T).

Of course, I am now too old for such childish things (until Homecoming Weekend! Wooo COLLEGE!!!) Instead, it's fun to just have some friends over for some great food, a couple of beers, and a good ole football game to watch on TV. Football and food go hand in hand!

My Turkey and Two Bean Chili is unbelievably hearty, delicious, and easy to make. It's the perfect low maintenance main dish for a sports event or potluck, or just for a cozy night in by yourself. Enjoy!

  • 1 package lean ground turkey. Usually about 1.3 lbs. You are welcome to use ground beef if you'd like, but the turkey has 1/3 of the calories and is way less greasy.
  • 1 onion
  • 2 tbsp. minced garlic
  • 1 can black beans, drained and rinsed. Get rid of all the salty gloop that comes in the can.
  • 1 can kidney beans, drained and rinsed. More beans! The magical fruit!
  • 1 cup frozen corn kernels. No need to thaw.
  • 2 cups tomato sauce. I honestly have no idea how much I put in. Just eyeball it based on how thick you like your chili.
  • 1 packet chili seasoning. This is the lazy, poor man's way to make chili. But seriously, the flavors are excellent and it makes your life way easier. I buy the mild kind cause I am a pansy.
  • Sour cream, cheese, green onion, etc. Pick the toppings of your choice!
Considering how hearty this chili is, it's surprisingly healthy for you. Like I said, you can substitute beef, but I have never missed it in this flavor-packed recipe. FYI, this makes quite a bit of chili, but it freezes great.

I make this in the slow cooker cause the flavors simmer and bump and grind all day, but you can also just make it in a pot if you want. Remember kids: pot is always an option. :-/


Chop up your onion. (Don't all my recipes seem to start this way?)

Heat a bit of oil in a skillet over medium high and add your onion. Let it sweat for a couple minutes (grrr! football! manly! sweat!) to become soft and translucent.

Add your garlic and ground turkey to the skillet. Stir to mix the garlic and onion into the meat and break it up into small crumbles as it cooks.

Once the turkey is browned and there is no pink left (takes about 5-7 mins. or so), spoon it into your slow cooker. Add your drained, rinsed cans of beans and toss to combine.

Now mix in your frozen corn kernels, tomato sauce, and seasoning packet. You can adjust how much sauce you want in your chili...some like it chunkier than others (that's what she said?)

Cover the slow cooker and let it cook on low for 6-8 hours. Since the meat is already cooked all the way through, you can do it for less time than this if you need to have dinner ready sooner. It's up to you!

Your house will fill with the smell of meat and football (in a good way.) Spoon the chili into a bowl, add your favorite toppings, and dig in!

No comments:

Post a Comment