Ahhhh SOUP SEASON ? ? ? I could very easily eat soup every day for the rest of my life. Or, well, at least every day until it starts getting hot again. Unfortunately, Brig’s not a soup kind of guy, so I don’t make it super often, but I do love making a batch just for myself to eat throughout the week for lunch!
Exhibit A: this easy one-pot turkey chili. Yeesssss.
Chili is one of my favorite meals because it’s SO (so so so) easy, filling, cheap (#ballinonabudget) & nutritious. And, like all recipes that I really really love, super customizable.
There are some basic guidelines I like to stick to whenever making chili, which I’ve listed below! As a general “rule,” I like to buy organic, grass-fed, sustainably-sourced meats whenever possible, and stick to organic canned goods. Obviously that won’t have any major effect on the flavor or general outcome of this chili, but it’s something that’s nutritionally & ethically important to me. So! Anyway. There’s that.
Inside a pot of chili goes:
- 1 lb of some kind of meat, – beef, turkey, or chicken! Whatever I have on hand. If I’m doing a meatless chili, I’ll typically just add more beans, plus some quinoa or lentils.
- 2 cans of some kind of bean – anything from black to kidney to navy to chickpea work great!
- 1 big can (28 oz) of diced tomatoes + 1 small can (15 oz) tomato sauce – for, you know, the tomatoey base.
- 1 can of corn – truth be told, I don’t actually like corn, but I do like it in my chili. Texture! And color. Rainbow chili is important, people.
- 1 mediumish onion & tons of garlic, for flavaaa ?
- some sort of stock, like chicken, vegetable, or beef – for thinning out the soup, ’cause it’s way more flavorful than water!
- spices! my go-tos are chili powder & cumin. And salt & pepper. Keepin’ it reaaaal simple.
My turkey chili is nothing fancy or beautiful, but it sure makes for one heck of an awesome, easy meal – which is why I knew I needed to share it with you guys! Real food for real life, people. Important stuff.
Note: this chili keeps great in the fridge for up to a week and freezes BEAUTIFULLY. If you’re going the freezer route, let the chili cool to room temperature, then scoop into a freezer-safe gallon-sized bag. Lay it flat in the freezer to freeze. Whenever you’re ready to eat it, simply place it in the fridge to thaw, and reheat on the stove!
- 1 lb fresh ground turkey
- 1 T olive oil
- 1 medium onion, diced
- 1-2 T fresh minced garlic
- 2 t ground cumin
- 2 t chili powder
- 1 T olive oil
- 1 28-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 1 c chicken stock
- 1 can corn, drained & rinsed
- 2 cans black beans, drained & rinsed
- salt and pepper, to taste
- Topping suggestions: tortilla chips, cheese, sour cream
- In a large pot on medium high heat, add olive oil and ground turkey, and a good sprinkle of salt and pepper. Cook until no longer pink. Scoop out the turkey and place in another bowl and let it hang out for just a second.
- In the same pot on medium heat, add olive oil, diced onion, garlic, cumin, and chili powder. Saute for about 5 minutes, when the onion starts to soften and the garlic is fragrant. Add the tomatoes, tomato sauce, chicken stock, corn, beans, and ground turkey. Bring to a boil and let simmer on the stove for 30 minutes. Salt and pepper to taste. Serve!