Two Bean Turkey Chili

My pictures sure could use some dSlr help. If you want to see a more appetizing photo, click the link below for the original recipe. That picture is what got my attention. Plus I was needing a new crock pot recipe as all of mine have been done over and over again. Even though I had to cook 2 pounds of ground turkey at 6:30 in the morning before leaving for work (GAG!), it was worth the wait at the end of the day. I thought the chili would be dry or bland but it was nothing of the sort. It was actually very delicious and we ate the rest for leftovers. I would probably use a little less juices next time (maybe drain some of the cans) and cut the recipe down. We had 5 servings and I ended up throwing a good portion down the drain afterwards. It just makes way too much, even for leftovers, with only two people in this house. I've reflected a few of the changes below. I also had to rename it since next time I will only use two types of beans. ;)

Two Bean Turkey Chili

Adapted from: Smells Like Home, originally Gina's WW Recipes

Yields: 8-10 servings

1 ½ lb ground turkey

½ small onion, chopped
1 can diced tomatoes (28 oz)
1 can tomato sauce (16 oz)
1 can chopped chilies, drained (4.5 oz)
1 can chickpeas, drained (15 oz)
1 can black beans, drained (15 oz)
2-4 tbsp chili powder, depending on preference
½ tsp ground cumin
½ tsp ground coriander
¼ tsp garlic powder
½ tsp Kosher salt
¼ tsp freshly ground black pepper

In a skillet on medium heat, cook the ground turkey until cooked thoroughly. Drain and place in the crockpot with all other ingredients. Mix well and cook in crock pot on medium to low for 6-8 hours.

Taco Soup

If you are as sick of this snow as I am, you will love this recipe. It will give you plenty of time to snuggle up on the couch after eating it with very few dishes to do afterwards. My kind of recipe. I have an all-crock pot recipe book that I absolutely love and it was so inexpensive but it has produced some tasty results over these months that I have had it. This was one of them. Especially in the winter I love dinners that I don't have to slave over the stove for hours making. At least if I end up not liking a crock pot recipe, we still have time to order some take-out. ;) This week's theme seems to be thick, hearty soups for winter. Old man winter .. I love you, but can only stand you for a certain period of time. Your departure is long overdue. If you like Mexican (as we do in this household) and easy recipes, then you must try this!

Taco Soup

Adapted from: Easy Slow Cooker Cookbook

1-1.5 lb ground beef

1 packet taco seasoning (1 oz)

2 cans mexi-stewed tomatoes (28 oz)

1 can chili beans, with liquid

1 can whole kernel corn, frozen (I just used a leftover can from beans and measure the corn in that)

For topping:

crushed tortilla chips

shredded cheddar cheese

sour cream

In a medium skillet, brown the ground beef on medium-high heat until no longer pink. Drain and add to crock pot. Add seasoning, tomatoes, beans, corn and 1 can of water. Mix well. Cover and cook on low 4 hours or high 1-2 hours. I put this in at lunch time and came out perfectly for dinner.

Serve over crushed tortilla chips and sprinkle cheddar cheese and sour cream if desired on top.

White and Green Chili

This chili was a very warm and refreshing difference from our usual chili. I have tried pumpkin chili but it's really not fall anymore so it just seemed that this was more winter-friendly. Since most of the country is getting snow dumped on them and we are no exception here in Indiana, I thought this was a perfect, easy week night dinner to warm any family up! And did I mention it came from my big recipe book for THIRTY MINUTE MEALS? How's that for quick and easy!? My menu this week is mainly just that: crock pot and quick meals. I'm a little worn out from moving and unpacking. I'm not wonder woman. I can't do everything.

Although at times I wish I could.

White and Green Chili

Adapted from: Biggest Book of 30-Minute Meals (Better Homes and Gardens)

1 lb ground beef

1 small onion, chopped

1 can navy beans, rinsed and drained

1 jar salsa (16 oz)

1 can chicken broth (14 oz)

1.5 tsp ground cumin

2 tbsp fresh chopped cilantro

sour cream, for topping

In large skillet, brown ground beef and onions. Once onions are soft and ground beef is cooked through drain off fat and return to pan. Add beans, salsa, chicken broth and cumin. Mix well and bring to a boil. Reduce heat and simmer 15 minutes stirring occasionally. Mix in tbsp cilantro before serving and sprinkle any additional desired on top with sour cream.

Perfect Chili

This is somewhat of a guest blog entry. This is actually my husband's recipe! Of course, after meeting me he has perfected his previously soupy "chili" recipe though. I like mine really thick and he doesn't so of course as good couples always do, they compromise and this was what we came up with.

It is a little spicy, but not too overwhelming. It has spaghetti noodles although I prefer macaroni (you can choose whatever you prefer). The tomato taste is there but not too much. I love this chili!!! Top it with sour cream and cheese and you have yourself a delicious dinner. Also I usually eat it with crackers instead of a spoon. YUM!

Perfect Chili

Kelly's Kitch original (c/o Mr. Kelly's Kitch)

1 lb ground beef

1 packet chili powder

1/2 box spaghetti noodles (6 oz)

1 can diced, chili-ready tomatoes (14oz)

1 can mild chili beans (14oz)

2 tbsp hot sauce (your choice, we use Franks or Spirulina)

1 can tomato paste (4 oz)

Brown the ground beef in a skillet on medium heat. Meanwhile, boil the noodles on the stove. When the noodles are al dente, pour out most of the water (making sure there is just about 1 cm of water above the level of the noodles). Then add in chili poweder, tomatoes, beans, hot sauce, tomato paste and drained ground beef. Stir to mix well and reduce heat to low. Simmer for 10-20 minutes while covered and serve immediately.

Top with optional sour cream and cheese but it is good as-is too.

Apple Pumpkin Chili

Winter. The time for big sweaters, monstrous boots and chili. To me, the most notorious winter dinner is chili. I have been eating my husband's same old chili recipe for years now and although I love him, his chili could use some work. He does the traditional meat, tomatoes, beans, spaghetti, etc. I wanted something different and came across TPOX's blog (a personal favorite of mine) and her Apple Pumpkin Chili looked just amazing!

I made do with what I had and used some of my personal favorites in place of what was on her recipe. I also forgot about the bacon. I think the chili I made was missing something flavorful and the bacon definitely would have added to it so I think next try I will most certainly add it in there.

My husband didn't like the chili. He ate one bowl and said he won't eat any more or the leftovers, which is rare for him. I was so afraid to try it when I got home later this evening, but it smelled so good I didn't care what he thought so I tried it. I really loved it and I think it just all depends on what you like and your acquired taste. I don't like anything pumpkin AT ALL and the pumpkin in this is very subtle and not overbearing. I also couldn't really taste the apple until after eating the chili so I might add another apple next time too.

Edit: After eating a few bowls, I can now say that I will not use coriander for this recipe.. or any other for that matter. What a horrible spice. Blegh! It was too crunchy, especially for chili.

Apple Pumpkin Chili

1 pound ground turkey or chicken
2 cans white beans (Navy & Northern are my personal choices)
1.5 ounces shiitake mushrooms, stems removed, chopped
1 medium shallot, diced
1 granny smith apple, diced
1/2 of a 14oz can of pumpkin puree (1 cup)
2.5 cups chicken broth
1 tbsp dry sage
2 tsp coriander
2 tsp chili powder
1 tsp thyme
(optional) equal parts cornstarch & chicken broth for thickening
grated cheese (gouda is quite popular but I used what I had, cheddar & mozzarella)

Combine all ingredients except cheese and thickener in a crockpot, stirring well. Cook on high 4 hours or medium 6 hours. If consistency is not as thick as you would like, add the thickener as needed for a few minutes on high. Top chili with cheese and serve warm.