Fall began a few weeks ago, but the weather in the Northeast has been very unexpected. It has fluctuated from hot to cold and back to hot again for the past few weeks, flaring up my migraines, and making me want to scream from the rooftops that I just wanted to wear a sweater. Today, I wore a sweater AND a light jacket and rejoiced in feeling cold as the Fall finally felt like Fall!
The cold weather immediately makes me think of comfort foods and warming foods. One of my favorite weeknight go-to meals in the cooler months is a quick turkey chili. My fiancé and is obsessed with chili. When I met him, I had never eaten it and I thought his jaw was going to fall off in the jaw-drop when I shared this information with him. Luckily, he has a wonderful mother who cooks foods he loves when we come over. Soon, I had eaten chili and loved it too.
Tonight, I made my favorite quick turkey chili for us for dinner. My fiancé loves chili nights, especially covering Tostitos and covered in cheese (real cheese). I love it also covered in Tostitos, but usually without faux-cheese. This chili definitely helps warm you up, fill your belly, and is packed with protein!
I hope you enjoy!
30-minute Turkey Chili
Cook Time: 30 minutes
Servings: approximately 6-8
- 1 lb ground turkey
- 1 small yellow onion, chopped
- 4-5 cloves of garlic, chopped
- 2-3 tbsp olive oil
- 1 tsp paprika
- 1/4-1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 cans of kidney beans
- 1 can of pinto beans
- 1 can of diced fire-roasted tomatoes with green chilis (regular diced tomatoes works too!)
- salt & black pepper to taste
- Coat the bottom of a deep pan or pot with 2-3 tbsp of olive oil. Heat over medium heat.
- When the oil is hot, add chopped garlic and onion to the pan. Lightly season garlic and onions with salt and black pepper. Stir frequently. Sauté until the onions begin to turn clear, about 3-4 minutes.
- Add ground turkey, paprika, cayenne pepper, garlic powder, and more salt and pepper. Stir frequently and break up turkey meat in the pot. Allow to cook for about 5 minutes.
- Add kidney and pinto beans to the pot, stir, and allow to cook for about 3 more minutes.
- Add fire-roasted tomatoes with green chilis to the pot. If you can’t find them, use regular diced tomatoes. After adding, stir. Allow to simmer for another 10-15 minutes, stirring occasionally.
- Remove from heat and serve with corn chips and your favorite non-dairy cheese (or real cheese if you’re into it).