Super Easy Turkey Chili

Fall has me craving warm, simple meals.  I love something that I can pull together while Mary naps and then let simmer on the stove all day.  Soups are one of my favorite fall treats, especially on a chilly afternoon.

Last Sunday Mary and I got up nice and early and took a crisp run together with the jogging stroller.  Mary was going as candy corn the next day for Halloween and she kept trying to put her costume on.  So we popped her costume on her and she spent the day amusing everyone on our run and then later at the grocery store.

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I had just arrived back from NYC the night before and our fridge was bare.  So we took a quick swing through the store to load up.  I wasn’t sure what to do for dinner but as we moseyed around, I decided to wing it with a nice warm turkey chili.

In a means to make this chili both healthy and filling, I opted for a variety of beans.  High in fiber and protein, they are the perfect choice.  Next I opted for lean ground turkey over beef (mind you, I am still a fan of beef).

Everything came together in less than 20 minutes and then I covered it up and let it simmer all afternoon.  It was the perfect fall dinner and we had several days worth of delicious leftovers.

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I prefer to do a double recipe when I make soup so that I have plenty of leftovers for both the fridge and the freezer.  Nothing is better than not knowing what to make for dinner and pulling one of these out and warming it up on a busy night.

Ingredients:

2 pounds lean ground turkey

1 white onion (diced)

1 can red kidney beans

1 can light kidney beans

1 can black beans

1 can garbanzo beans

2 cans minced tomatoes

1 can tomato sauce

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon oregano

Directions:

In a large pot, begin browning your ground turkey (about 10 minutes).  It should be lean enough that you likely won’t need to drain it.  Add in the diced onion and simmer (about 5 minutes).  Add in spices and stir.  Drain all of the cans of beans and add to pot.  Add tomatoes and sauce.  Cover and turn to low.  Simmer until ready to eat.  I recommend at least 1 hour before serving.

If you are looking for a meatless option, this would be delicious with quinoa or rice too!

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How do you like your chili?

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