Hi there! I don’t know where everyone else is in the world, but I am in Wisconsin and if you live anywhere in the northern states, you know how weird the weather is being lately. Usually at this time of year, it is cold. Like, really really cold. I don’t like the cold. I can deal with the snow, but not the cold. It makes me want to curl up and hibernated under my covers at the end of my bed for months. Im a frost chicken. I don’t know what that means, but my mom always says it and for some reason it sounds about right. We are frost chickens and we don’t like the cold.
Anyway, for whatever reason, these past few weeks have been wet, warm, and dreary. Sounds awful, but the warmer temperatures make up for it. Most of the snow is melted, and I can actually go outside without my bones aching. Thank the Lord! I was starting to become depressed with the lack of fresh air I was getting. I was even able to bring Aiden and my niece, Kaia, who is a few months older than Aiden, on a walk today. A really long walk. The kind of walk that makes you evaluate where you are in life and reset. And boy did I need it. I was so energized afterwards that I went to the gym and sweat more than I have in a really long tim. I can’t even imagine how many toxins were released from my body. It felt amazing.
Despite the warm (when I say warm, I mean like 40º) weather, by sun down it gets pretty chilly. Making me want chili. So, AJ made chili. And it was the best chili ever. Maybe it was because I was hungry, or maybe it was because I was chilly and the chili warmed me up (getting confused by all the chilliness, yet?) But I doubt it. He made so much chili that I’ve been eating it for lunch and dinner and occasionally for breakfast for three days now. I had him write down the ingredients the same night be made it so I could share it with you all. And by golly, it’s healthy! Unless you eat it like AJ with a huge (and I mean, huge!) pile of cheese on top.
Turkey ChiliPrint Recipe
- 3 lbs turkey
- 4 Tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 C parsley, chopped fine
- 2 jalapeño peppers, finely chopped
- 1/4 tsp cayenne pepper
- 3 Tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black ground pepper
- 1 (28 oz) can diced tomatoes
- 4 (8 oz) cans tomato sauce
- 2 (16 oz) cans of beans (I used kidney and pinto), drained and rinsed (emit if paleo)
- 1 C water
- Optional toppings: sour cream, shredded cheese, green onions, jalapeños, avocados, etc
Over medium heat, cook ground turkey in a large skillet or saucepan until no longer pink. Remove from heat.
In a separate pan, heat the olive oil over medium heat and throw in the onion, bell pepper, garlic, parsley and jalapeños. Cook for 7 minutes, or until onions are slightly translucent. Remove from heat.
Add in the cayenne pepper, chili powder, cumin, oregano, salt, and pepper.
Add the meat and vegetable/spice mixture to the slow cooker. Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans and water. Mix to combine.
Cook on low for 6-8 hours. Serve warm and garnish with optional toppings of choice.