Brrrrr, winter. Chili is all I want during this time of year with cold commutes, snowy/icy days, the Super Bowl, etc. It’s the best meal when you need to feed a lot of people — or when you only want to feed a few, while looking ahead to days of set lunches.
My youth group girls are the best. I’ve probably made this recipe for them three times over the past year and they still enjoy it! Next year, they’ll be off at college and I’ll just cry into my chili alone on Sundays…
I must admit, I used to not be a fan of chili. I think what changed it for me is all the TOPPINGS that you can add! Go crazy with your Mexican additions — fresh avocado is simply the best! Another thing that makes this chili so good is this South African Smoke Seasoning Blend from Trader Joe’s. My mom recommended the spice to me forever ago, so I bought it, but then it sat on the shelf for awhile while I pondered a good use for it. It’s perfect for chili! I also use it in slow cooker barbacoa.
- 1 pound ground turkey
- half 10 oz bag frozen spinach, defrosted
- 1 15.5 oz can black beans, drained
- 1 15.5 oz can pinto beans, drained
- 1 chopped orange or red bell pepper
- 1 cup chopped onions
- a few cloves minced garlic
- lots of parsley, cayenne pepper, salt, & pepper
- african pepper spice to taste
- 28 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 1 jalapeño, minced (optional)
- homemade guacamole
- plain greek yogurt
- shredded cheddar cheese
- tortilla chips
- Cook ground turkey over the stove and drain.
- Mix in all ingredients from spinach to diced tomatoes.
- Slowly heat and taste for the perfect levels of spices.
- Transfer to slow cooker and heat all ingredients on "low" for at least 1½ hours.
- Serve with guacamole, plain Greek yogurt (instead of sour cream),
- shredded cheddar cheese, and tortilla chips.