Easy Homemade Turkey Chili Recipe

Everyone needs a basic chili recipe and this one that features ground turkey, beans, and a blend of spices will knock your socks off!

Whenever we have a large crowd over for a party or game night, chili is always a good idea.  Everyone loves it and it is easy to make!

This recipe is a healthier version using ground turkey however, you may use ground beef as well.  Whatever meat you choose the end result will be spectacular.  With a combination of kidney and black beans, tomatoes, and spices this chili is bursting with flavor.  It's the chili we make the most because of the flavors.

All you need for this one pot dish is a dutch oven.  You can even choose to make this in a slow cooker if you like.  I've included notations on that method as well.

This dish is wonderful as a causal dinner.  All you have to do is set it up buffet style with the chili in the dutch oven, and lay out bowls of toppings.  People can serve themselves and make their chili personalized with the toppings.  Very easy...I just love that!

Toppings to serve with chili

• Fritos
• Tortilla Chips
• Cornbread
• Avocados
• Diced Onions
• Corn Salsa
• Grated cheese
• Sour cream
• Chopped green onions
• Sliced jalapeños

Easy Homemade Turkey Chili Recipe

serve 6

double recipe for a large crowd

1/2 yellow onion, small dice
1 Tbsp. canola oil
1 lb ground turkey
1 29 oz. can crushed tomatoes

1 14 oz. cans red kidney beans, rinsed and drained
1 14 oz. can black beans, rinsed and drained
1 1/2  Tbsp. cumin
2 Tbsp. chili powder
1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. salt
1 tsp. paprika

Instructions

In a 5- 6 qt dutch oven over medium high heat, add the oil.  Once hot add the onions and saute 5-7 minutes until translucent. Add the ground turkey and cook until browned, chopping the meat as it cooks for about 7 minutes.

Add the tomatoes, beans, and all the spices. Stir thoroughly.  Turn up the heat to high and bring it to a boil.  Reduce heat to medium low and simmer for 1 hour, stirring occasionally.

Serve with your favorite toppings.  

Slow Cooker Instructions: Cook onions and brown ground turkey in a skillet then add to the slow cooker.  Add all the other ingredients, and cook for 6-8 hours on low, or 3-4 hours on high.

Breakfast or Brunch: Orange Eggnog Waffles

Tender on the inside and crispy on the outside.  These waffles are laced with citrus and eggnog.  One bite and your taste buds will explode!

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There is something about waffles that screams "lazy" Sunday mornings.

Today is all about the perfect waffle for a Sunday brunch of lazy Sunday breakfast.  I have found a wonderful flavor profile for you and these are sure to become your favorite waffles because of it!

ORANGE EGGNOG WAFFLES

These waffles would be great when you have that leftover eggnog from the holidays.  However, I happened to see that my store is still selling eggnog in February, so I grabbed a carton specifically to use in recipes.

Decadent creamy eggnog gets brightened up with the flavor of bright orange citrus.  It's the perfect combination and gives this waffle a little something extra that makes you say "Wow!".  These waffles are tender and fluffy on the inside and crispy on the outside!

Grab some eggnog today and serve these at your next brunch.  They are perfect with warmed syrup, fruit, or just a sprinkling of powdered sugar.  I made our batch into small baby waffles served along our other menu items for a brunch with friends.  They came out super cute, and really tasty.  The perfect treat on a Sunday morning!

Enjoy!





Orange Eggnog Waffles


2 eggs
2 cups flour
1 3/4 cups eggnog
1/2 cup canola oil
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
zest of one orange

Preheat waffle iron.

In a large bowl, whisk eggs until fluffy. Add flour, eggnog, vegetable oil, sugar, baking powder, salt and orange zest.  Stir just until moistened.

Spray the heated waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown.

Remove from waffle iron and keep warm.  Continue making waffles until batter is gone.  Serve with warm syrup, powdered sugar, fruit and whipped cream, or a dollop of yogurt.

Tip:  Flash freeze any leftovers, then store in a freezer bag up to 3 months.  To reheat, place frozen waffle in the toaster. Toast until thawed and heated through.

Orzo with Sweet Potato and Ginger

Adding vegetables to your diet is a great way to keep healthy, and this meatless dish will win you over with it's bold satisfying flavors!

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I have the perfect "Meatless Monday" dish for you.  It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish.  It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist!

I just love orzo.  Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta.  I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up.  The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.

ORZO WITH SWEET POTATO AND GINGER

Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo  — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.

We build the flavor in the skillet in stages and what is left is a treasure to behold!

This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.

Enjoy!





Orzo with Sweet Potato and Ginger


Serves

4 as a main dish, 6 as a side dish

8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper

Italian flat leaf parsley, chopped

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.

Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.

Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.

Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.

adapted from: the kitchn

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