You know those weeks where you just can’t seem to catch up? A busy morning with the kids turns into a busy work day, turns into a busy night filled with extracurriculars… and then you do it all again the next day! Que Chili – something that can be prepped in the morning and kept warm in the crock pot all day, or, prepped quickly in the evening. What’s nice about Chili is that there are no rules. You can add what you like, or, what you have on hand. Pair it with some delicious toppings, a loaf of fresh bread, or a side salad and you’ve got a hearty meal. Freeze leftovers in portions for a quick grab-n-go lunch or dinner later on.
Ingredients
Here’s what we added into our Chili;
- 2 x Pkg Hayter’s Farm Ground Turkey, Browned
- 1 x Onion, Diced
- 1 x Jalapeño, Seeded and Finely Diced
- Garlic, Minced (Measure with your heart – I used 5 or 6 cloves)
- 1 x Green Bell Pepper, Diced
- 1 x Cup of Fresh Mushrooms, Chopped
- 1 x Can of Corn
- 1 x Can Crushed Tomatoes
- 1 x Can of Diced Tomatoes
- 1 x Can Beans of Choice (We use Kidney), Drained and Rinsed
- 1.5 Cups of Broth of Choice
- 1.5 Cups of Beer, preferably a Stout with a Chocolate or Coffee Profile to deepen the flavours
- 1 Tbsp Tomato Paste
- 1 Tsp Cumin
- 2.5 Tsp Chili Powder
- 1 Tbsp Brown Sugar (Optional)
- Salt and Pepper to Taste
Method of Preparation
- Brown your ground turkey with the chili powder, the onion, the jalapeno and the garlic in a large pot. Note: You will be adding the rest of the ingredients to this pot!
- Add the remaining ingredients and bring to a boil. Once boiling, simmer uncovered for 45 mins, or until thickened. If you don’t have time to simmer your Chili, you could make a flour and cornstarch slurry and add it in to thicken it within minutes.
- Serve with toppings such as lime, sour cream, green onions, cheese, taco chips, etc.