We are officially snowed in and have been relaxing by the light of the Christmas tree all weekend long. It has been the perfect sort of lazy weekend that I have a feeling we will get to enjoy more often now that the wintry weather has arrived. I must have known today was going to be the perfect day for a huge pot of chili...all the ingredients were just waiting to be loved together. I found this recipe from Cooking Light and adapted it a bit, adding some more vegetables, more beans and a little secret ingredient of my own. The original recipe calls for red wine but since I didn't want to waste any of the delightful bottles we have in stock here, I popped open a bottle of Shock Top which ended up giving it the perfect kick! All of the spices mingle so perfectly together that absolutely no salt is needed. Another win for this healthy recipe! I love to make this chili in the crock pot but this recipe is quick and simple and if made on the stove, would take a fraction of the time and be just as tasty! Snuggle up and make this during your next snow day.
Kicked Up Turkey Chili
recipe adapted from Cooking Light
1 tbsp. olive oil
1 1/2 lbs. ground lean turkey
2 cups chopped onion
1 chopped green bell pepper
1 tbsp. minced garlic
2 tsp. finely chopped jalapeno (to cut the heat, remove the seeds)
1 bottle beer
1 can tomato paste
1 tsp. oregano
1 tsp. red pepper
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. coriander
1/4 tsp. cinnamon
1 28 oz. can whole tomatoes, undrained
1 can dark kidney beans, rinsed and drained
1 can light kidney beans, rinsed and drained
1 can medium chili beans
Cook turkey meat on medium high until cooked through. Mix all above ingredients in a crock pot and stir together. Cook on high heat for 3 hours. Serve with shredded cheese and sour cream.
Hope everyone had a relaxing weekend and cheers to a happy week ahead!! Special thanks and lots of love to my sweet West Coast Lovie for her help with my new blog header and to sweet MOD for the inspiration to freshen things up a bit!