I can't believe it. Almost 6 and half weeks since our son was born and last night was the FIRST time I got the chance to COOK. For the past 6 weeks it's been a combination of my mom and friends generously dropping off food, take out and my husband whipping up quick meals when he can.
Since I didn't have a lot of time I wanted to start off with one of my favorite, simple and hearty dishes - Turkey chili. It tastes great, it's filling, easy to make and it stores well. The recipe below was adapted from the Ambitious Kitchen and I made some minor adjustments.
- 2 - 3 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 small peppers, red, yellow, chopped (or just use 1 medium red)
- 1 pound extra lean ground turkey
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- Dash of cracked pepper
- 1 (28-ounce) can diced tomatoes
- 1 1/4 cups chicken broth (low sodium)
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheddar cheese, avocado, cilantro, sour cream and a side of toasted bread. (If you are daring and need more heat, had sliced chili peppers).
- Place oil in a large pot and place over medium-high heat. Add in onion, garlic and red pepper and saute for about 5 minutes, stirring frequently.
- Next, add in ground turkey and break up the meat; cooking until no longer pink.
- Next, add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next, add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce with the lid on, heat and simmer for 30-45 minutes or until chili thickens and flavors come together.
- Taste and adjust seasonings and salt as necessary and top with your garnishes.
- Makes 6 servings