Happy Monday, everyone!
I hope you all had a great weekend and are feeling refreshed and ready to start this week! This weekend was everyone I wished for. It was overcast, chili, and the perfect excuse to lay low and get a ton of work done. I spent most of my weekend cooking some recipes for the blog, laying in bed planning a trip, catching up on writing, and multiple walks with the pups. I know that if it were hot and sunny, I would have never gotten anything done this weekend, so that’s why being optimistic about the gloomy days is a good thing. My stress levels start deflating when I get caught up on work. I always have to remind myself to stop procrastinating! Life is so much better when I just stay on top of things.
It’s cold here this morning (actually snowing in some parts of Charlotte), so this chili recipe is very fitting today. A couple of weeks ago, I made two chili recipes from Blue Apron. They were out of this world, and I ate them with my meal-prep salads all week long. I couldn’t get over how delicious it was. Of course, with the help of the recipe cards, I created a chili recipe inspired by the Blue Apron dish. I took out what I didn’t care for, added extra of what I loved, and doubled the batch to make it last, and enough to share with family.
Turkey & Carrot White Bean Chili
- 2 1/2 Cups Carrots Sliced (or sweet potatoes)
- 1 Large Yellow Onion Chopped
- 1 Large Zucchini Chopped
- 2 Lbs Ground Turkey (or your choice of meat/crumbles)
- 13 Oz White Kidney Beans (no salt added & drained)
- 12 Oz Crushed Tomatoes
- 6 Oz Peeled Tomatoes
- 3 Tbsp Avocado Oil (or olive)
- 6 Garlic Cloves Minced
- 5 Tbsps Chili Powder
- 5 Tbsps Cumin
- 1/2 Tsp Cayenne Pepper
- 1 Tsp Sea Salt
- 1/2 Tbsp Black Pepper (plus 1 tsp with meat)
- 1 Tbsp Paprika
- 1/2 Tbsp Crushed Red Pepper Flakes
- 1 Tsp Ground Mustard
- 1 Tsp Dried Oregano
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Honey
- Add ground turkey, minced garlic, 1 tsp of black pepper, and one tablespoon of avocado oil to a pan over high heat. Finely crumble up the meat while it cooks with a spatula.
- In a separate pan, saute the onions, carrots, and zucchini with one tablespoon of avocado oil.
- Once the vegetables and ground turkey are cooked, add them to a large pot with the rest of the ingredients.
- Cook on medium-high until it forms a light boil. Turn the heat to low, cover, and continue to cook for an additional 20-25 minutes. Stay near and continue to stir! When it's no longer liquidy, that means it's done!
- When the chili is done, give it a taste test to make sure the flavors are just right! Don't be afraid to add some extra salt, garlic, honey, or whatever you think it needs!
Luckily, my dad is the champion of chili. I called him up for his expertise because I needed to get this recipe right. See, I love Blue Apron, but you’re left to figure out the seasonings on your own. He filled me in on everything I was missing and turned this recipe into a masterpiece. And when I brought it to him to try, he added a splash more of cumin and then gave me his approval. It’s safe to say that this recipe is Chili Cook-Off Champion approved!
I had a lot of carrots to use up in the fridge, so I chose to cook with those instead of sweet potatoes. If you’d rather use sweet potatoes, go for it! The carrots were just as good as the sweet potatoes, and I could hardly tell the difference. The great thing about carrots is that they contain just about all the same nutrients as sweet potatoes with half the calories and carbs, so the chili is on the lighter side. That just means you can eat more of it 🙂
If you want to make this recipe vegan, just use vegetarian crumbles instead of ground turkey. I’ve used the vegetarian crumbles and you cannot tell the difference!
Once the chili cooled, I stored it in a giant glass container with a lid in the fridge. I also put half of the chili in a container to bring over for my parents. They are the honest critics 🙂
Questions for you!
- What is one unique ingredient you add to your chili?
- Do you eat chili all year round?
- Did you cook anything this weekend?