When temperatures drop in the Midwest, the chili comes out to play. It’s on menus everywhere. Some restaurants offer it as a seasonal staple. Sometimes, it appears weekly as the soup of the day. The fumes swirl around the room until I’m almost ready to order a beefy bowl … almost.
But, beef eater, I am not. So, I order a red-meat alternative and try to convince myself that I’m satisfied.
My ultimate fix is easy, though. I get some ground turkey, chicken or meatless crumbles and prepare the best chili ever in the comfort of my home.
My chili recipe is simple because I’m all about easy in the kitchen. Beans, tomatoes and ground turkey are the heart of my mix. Onions, garlic, chili powder and cumin are the notes that make it sing. Cilantro is a staple, too. A staple singer.
To make a week’s worth of chili-for-one, I use:
- 1 lb. ground turkey (not pictured)
- 1 can crushed tomatoes
- 1 sweet onion
- 1 can organic black beans
- 5 cloves garlic
- 1/2 bunch fresh cilantro (not available for the batch described in this post)
- Plus, olive oil, cumin, chili powder and sea salt.
I chop the garlic and saute it in a little olive oil, then I brown the ground turkey in the skillet with the garlic.
Meanwhile, the other ingredients are simmering on the next eye, waiting for meaty company.
Put it all together, heat for a little while longer, if you can wait. Then dish into a bowl and eat as is, or top with cheese, raw onion or cilantro. I also like to add a little vinegar (white, red wine, balsamic or malt) for extra zing.
Merci beaucoup, Trader Joe’s!
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