Three Bean Turkey Chili

Weeknight Turkey Chili-6

I’m a “stand up” chili kind of girl.

I like my chili thick and chunky, so that a fork or spoon stuck in the center would stand upright.

Yeah, Dennison’s was my go-to chili as a kid, so it’s no surprise that I make my homemade chili in a similar fashion.

Three Bean Turkey Chili

Chili can be made with many types of beans.

Pinto beans, kidney beans, black beans, white beans, even garbanzo beans!

Why pick one, when you can have THREE??

Kidney beans are my typical chili staple. I love their large size & creamy texture.

But hey, the more the merrier, right? So for this recipe, I did 1/2 kidney beans, 1/4 black beans, and 1/4 cannellini beans.

I also really prefer my chili with turkey, instead of beef. It has a little bit of a lighter taste, and remains in larger pieces, giving the chili a meatier texture.

I present to you, the ultimate three bean turkey chili.

 Three Bean Turkey Chili

For real though, this chili takes almost no work.

It’s ready in under 45 min from start to finish.

Simply saute an onion, then brown the turkey & spices, add all the canned beans and tomato products, and simmer for just 5 minutes, and you’re done!

And you can’t forget about the toppings.

Extra sharp cheddar cheese, sour cream, cilantro, red or green onion, and a little hot sauce are my faves.

Add a homemade cornbread muffin on the side, and you’re good to go.

Oh, and this recipe makes a HUGE pot fun of chili, so you can freeze the leftovers for a busy weeknight later this month 🙂

Three Bean Turkey Chili

Three Bean Turkey Chili
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 8
Ingredients
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 6 cloves garlic, minced
  • 2 lbs lean ground turkey
  • 3 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 15oz cans kidney beans, rinsed and drained
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can cannellini beans, rinsed and drained
  • 1 15oz cans fire roasted diced tomatoes
  • 2 15oz cans tomato sauce
  • 1 tablespoon tomato paste
Topping Options:
  • sour cream
  • shredded cheddar cheese
  • minced cilantro
  • minced green onion or red onion
  • hot sauce, like Tapatio
Instructions
  1. In a large enameled dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, and sauté for about 10 minutes, until softened and just lightly golden.

  2. Next, add the garlic, turkey, cumin, coriander, paprika, chili powder, salt, and pepper to the dutch oven. Sauté, breaking up the turkey with a spatula, until the turkey is no longer pink, about 8 minutes. 

  3. Add add three cans of beans, the diced tomatoes, tomato sauce, and tomato paste to the dutch oven. Bring to a simmer, and let cook for about 5 minutes or until heated through.

  4. Spoon the chili into bowls & sprinkle with your desired toppings. Serve with cornbread on the side.

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Creamy Kale and Potato Soup

Creamy Kale and Potato Soup-7

This week’s Imperfect Produce delivery (which I’m obsessed with, by the way) included some lovely curly kale, creamy yellow potatoes, and small yellow onions.

Duh, the first thing that popped into my mind was creamy kale and potato soup!

Creamy Kale and Potato Soup-10

I mean, you can’t really go wrong with tender green kale, creamy potatoes, Italian sausage, and crumbly bacon bits.

This soup is awesome because it uses relatively simple ingredients and doesn’t require a lot of effort.

But it feeds a crowd & everyone loves it.

All you have to do is chop up some bacon, onion, garlic, and kale, and the rest is simply cooking everything in one pot.

Easy peasy.

Creamy Kale and Potato Soup-12

I totally recommend serving this with some Herbed Garlic Bread on the side for soaking up that luscious broth.

Creamy Kale & Potato Soup
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 6
Ingredients
  • 4 slices bacon, diced
  • 19 oz uncooked mild or spicy Italian sausage links, casings removed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 3 heaping cups diced yellow potatoes (unpeeled)
  • 6 cups chicken stock
  • 3 cups (very tightly packed) roughly chopped curly kale leaves (stems removed)
  • 1.5 cups half and half
Instructions
  1. Add the diced bacon to a large enameled cast iron dutch oven. Cook over medium-high heat until nice and crispy, about 5 minutes. Remove the bacon from the pan with a slotted spoon and let cool on a paper-towel lined plate.

  2. Next, add the uncooked Italian sausage to the dutch oven. Use a spatula to break up the meat, and let it cook until well browned and broken up into small pieces, about 10 minutes. Use a slotted spoon to remove the sausage to a bowl, and set aside for later.

  3. Add the diced onion to the dutch oven, and let cook in the bacon/sausage fat until softened and just lightly golden, about 8 minutes. 

  4. Add the garlic, salt, pepper, and oregano to the dutch oven and let cook for a minute or so until fragrant. 

  5. Add the potatoes to the dutch oven and toss to combine with the onions and spices. Pour the chicken broth into the pot, increase the heat to high, and bring to a boil. Reduce the heat to a simmer & let cook for about 15 minutes, until the potatoes are tender. 

  6. Once the potatoes are tender, stir the kale into the soup along with the reserved sausage. Let cook for just a few minutes, until the kale is tender. 

  7. Add the half and half to the pot and bring to a simmer.

  8. Turn off the heat and ladle the soup into serving bowls. Sprinkle with the crispy bacon bits and season each bowl with a sprinkle of salt & freshly ground black pepper. Enjoy!

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Moroccan Roasted Chicken and Vegetables

Moroccan Roasted Chicken and Vegetables

Can you tell I’m a huge fan of roasted chickens?

I’ve got this recipe, and this recipe, and this recipe to show for it 😛

And here we are again, with another delicious spin, this time with lots of veggies packed in.

Moroccan Roasted Chicken and Vegetables-3

Now, I’m sort of conflicted about whether or not to roast a chicken straight in the pan with the veggies.

On the one hand, it keeps the chicken tender and moist since it’s nestled amongst the produce…. but then it doesn’t get that lip-smacking ultra crispy skin around the outside.

But on the other hand, all the succulent juices seep out of the chicken and baste the vegetables, giving them way more flavor than normal.

After a bit of testing, I’ve come up with a pretty great solution.

Let the bird cook by itself for a little bit, on high heat, to develop a nice crispy skin.

THEN add the veggies, turn down the heat a bit, and let the chicken and vegetables finish cooking together.

This method = nice crispy skin on the top of the bird, but really tender, fall off the bone meat on the legs and thighs, along with tender and flavorful veggies.

Moroccan Roasted Chicken and Vegetables-4

As you might be aware, one of my goals for 2017 is to make an effort to serve my food sensitivity clients with my blog posts.

So, this Moroccan Roasted Chicken recipe is 100% LEAP-friendly.

It’s got chicken, leap-tested spices (paprika, cumin, cayenne, cinnamon, and black pepper), lemon, and leap-tested veggies (onion, cauliflower, and sweet potato). Add a little salt & your choice of cooking oil or fat, and you’re good to go.

And don’t worry if you have to omit the black pepper. You won’t even miss it with all the spice going on in this dish.

My goal is to show that even meals that are prepared with relatively simple ingredients can be mouth watering and taste like a treat. There’s no need to suffer through bland food while in the midst of an elimination diet!

So, stay tuned for more creative LEAP-friendly recipes in the future.

Cheers!

Moroccan Roasted Chicken and Vegetables-6

Moroccan Roasted Chicken and Vegetables
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 
Servings: 4
Ingredients
  • 1 5-6 pound whole chicken (preferably pasture raised)
  • Kosher salt for seasoning
  • Ground black pepper for seasoning
  • 2.5 tablespoons sweet paprika
  • 1/2 tablespoon ground cumin
  • 1/8 teaspoon cayenne pepper (optional)
  • 3/4 teaspoon ground cinnamon
  • Zest of 1 lemon, the rest of the lemon cut into quarters
  • 5 tablespoons olive oil (or other approved oil)
  • 1 pound sweet potatoes, peeled and cut into 1 1/2 inch pieces
  • 1 head cauliflower, cut into 1 inch florets
  • 1 extra large red onion, peeled, halved, and each half cut into fourths, lengthwise
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. 

  2. Grease the interior bottom and sides of a large 4.5 quart baking dish (usually a Pyrex or glazed ceramic dish) with olive oil or another approved cooking fat.

  3. While the oven preheats, remove the chicken from its packaging, remove the giblets from the interior cavity and save for another use or discard. Pat the chicken dry with paper towels, then place it breast-up in the greased baking dish.

  4. Carefully slide your fingers underneath the skin on the breasts (starting from the bottom near the cavity), creating a pocket between the skin and actual chicken breast flesh. Wash your hands well with hot water and soap before moving on to the next step.

  5. Next, sprinkle the outside of the chicken well with kosher salt (about 1 tablespoon total) and ground black pepper. 

  6. In a small bowl, stir together the paprika, cumin, cayenne, and lemon zest. Spoon out 1 tablespoon of the spice rub mixture for the vegetables and set aside. 

  7. Add two tablespoons of olive oil to the main spice rub mixture (NOT the 1 tablespoon you reserved) to create a paste, and rub it all over the chicken. Start with the pockets between the skin and chicken breasts, and then rub the rest over the entire outside of the chicken. If you have any left, you can rub it inside the chicken cavity too. 

  8. Finally, stuff the lemon quarters inside the chicken cavity, and place the whole baking dish in the oven to roast, uncovered, for 30 minutes. 

  9. While the chicken roasts, place the chopped sweet potatoes, cauliflower, and onion in a large bowl. Drizzle with 3 tablespoons of olive oil, and sprinkle generously with kosher salt and pepper. Add the reserved spice mixture to the vegetables, and toss until evenly coated.

  10. When the chicken has roasted for 30 minutes, remove the baking dish from the oven and place on a stove-top or heat-proof surface. Carefully spoon the vegetables into the pan, surrounding the chicken entirely. Be careful not to accidentally touch the hot baking dish!

  11. When the vegetables are evenly nestled around the chicken, place the whole baking dish back in the oven, reduce the heat to 425 degrees Fahrenheit, and let cook for another 45 minutes. 

  12. When the 45 minutes are up, use a meat thermometer to verify that the thickest part of the thigh has reached at least 165 degrees Fahrenheit. If it has, then the chicken is done. If the chicken has not reached the proper temperature yet, continue roasting until it does. 

  13. When the chicken is done, remove it from the oven and let rest for 10 minutes before slicing and serving alongside the roasted vegetables and pan juices.

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