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September 22, 2011

there’s pretty much nothing better, easier, and heartier to make on a brisk fall day than chili. i’m rather proud of the fact that i successfully made a killer turkey chili in the spring and proceeded to make it every other week until i grew a little overwhelmed with leftovers day after day. but it was delicious and i’ve had some time to recuperate, so with my stomach growling and a chill in the air, i headed to whole foods on my way to the t after work (armed with my handy livingsocial deal – whoever made that decision was a genius) and a short list of ingredients.

– ground turkey, approx. 1 lb.
– packet of chili seasoning
– tomatoes, fresh or canned
– small onion (already in my fridge)
– red or green pepper
– can of pinto beans
– can of corn
– can of tomato sauce (8 oz.)
– tortilla chips, optional
– greek yogurt, optional

since most of my shopping is done at the sub-par stop & shop in my neck of the woods, i was a little thrown off in my search for a chili packet in the cramped and crowded whole foods. {by the way, i could spend a ridiculous amount of money at whole foods… and too often do, thanks to the prices, eyes bigger than my stomach, and going grocery shopping right before dinner. i take full responsibility for the latter two. and yet, i still continue to veer into the store despite the prices and the customers who truly seem to have never navigated a grocery store before. it gets to me every time… and actually helps me get out of there as soon as possible. at least my wallet appreciates them.} oddly, whole foods did not have any ground turkey in the refrigerated section. whomp, whomp. i picked the ground beef instead and went on my merry way. i was also seconds away from giving in to a jarred chili starter that required much fewer ingredients, but would be a lot less homemade, when i finally, finally found the golden ticket of chili spices. sa-weet! now, get me to the register and the exit.

back in my kitchen, i chopped up a bit of onion and tossed it into a pan with the ground beef.


next, i added a large pot to the stove top and dumped in the can of corn (drained), pinto beans (drained and rinsed), and can of tomato sauce.


i diced the pepper (i went with red, but later wished i had picked up a green one too) and a medium-sized tomato to add to the pot. into the pot they went. i believe the success of the inaugural batch of chili was due to a sizable helping of vegetables, so i later added another tomato.


while the meat was browning in the pan, i opened up the packet of chili seasoning and finally read the directions on the back. turns out, it called for some cumin, sugar, salt, and a little flour; together with the seasoning and a cup of water, i added them all to the pot. in the past, i have used a standard mccormick’s original chili seasoning mix and have always been pleased with the end result. this packet was a little more adventurous, but ultimately, i think i preferred the mccormick seasoning.


so then you’re left with this tasty-looking mixture:


you let it simmer, covered, for 30 minutes. it’s the perfect time to read, watch tv, clean (ha), have a glass of wine, you name it. just hope you’re not really hungry, because it will feel like a very long 30 minutes. i chose the wine and tv to see what shevonne had to say to harvey on tmz.

Photobucket Photobucket

thirty minutes later: moment of truth. i scooped some into a bowl, adding a spoonful of greek yogurt (my favorite sour cream substitute) and some green mountain gringo tortilla chips.


yum. truth be told, a few too many pinto beans for my taste and could use the green pepper that i left in the produce department of whole foods, but all and all, a success. the best part was that i had dinner for the evening, plus four tupperware containers for leftovers to bring to work for lunch or freeze or have for dinner throughout the week. easy, delicious, and efficient.

5 Comments leave one →
  1. September 22, 2011 7:50 am

    Delicious – love all the beans in it. And I like greek yogurt on my chili too!

    • September 22, 2011 1:05 pm

      I don’t remember what life was like before Greek yogurt 🙂

  2. September 22, 2011 2:21 pm

    Yum… Chili just says fall to me. I love it! Now, if only the weather would cooperate so I could eat a bowl without feeling disgusting… (And greek yogurt as a sour cream substitute? I’m intrigued…)

    • September 22, 2011 3:26 pm

      We’re already into cool temps up here, so I can see how weather might factor in. Definitely go for the Greek yogurt – it’s a fun change. I feel slightly healthier about it despite the bowl of chili that sits beneath.

  3. October 2, 2011 12:47 pm

    Hi, it’s Erica from the Boston Food Finds tour. I just found your blog! I’ve never made turkey chili, but it looks great. Love the corn addition!

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