Cooler temps mean it's chili weather, finally! This month we bring you two distinct ways to enjoy this simple, go-to hearty dish.
Turkey Chili
This turkey chili recipe comes together perfectly in a slow cooker.
Prep Time: 20 minutes
Cook time: 3-4 hours or 6-8 hours
Serves: 6 people
Ingredients
1 tablespoon olive oil
1 cup chopped yellow onion
1 pound ground turkey
3 cloves garlic minced
1 tablespoon of chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
3 tablespoons tomato paste
2 cups low sodium chicken broth
28 ounce can fire roasted crushed or diced tomatoes
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained
15 ounce can pinto beans rinsed and drained
Toppings:
Green onions, sour cream, shredded cheddar cheese, Fritos
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add ground turkey and cook until browned. Add the garlic and cook, stirring, for 30 seconds.
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Turn off heat and add the chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir. Transfer the mixture into your slow cooker insert.
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Add the crushed tomatoes and then beans to the slow cooker and stir.
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Cook on high for 3-4 hours or low for 6-8 hours.
White Chicken Chili
A lighter take on a cold weather classic, this chili is perfect for game day or weeknight meal prep.
Cook time: 35 minutes
Prep time: 20 minutes
Serves: 6 people
Ingredients
1 small yellow onion, diced
1 tablespoon olive oil
2 cloves garlic, finely minced
2 (14.5 ounce) cans low-sodium chicken broth
1 (7 ounce) can diced green chilies
1 1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 8 ounce package light cream cheese, cubed
1 1/4 cup fresh corn
2 15 ounce cans cannellini beans
2 1/2 cups shredded chicken
1 tablespoon fresh lime juice
2 tablespoon chopped fresh cilantro (plus more for garnish)
Toppings:
Shredded Pepper Jack cheese, avocado slices, cilantro and tortilla strips
Instructions
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Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute 30 seconds longer.
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Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer for 15 minutes.
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Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
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Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
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Stir in cooked chicken, fresh lime juice and cilantro.