Chili for the Chilly

It’s currently a sunny 30 degrees here in Texas, with an impending temperature drop in the days ahead. We’ll likely have an ice storm or some raging sleet show next week, so here’s an excellent dish for those days when you’re exiled to your home, due to inclement weather and frozen roads. Brrrrrr!

Here’s what you’ll need ….
(For a healthier version, use low sodium and organic brands, where possible).

2lbs lean ground turkey
1 can light red kidney beans
1 can dar red kidney beans
1 can sweet corn
1 can green beans
1 can Rotelle (I use medium or spicy for a nice kick)
1/2 can mushrooms (drained)
1 can artichoke halves (drained)
2 packets of taco seasoning
1 packet of ranch seasoning mix
Handfuls of graded cheese (I use sharp cheddar)

I like to cook this on the stovetop, but you can also make this a crockpot dish. Start throwing all of your canned ingredients together, draining only the mushrooms and artichokes. Stir together on medium / high heat and add about half of your seasoning packets.

While that’s marrying, start browning your turkey. Once the turkey is done, be sure to drain any excess fat, then add to your large pot of fixins. Add the rest of your seasonings and stir together for a couple minutes. Leave on medium / high heat for about 5 minutes, stirring frequently. Reduce heat to low for about 20 minutes, stirring often to ensure the bottom doesn’t burn. Your chili should look something like this afterwards …


Ready to serve! Throw on a handful (or more) of cheese. You can also serve this with a side of cornbread. Yummmmmm ……


Like most of what I like to make, this chili can be made in bulk and frozen for a later date. Enjoy!



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