It’s officially getting colder in the Bay Area. Soon the sun will be gone and we’ll get days of rain and windy weather (the temperature will remain at low 40s and 50s at the most). For Californians, that’s cold (and I grew up in Minnesota, so go figure…), but yes, these days it will be colder, which means I need warm comfort food. A few Saturdays ago I made my quick 30 minute Turkey Chili. This is one of my favorite meals to make during the fall/winter season. I make it 2-3 times during the year. Our favorite thing to eat with the chili is sprinkling some shredded cheddar cheese on top and using Fritos Scoops as our eating utensil. This recipe is quick and easy and has so much flavor. Enjoy and bon appetit!
1 ½ teaspoons olive oil
1 pound ground turkey
1 medium or large onion, chopped
2 cups water
1 can (28 oz.) crushed tomatoes
1 can (16 oz.) black beans (or kidney beans) – up to you
1 tablespoon garlic, minced
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon cayenne
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
1. Heat oil in medium-large pot on medium heat. Cook turkey in pot until brown. (You won’t need to drain oil since turkey is very lean)
2. Add onions and cook until tender (about 4-5 minutes)
3. Pour water into pot. Mix in tomatoes, beans, and garlic. And all spices and herbs (I usually add all the spices into a small mixing bowl – see the picture below – aren’t the colors beautiful?)
4. Bring chili to a boil, reduce heat to low, cover and simmer for 30 minutes.
Feel free to make this chili for a football game or on a cold and dreary night. It is a winner. Enjoy it with your favorite chili condiments. It’s so easy to make and so good!