exploring, preserving: past, present

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It’s Chilly Outside … But There’s Chili Inside

Growing up, our family was conscious/conscientious of every penny spent. Mom and Dad always made sure the food was plenteous and fruits and veggies abounded. But when it got cold out, really cold, I always looked forward to our dad cooking Chili.

Chili in our home was quick and basic. Lots of ground beef, chopped white onion, cans of red kidney beans (3 or 4), a jar of Heinz Chili sauce, and some ketchup. Done. Ok, onions got cooked first, beef got browned, but then you just dumped everything else in and let it simmer for a half hour. Nothing else was quicker or more satisfying for me, especially when paired with mom’s homemade buns (a recipe for another post).




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Turkey Chili Recipe

I emptied my fridge of some veggies today, and ended up with a yummy batch of Chili.


Here’s the one-pot recipe, which makes enough for 12 healthy servings:

1 pound ground turkey
2 portobello mushrooms, chopped coarsely
1 large yellow pepper, chopped coarsely
1 can red kidney beans
5 fresh tomatoes, chopped coarsely (or one can diced tomatoes)
1/4 cup Chili powder
3 tbsp garlic powder
2 tbsp dried basil (I used 2 sprigs freshly chopped)
1 cup ketchup
3 tbsp Worcestershire sauce

Brown turkey in bottom of large pot on med/low heat.
Add chopped veggies and all spices, and simmer until peppers are translucent.
Add kidney beans, ketchup, and Worcestershire sauce. Simmer on medium for at least 1/2 hour – the longer it simmers, the better the flavour.