Simple turkey chili is made with ground turkey and plenty of vegetables for a fast and easy chili recipe perfect for weeknight cooking.
For a delicious slow cooker chili, try my Turkey Pumpkin Slow Cooker Chili. It is creamy and just a little spicy.
This chili is a staple in our house during the fall and winter months. I make double batches to freeze for quick dinners when I need them. Chili always tastes even better the next day, so plan ahead if you can.
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beans
Beef and Beer Chili Instant Pot Recipe
This Instant Pot Beef and Beer Chili Recipe is one of our favorites. It’s a crowd pleaser for a reason and it just got even better. With the addition of a good, dark beer, it’s magical. If you prefer to leave out the beer, don’t worry, it’ll still be delicious! It’s chili that tastes like it lazily simmered away half of the afternoon in 30 minutes.
My original intention with this chili was bison instead of ground beef, however I didn’t embrace the idea of a $12 serving of chili. When did that happen? I’m used to paying a little more for food, but the price of bison has gone up quite a bit since the last time I purchased it. Once I regained my composure and wiped away my tears, I set off toward the ground beef.
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Instant Pot White Beans with Tomatillos and Poblano
White beans are the perfect introduction to the Instant Pot. If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation. Tomatillo Poblano White Beans are my new favorite thing. I had a batch of my Beef and Beer Chili going in another instant pot, so it was a feeding frenzy over here.
I made them a few weeks ago when there was some football game. Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans. I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top. It was so dang good!!!
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11 of My Very Best Fall Recipes
Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
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Pickled Vegetables aka Curtido
Pickled vegetables or “curtido” as this particular version is called, are so quick and easy to make. Which is good, because that need for a vinegary bite of something strikes me fairly often.
I have been waiting for this supposed “cauliflower shortage” to work itself out because I have been craving these pickled vegetables and I was not about to pay $7 for a head of cauliflower… Call me crazy.
I had completely resigned myself to the idea that I was not going to fulfill my craving anytime soon because the price of cauliflower was not budging and i just could not bring myself to pay three times the normal price. However, that little (ever-present, annoying, extremely loud) nagging voice in the back of brain said “Hey, let’s just walk over there and check”. Gah, I hate when she’s right… well, maybe just this once it’s okay.
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Kung Pao Green Beans
Kung pao green beans are a sweet, spicy side that will liven up any meal. This recipe is nut-free, but it still has all the flavor you’d expect from a classic kung pao. If nut allergies aren’t a concern, sprinkle some chopped peanuts over your green beans to get that true, authentic taste.
As a proclaimed lover of vegetables, I can’t quite understand anyone over the age of seven wrinkling their nose at the sight of them. That being said, I have a few clients who fall into that category and it is my job to come up with recipes that will entice them into eating something green.
I’m not a parent, so I can’t imagine what it is like on a daily basis but I can tell you that once a week I find myself trying to figure out what I can cook for vegetable-hating clients that will actually end up on their plates. This one came to fruition solely based on the fact that one of my clients loves anything spicy. I figured if I disguised the flavor of the vegetable with chilies and garlic, maybe I’d have a hit on my hands.
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