Chili is always a Fall favorite in our house for a few reasons:
1. It’s super easy to make
2. It never fails
3. It lasts for days and can be eaten many different ways.
Today I made turkey chili with a little surprise.
Behold the recipe (in pictures)…
|Veggies: From top left butternut squash, portabello mushrooms, carrots, yellow squash, zucchiniPackage of 99/1% Lean ground turkey (not pictured)
The added surprise… 2 links of diced chicken sausage
1 can of Organic Black beans; 1/2 c. salsa, 1 can of Organic diced tomatoes with green chilies, and good ‘ol Ms. Dash seasonings.
I never really measure things; I just “roll it, and roll it, and put it in a pan”. But seriously, I just chop, dice, and put it in the pan, and hope for the best.
All meats and veggies were sauteed with Organic Olive Oil cooking spray. After that, I added everything to a big stock pot, turned the heat on medium-low for a few hours, stirring throughout, and it’s D-O-N-E-S-K-I!
we always serve our chili over a bed of spinach
This recipe made plenty for leftovers for the next few days. Variations I’ll have have it with later this week: chili and eggs, chili over spaghetti squash, or stuffed in a roasted bell pepper.