Just when I thought I saw a sliver of spring sunshine peeking through, the winter rains returned—in full force. I should have learned my lesson ages ago… Never trust the weatherman. Especially if said weatherman is standing right next to you, showing you the “partially sunny” icons on an iPhone while raindrops fall on your head.
On the “bright” side, the showers did give me a second chance to pull out some recipes for the wintery comfort foods I never quite got around to making. After cooking vegetarian chili for the first time in the fall, I wanted to try a carnivore’s version. But somehow, I managed to find every excuse, from not enough time to not enough chili powder, to avoid mixing up a pot.
Although I didn’t attempt the original recipe I found and concocted my own instead, it still turned out to be a speedy yet delicious chili that I’ll be making every winter in the future. Even on nights when it doesn’t rain.
Quick Turkey Chili
Substitute kidney or black beans for the pinto beans, or use ground beef in place of the turkey. Serve with a warm slice of cornbread.
¼ lb. ground turkey
1 c. pinto beans
½ c. frozen corn
1 (14.5 oz) can petite cut diced tomatoes, undrained
¼ c. water
1 tsp dried onion flakes
1 tsp ground cumin
2 tsp chili powder
½ tsp salt
¼ tsp fresh ground black pepper
- Cook turkey in a large pan over medium heat until no longer pink. Add tomatoes, water, corn, onion, cumin, and chili powder. Bring to a boil, stirring frequently.
- Once boiling, add pinto beans, and continue cooking for another 2-4 minutes until everything is heated through. Sprinkle with salt and pepper, adding more if necessary. Serve hot.