everyday food made simple

This past season marks the last season the Minnesota Vikings will be playing in the Metrodome. In the next few months, they’re tearing it down and will be building a brand spankin’ new stadium in downtown Minneapolis. I sure hope the new stadium has better food than the Metrodome! So for the next few seasons, die-hard Vikings fans will have to brave the elements and the freezing temperatures if they want to watch their beloved Vikings play. No thank you – I’ll only watch football outdoors if it’s above 50 degrees. If it’s below 50, then I’d rather sit in the comfort of my own home in my PJs watching the game where the commentators tell me what’s going on, there are lines drawn on the screen to tell me where the yard lines are at, and I don’t have to wait in line just to use the bathroom.

This chili recipe is a perfect game day food! It’s perfect for that football party you’re hosting this playoff season or for tailgating outside (you know, if you’re into standing outside in the sub-freezing temperatures thawing out your beer by holding it over a fire).
IMG_2619 copy

This is the only chili recipe I have ever used. I don’t know if I would ever consider trying out a new recipe, simply because this one is already perfect (in my opinion)… so why fix something if it ain’t broke? If you’re like me and already have a tried and true chili recipe, I won’t blame you if you’re not up to changing things up. Kudos to you if you’re all for trying new things, though. However, if you’re still out there searching for a good chili recipe, you should totally give this a try!

IMG_2611 copy

simple (and super delicious) turkey chili
  1. 2 tablespoons EVOO
  2. 1.25 pounds ground turkey
  3. 1 medium onion, diced
  4. 1 green bell pepper, diced
  5. 2 cloves garlic, minced
  6. 1/4 cup chili powder
  7. 2 teaspoons dried oregano
  8. 1 and 1/2 teaspoons cumin
  9. Two 15-oz reduced sodium red kidney beans, drained and rinsed
  10. One 28-oz can petite diced tomatoes
  11. One 15-oz can reduced sodium tomato sauce
  12. One 10-oz bag frozen corn
  13. Salt and pepper
  14. Toppings such as sour cream, shredded cheese, if desired
  1. Heat the EVOO in a large Dutch oven over medium-high heat. Brown the turkey, breaking it up into small pieces with a wooden spatula until cooked through. Then add the onions, bell peppers, and garlic into the pot. Cook until onions turn translucent, about 5 minutes. Add in the chili powder, oregano, 1/2 teaspoon each of salt and pepper. Stir and cook for another minute.
  2. Stir in the diced tomatoes, tomato sauce, beans, corn, 1.5 cups of water, and 2 more teaspoons of salt. Simmer over low heat for 30-45 minutes, or until beans are cooked through. Add more chili powder if needed.
  3. Ladle the chili into serving bowls. Top with toppings, if desired
  4. Serves 6
Adapted from Food Network Magazine
Adapted from Food Network Magazine
Simple Everyday Food http://www.simpleeverydayfood.com/
IMG_2617 copy

I used ground turkey instead of ground beef to make it a little healthier. I like to use products that claim “reduced sodium” or “no salt added” on the package to keep things on the healthier side. If you can’t find reduced sodium products, no worries either – the final product will taste just as good! I also added a few cans of red kidney beans because 1. chili just has to have beans in it, and 2. it’s cheap and filling and is a good source of protein and fiber. If you have a bean-hater in the house, simply omit it… or you can divide the chili into two pots prior to simmering everything and add just one can of beans (instead of two) in one of the pots. That way you’ll get two pots of chili – one with beans and one without beans :)

IMG_2613 copy

If you’re making this for hosting a football party, you can keep it warm by throwing it in a Crockpot and setting it on “warm”. Toppings are completely optional too – oyster crackers, shredded cheese, green onions, sour cream…. you can have a little “make your own chili” station for your guests to completely customize their bowl of chili.

Recipe adapted from Food Network Magazine

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

Sharing is caring! Email this to someonePrint this pagePin on PinterestShare on YummlyShare on FacebookShare on Google+Tweet about this on Twitter

Leave a Reply

Your email address will not be published. Required fields are marked *