If you’re reading this, you obviously survived SNOWMAGEDDON 2017. It was a close call for the Upstate, but I’m glad we made it. But these 20 something degree temps are another story. I’m not going to rant about it, because you don’t want to hear that, but let’s just say I’m more of a beach person. BUT good news is I’ll be in Miami next weekend for Wodapalooza, so the sunshine 80+ degree days are almost here! 

Well, today called for a good ole’ hearty chili stew, which actually ended up to be more of a soup if you ask me. But Daniel is smarter than me, and he says it is still considered a chili. Whatever. It’s delish. It’s lean. And it’s packed with veggies and protein. And best of all, it made this super cold day a little better.

Our friends Lindsey and Colin gave us this pretty, shiny red dutch oven for Christmas, and we had yet to use it. I hear they’re pretty great for roasting, but we just wanted to do something easy at first.

I do love this dutch oven now. It cooks so fast, it’s pretty, and I really just like saying “dutch oven.” There’s a pic of our’s somewhere down this post. I recommend getting one. 

Anyway, short post tonight. But check this out if you’re looking for a warm chili to get you through this cold week. As always, thanks to Daniel for being a way better cooker and chopper of veggies than I’ll ever be. 

Hearty Turkey Tomato Chili 

 

4 Servings

Prep time: 15 minutes (to cut/dice everything up)

Cook Time: 30 minutes 

Total Time: 45 minutes

Ingredients: 

  • 1 tbsp. grass fed butter

  • 1 medium sweet onion – diced.

  • 1 green bell pepper – chopped and seeds removed. 

  • 4 medium to large tomatoes – chopped.

  • 8 oz mushrooms – sliced. 

  • 1 cup fresh chicken broth

  • 1 poblano pepper

  • 2 tsp. garlic – minced.

  • 2 tsp. chili powder

  • 2 tsp. cumin

  • 2 tsp. pepper

  • 1 tsp. paprika

Instructions: 

  • Preheat oven to 450 degrees. Place poblano pepper on a baking sheet, and once oven is preheated, bake for 10 minutes – or just long enough to brown the outside of it. 

  • Place dutch oven on stovetop – set on low heat. 

  • Coat bottom with grass fed butter. 

  • Chop/dice/mince all of the above ingredients (except poblano pepper), and add to dutch oven – stirring occasionally. Add ground turkey last. 

  • Finally, remove poblano pepper from oven, remove seeds, and chop. Add to dutch oven on stovetop.

  • Allow all ingredients and spices to cook and simmer for 30 minutes. Stir every 10 minutes or so. Leave the oven top on as much as you can. It’s going to smell really good, and if you love food as much as I do, you’re going to want to look at it. I get it, but fight through that and leave the top on. 

  • Remove from heat, and enjoy!

Notes: 

  • Eat right away, and save the leftovers for later.

  • Add beans if you want. I’m just not a fan of anything that makes my stomach look preggers when I’m really not, so I personally stay away from them. 

  • Feel free to sub out for a different meat, like ground beef or chicken, or sausage. But the turkey is pretty great, and lean. I’m not scared of some good beef though. Just not today I guess.