Tasty Tuesday
Welcome back to Tasty Tuesday. I didn’t know a good
recipe to try out this last week, but my mother in law came to me practically
begging me to make my chili! It is not really my chili; it is a friend of
mine’s concoction that I have adjusted here and there until it has become my
own special creature. I have named it: Uber Bean Chili! The best part about
this chili is that it can be made completely vegetarian. We in the Purcell
house don’t eat vegetarian on a regular basis, whenever I try the husband
speaks in his caveman voice and says, “Me big strong man, me need meat, yummy
for my belly!” No I did not make that up; he loves randomly talking in his
caveman voice! On the other hand we don’t eat hamburger either, we use ground
turkey. The leaner the better!
So here is what I use:
1.25 pounds of 97/3 Ground Turkey
Two cans of Dark red kidney beans
Two cans of pinto beans
One can of black beans
One can of chili beans
One can of corn
Two cans of diced tomatoes
Chili season packet – I love Carroll Shelby’s Chili Kit
Half an onion, diced
(I know my picture only shows one can of tomatoes but I
have a toddler that insists on “helping” momma sometimes and he was not giving
up that can!)
This is how simple this
fantastic chili is, are you ready for it?? Brown up your meat in a sauté pan on
the stove, adding additional seasonings… my go to are salt, pepper, garlic,
onion powder, and for chili, a dash of cayenne and chili powder. While that is
browning I get my crock pot ready and drain all the cans of the beans and the
corn. Throw those in the pot. Then I open the cans of tomatoes and add them in.
DO NOT DRAIN THE TOMATOES! Add one can full of water to the crockpot, and then
stir in your seasoning packet. Once that is all stirred in, add the onion and
your turkey should be done by then and can be added in as well. Because my
family and I love garlic I also add a spoonful of minced fresh garlic to the
pot. Stir it all up, throw the temp to low and let it cook most of the day.
Your house will smell fantastic! I promise!
The chili kit I use has mesa in it, when it comes time
to serve up your chili if it isn’t as thick as you like you can use this great
little packet instead of boring tasteless flour Again, you can make this
vegetarian by just leaving out the turkey. I have tried it both ways and it
tastes fantastic either way it is made.
Well that was a simple
Tasty Tuesday, so I thought I would share with you a trick I have learned from
Pinterest that helped make the prep for this even faster. When I buy onions I
will either one, by them pre chopped (yes I am lazy and willing to pay the
extra buck so I don’t spend a half hour crying in the kitchen chopping up those
horrible buggers) or two, actually spend a half hour crying in the kitchen
chopping them up yourself. Then put them in a gallon size freezer bag, squeeze
all of the air out and chuck it in the freezer! They stay fresh and good for
what seems like forever. My husband loves onions and would eat them cooked in
every meal, but who really wants to cut up onions for every meal or keep buying
them and they go bad in your fridge… cause that doesn’t smell delightful at
all! I do this will green onions as well, but I have heard that throwing the
green onions into an empty bottle is better.
If you
happen to try this chili let me know how you like it or if you throw your own
spin on it. I love to hear feedback!
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