This is the first recipe I have really made on my own. Not like whip together make on my own but I actually took out a notebook (It has “PRIVATE” in multi-color on the front from my Harriet the Spy Halloween Costume and I thought…this is the perfect notebook to jot down recipes in).
I wanted to prep for the week and chili is the prefect meal for this. The issue was that I was SICK of beef/pork. Sometimes, I just get weird about it and feel like I need more Chicken and Turkey in my stomach..so I winged together some delicious Turkey/Chicken Chili.
What you need:
1 lb ground Chicken
1 lb ground Turkey
3 Garlic Cloves Chopped
1 Sweet Onion chopped
1 small green Chili pepper
1 Green Pepper
2/3 Container of Whole Baby Bell Mushrooms (16oz) This was all I had left in the fridge, you can buy a small chopped packet
2 Tablespoons coconut oil
1/4 of a 10 oz bag od shredded carrots
28 oz can of crushed tomatoes
14.5 oz can of diced tomatoes
1.5 Tablespoon of Chili Powder (this is all I had, I recommend doing 3-4 tablespoons)
1 tsp Paprika
2 tsp Cumin
1/2 tsp Cinnamon (trust me here)
a dash of Cayenne pepper ( depends on how spicy you are feelin’)
Salt and Pepper to taste
How it goes:
- In saucepan on medium heat, add your two tablespoons of coconut oil. Once that melts a bit add your onion and garlic.
- When your onions start to get soft, add in the meat and mix it up. Add some Salt and Pepper to taste!
- Once the meat is approximately 1/3 of the way done ( I eyeball this by some pieces are cooked and others aren’t, so some are faster than the others) Turn the pot on low and toss in your green pepper and mushrooms. Mix it up!
- Add the cans of tomatoes!
- SPICE IT UP (keep smellin’ it – if i smells good, it tastes good)
- Mix in all the spice, the green chili pepper and cover the pot up!
- I let mine sit for about an hour and fifteen minutes, stirring every 15 minutes or so. I have separation anxiety so I like to check on it a lot.
- When everything is blended, smells delicious and is done – eat!
As seen in the picture above, I brought this in for lunch at work. To make it more photogenic and a bit more than just chili (because chili for 3 days might get old) I tossed the chili on a bed of ripped spinach and topped with half an avocado diced. I typically make chili every few weeks and eat it during the week at work. Sometimes I add Whole Foods Plantain Chips to the game by dipping or breaking up a few on top. You can also add some Siracha or Cholula to it!