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Saturday, January 9, 2010

Winter Chili

With all of this cold weather, we have been brewing up quite a few different soups and stews in the last couple of weeks or so. This chili is what we made last night. It is a delicious and memorable chili made with free range turkey, organic pinto and black beans, as well as an array of other ingredients that bring warmth along with the comforting nostalgia that a bowl of tasty chili brings to so many of us.

Ooh, and a bowl of this is packed with fiber and nutrients. So get stewing!

Here is the recipe:

1 lb. of ground meat (turkey, beef, lamb)
1 can of drained pinto beans
1 can of drained black beans
2 small carrots-peeled and diced
1 onion-minced
1/4 green bell pepper-diced
3-4 cloves garlic-chopped
1/2 can of tomatoes/juice
1 tablespoon tomato paste
1 1/2-2 teaspoons cumin
3/4 teaspoon chili powder
3/4 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch or two red pepper (optional)
2-3 cups water/broth (start low and add to your liking)
oil for sauteing
cilantro for garnish

First sprinkle meat with salt, pepper, and garlic powder and mix.

In a pan, bring a 1/2 tablespoon of oil to medium high heat. Add the onion, pepper and carrots. Saute for 3-4 minutes. Push the carrots/onion to the sides, and add a bit more oil. Place meat in the hot oil and brown for 4 minutes. Once browned, add 1/2 can of tomatoes, tomato puree, garlic, spices and beans. Mix well and then add the water. Bring to a high simmer, cover, and turn the heat down to low. Simmer for about 15-20 minutes or till ingredients meld together.

Let cool and eat! Serves 4.

Vegan Option: Instead of meat add a russet potato (peeled & cubed small) just as you would have done the meat. Then, when it's time to add the beans and other stuff, use an extra can of pinto, black bean or any bean you like really. White beans would be great! For your liquid, use vegetable broth or water with a vegan bouillon cube or some "Better Than Bouillon". Simmer on low heat just as instructed above (15 min). Enjoy your Vegan Chili!

Photo by Stella at The Witchy Kitchen


  1. YUM!! This Chili was the JAM!!! Talk about a hearty cold weather meal. Seriously, this was the best chili I have ever had (and I'm from Texas). We used Turkey meat, but I can only imagine how good this would be with lamb. Try it. You'll like it.

  2. This recipe is awesome! I substituted squash for carrots and it turned out perfect. I made twice the amount that the recipe called for and froze the rest. Great recipe for those trying to budget during these hard times.


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