Turkey Chili, the final chili recipe this week…I think

We had a guest at our little party that was not a big fan of chicken (or so I thought, but I had misremembered that part) so I made a turkey chili or something a little lighter to offer, and to give a very different flavor than the other two we had.  I usually make a great white chicken chili but I don’t use turkey all that often, and for no good reason.  So I got to work in the kitchen and it turned out really good. This is what I can up with.

19 oz lean ground turkey

8 oz fire roasted green chilies

2 tsp Better Than Bouillon Chicken flavored (Veggie would also work. Do they have a turkey? If so that would work.)

1 cup water

2 cans White Soy Beans, with liquid

1/2 cup liquid drained from diced tomatoes with green chilies (I used Rotel brand, this is what was drained off of 2 cans used in another recipe I will share tomorrow.)

2 tsp garlic powder

1/2 tsp white pepper

1 tsp cumin

And one of the many reasons I love a chili recipe.  You dump all ingredients into your stoneware, cover and turn your slowcooker on to high for 4-5 hours, or low for about 8.

Everyone really liked this one, even the folks who went back for a bowl of one of the other chilies and ended up with this one as those pots where scraped clean.  It was a big hit.  This one works really nicely with some sour cream, salsa verde and a few tortilla strips on top.


Meaty Chili

I love the vegan chili that I posted yesterday, but my guy feels the tomato overpowers the bean flavor.  That is one of the many reasons I make this meaty chili.  For me, this one is a little too heavy for anything outside of Winter, but it goes great to “water down” the vegan chili.

I will keep this short and sweet and get right to it.

2 1/2 – 3 lbs ground beef, the leaner the better if you are doing this crockpot style. (If you use fattier than say, 90/10 then I would brown the beef first, drain off the fat and then follow the recipe as is)

1 can black soy beans, with liquid

1/2 cup brewed coffee (I know this sounds a little weird, but it makes the flavor just amazing and if you use stew meat it makes it super tender)

1 packet (or 3 tbsp if you buy in bulk container) dry ranch dressing mix, not prepared

1/2 packet of taco seasoning (or about 1 tbsp if you make your own, which is much tastier anyway) plus 1 tbsp chili powder and 1 tbsp garlic powder

This one really couldn’t be easier either.  It is going to look a little dry, but as it cooks it will all come together and if you like yours with more juice, you can always add some beef broth to your liking.  Toss all ingredients into the stoneware of your slow cooker, cover and cook on high about 4-5 hours or 8 hours on low.

Also if you have all day to cook this, it is great with some stew meat in place of the ground beef.  I usually cut mine a little smaller than it comes packaged from the store.  I usually serve this one with some fresh diced jalapeños, a few tortilla strips, and a spoon of sour cream.

Again, this one got eaten so fast there was no time to take a picture, but it is on the menu for later this week so I will get a shot of it then.


Cinco De Mayo Party

So we like tequila in my house.  Cinco De Mayo seemed like a great excuse get some friends together and have some festive edibles and beverages, and that we did.  We did more of a Tex-Mex theme so it was easier to stay away from the carbs.  We had a potential visit from our vegan friends so I had to make something them-compatible.  A few friends who aren’t fond of beans, and the list goes on.  So with all of that in mind I grabbed my 3 pot slow cooker and got to work.  (Just a warning, I am addicted to my crockpots and slow cookers.)

We adore chili in my house, and it is so easy to customize it so I went with that.  I made a Vegan Chili that was really nice, a heavy on the meat light on the beans chili, and a white bean turkey chili (because we had a friend who isn’t a fan of chicken).

I am going to make this blog just about the Vegan Chili.  I also found this chili to be awesome mixed 2:1 with the Heavy on the meat chili, which makes for a really nice way to have essentially 3 different chili’s that can please most people.

Vegan Chili With Soy Beans (This is one of the most simple recipes in the world)

15 oz can Black Soy Beans, with liquid

15 oz can White Soy Beans, with liquid

20 oz diced tomatoes with green chilies, with liquid

1/2 package taco seasoning (it tastes better if you make it yourself, use about 1 TBSP)


1-2 cups corn kernels ( I love corn in chili but it raised the carb count so I tend to leave it out these days)

1 cup TVP (this is great to help soak up the broth if it has too much liquid for your liking)

Alternatively: This recipe is great in its higher carb variation.  Replace the Soy Beans (or in addition to) with 1 can each Chick Peas, Kidney Beans, Pinto Beans, and Black Beans.

Ready for the tricky part?  Put it all the stoneware for your slow cooker.  You may want to give it a quick stir.  Put the lid on, turn in on high if you want to eat it in 4 hours or so, turn it to low if you are thinking more like 8 hours.  That is it.

I like this topped with a little salsa verde, some cheese (go with vegan cheese if you are presenting this as a vegan chili)  and some crumbled tortilla chips.  This is not a spicy chili.  If you want it to have some kick, you can add some diced Serrano peppers, some jalapeño peppers or just a tablespoon or two extra of chili powder.

Pictures to come – This one didn’t last long enough for me to get any pictures of.  (None of them did actually so I will be making them all again this week.)

Its not easy being green

I have been super sick for a while now. On top of that, I broke my laptop when I was going to write up a post from my sick bed. I have no excuse (though I was really quite green for a bunch of days) but I promise I will get caught up here soon-ish and have lots of exciting blog posts on the way to you. Until then, if you have a choice I highly recomment *not* getting sick if you can help it. It is no fun at all.