I disappeared. Mostly to have an insane amount of fun (Kanye concert + weekend at Penn State with the crew + my BIRTHDAY + an INSANE Beyonce concert + an amazing surprise birthday party) and spend a lot of hours in the office covering the debacle that is the 2016 presidential election. It’s been a crazy busy few weeks, and I was lucky enough to have had the foresight to make a big pot of this three-bean and turkey chili beforehand.
Seriously, chili is a godsend for busy weeks. You make a big batch and it reheats like a dream (and even tastes better on the second or third day), travels easily and is a full, well-rounded meal in a bowl. This version, with kidney beans, pinto beans and black beans, plus ground turkey, is hearty without being overly heavy. It’s a pretty standard recipe, and could be kicked up in a million ways: a bit of beer thrown in, a different blend of beans or my all-time favorite chili move, a tablespoon of unsweetened cocoa powder.**
Fall is always insanely busy for me, and unfortunately shows no sign of slowing down, at least until Election Day (T-minus 29 days!), so I’m on the hunt for big-batch recipes that I can keep in the fridge all week and pull out as needed. Any favorites you have? Leave ’em in the comments!
*It’s been 16 years since that video came out. SIXTEEN. I feel so old and also kind of sad that youths of today never got to grow up obsessing over Britney Spears in a red plastic/leather bodysuit.
**I know, it sounds weird, but the cocoa really adds some depth to the chili.
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Three-Bean and Turkey Chili
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound ground turkey
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, plus more to taste
- 1 tablespoon tomato paste
- 1 28-ounce can diced tomatoes
- 1-1/4 cups low-sodium chicken broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- To serve: grated cheese, sour cream, chopped onions, chopped cilantro, avocado, tortilla chips
Instructions
- In a large pot, heat the oil over medium heat. Add the onion, garlic and bell pepper, and saute, stirring frequently, until the vegetables begin to soften slightly and pick up color, about 10 minutes.
- Add the ground turkey and brown, using a wooden spoon to break the meat into crumbles. Stir in the chili powder, cumin, oregano, paprika, cayenne pepper, salt and tomato paste.
- Add the diced tomatoes, chicken broth and beans. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, until the chili thickens and the flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with whatever you’d like.
Nutrition
- Serving Size: 4
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