Monthly Archives: November 2013

Cinnamon Apple Pancake

Cinnamon Apple Pancake

Another day of Thanksgiving prep, all checked off! Although I have to admit, I really screwed up the mashed potatoes and had to go out and buy some more… oops! I was trying to do too many things at one time and left them in the oven too long. They weren’t burnt or anything but the flesh was so lumpy when I tried to mash them, it was useless! Lesson learned!

Anyways, I found this recipe in an old cookbook and something about it just sounded delicious. However, the instructions left a lot of room for interpretation like: cook until its done. Huh? No estimate whatsoever? Still, I chose to proceed with it for some reason. I didn’t even ruin it! I have since made it a bunch and I just keep thinking of ways to make it that much better! And who doesn’t love a pancake you don’t have stand over a flip? ME!

I made up a new realm of food: breaksert! Combination of breakfast and dessert! Cinnamon Apple Pancake could be either or both!

Cinnamon Apple Pancake

2-3 apples, peeled and thinly sliced
3/4 cup milk
3/4 cup flour
2 eggs
1 1/2 tsp. brown sugar
dash of salt
1/2 tsp vanilla
1 tsp + 1 TBL cinnamon
5 TBL butter, divided
2 TBL sugar

*I’ve used brown sugar and white sugar interchangeably in this recipe and I wrote it down the way I think works the best: brown sugar in the batter and white sugar sprinkled on top.

Preheat oven to 400 degrees. Whisk together milk, flour, eggs, brown sugar, salt, vanilla and 1 tsp cinnamon.

Cinnamon Apple Pancake Cinnamon Apple Pancake Cinnamon Apple Pancake

Mix together 2 TBL sugar and 1 TBL cinnamon in a small bowl and set aside. Melt 3 TBL of butter in skillet and saute apple slices for 5-7 minutes with half of sugar mixture.

Cinnamon Apple Pancake

Pour apples into a greased pie pan and pour batter directly over top. Place in oven for 15 minutes until pancake has risen.

Cinnamon Apple Pancake Cinnamon Apple Pancake

Remove from oven and dot top of pancake with 2 TBL of butter and sprinkle remainder of sugar mix on butter.

Cinnamon Apple Pancake Cinnamon Apple Pancake

Return to oven until brown, about 5 minutes. *My oven has a hot spot in the back so next time I will rotate to avoid the “leaning tower” effect!

Cinnamon Apple Pancake Cinnamon Apple Pancake

Cut and serve! The final product tastes like cinnamon toast on top of a pancake!

Cinnamon Apple Pancake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Half dessert, half breakfast! Warm apples and cinnamon are baked into a puffed crust.
Ingredients
  • 2-3 apples, peeled and thinly sliced
  • ¾ cup milk
  • ¾ cup flour
  • 2 eggs
  • 1½ tsp. brown sugar
  • dash of salt
  • ½ tsp vanilla
  • 1 tsp + 1 TBL cinnamon
  • 5 TBL butter, divided
  • 2 TBL sugar
Instructions
  1. Preheat oven to 400 degrees. Whisk together milk, flour, eggs, brown sugar, salt, vanilla, and 1 tsp cinnamon.
  2. Mix together 2 tablespoons sugar and 1 tablespoon cinnamon in a small bowl and set aside. Melt 3 tablespoons of butter in skillet. Saute apple slices in butter for 5-7 minutes with half of sugar mixture.
  3. Pour apples into a greased pie pan and pour batter directly over top. Place in oven for 15 minutes until pancake has risen.
  4. Remove from oven and dot top of pancake with 2 tablespoons of butter and sprinkle remainder of sugar mix on butter.
  5. Return to oven until brown, about 5 minutes.
  6. Cool slightly and cut in pie slices to serve.

 

Please let me know what you think about the Cinnamon Apple Pancake! I’d love to hear!

Thanksgiving Countdown!

T minus 4 days!

I’ve researched my recipes (old and new!) and written my grocery list and prepartions to-do list. This weekend I made no less than 3 trips to food shop (to 2 different stores!) so I can check that off the to-do list. Yippee! Yesterday, I made the cranberry sauce and my pie crusts (one nut based) and my turkey is in the refrigerator defrosting. Lots of cooking left to do but I’m getting very excited about Thanksgiving 2013!

Here is our menu:

Roast Sage Turkey & Gravy
Stuffing with Sausage and Leeks
Cranberry Sauce (already done!)
Creamy Mashed Potatoes
Brussel Sprouts with Bacon
Sweet Potato & Pumpkin Pie (gluten free crust!)
Apple & Pear Fruit Crisp

I have a really yummy breakfast/dessert dish I need to post. Unfortunately, some of my final pictures weren’t great and it gotten completely devoured before I could re-shoot! Here is a preview:

Image

But now I need to figure out our dinner for tonight!

Spicy Tamale Pie

Spicy Tamale Pie

It has been a few days since I have been able to post. I had a cold (who didn’t have one?!) that really got the best of me this week and just a whole lot on the old to-do list, plus my hubby was out of town last weekend. It doesn’t lend itself to a productive time!

I found this recipe on the wonderful time-suck that is Pinterest. I’ve been making it for a year or so and have tweaked it a bit that makes it even better (IMO). The orginal one I used can be found here: http://pinchofyum.com/chicken-tamale-pie

I started by roasting chicken drumsticks for dinner a few nights ago and last night I was craving something with a little kick to it! Tamale Pie is super easy to throw together and you can tailor the spicy-ness very easily. In fact, I made this one a little TOO spicy and decided not to scar my children by feeding it to them, whoops!

I apologize for the lack of pictures for this post since my camera was acting very funny! I changed the batteries in my external flash and left it alone for a day then everything looked good again! Who knows what happened? Couldn’t have been operator error, of course!

Spicy Tamale Pie

1/3 cup milk
1 egg
seasoning mix: see below (original recipe calls for 1 1/2 TBL taco seasoning)
1 14 oz can cream style corn
1 8.5oz box cornbread mix
1 7oz can chopped green chilies
Enchilada sauce:
1/2 14 oz can tomato sauce
3 TBL flour
1 1/2 cup water
1 TBL chili powder
2-3 cups shredded chicken (I used the chicken drumsticks but a rotisserie chicken would work great here!)
1 cup shredded cheese
1 cup cotija cheese
1/4 cup chopped cilantro

Spicy Tamale Pie

I admit, not the best picture I’ve ever taken! I blame my camera…

Seasoning mix:

1/4 tsp salt
1/2 tsp each: oregano, garlic powder, onion powder
1 tsp each: chili powder, ground cumin
Cayenne Pepper: 1/4-1 tsp (depending on your desired level of spicy-ness; I used a heaping 1/2tsp and it had some good kick!)

Spicy Tamale Pie

Instructions:

Preheat oven to 400 degrees. Beat together egg, milk, 1/2 of seasoning mix, chilies, cream corn, and cornbread mix to make batter in a medium size bowl.

Spicy Tamale Pie

Pour into a greased pie pan and put into oven for 20-25 min.

Spicy Tamale Pie

While cornbread bakes, make enchilada sauce by mixing flour in water to make smooth paste. Combine in saucepan with chili powder and tomato sauce, adding a tablespoon at a time. Add salt and pepper to taste. Add remaining seasoning mix to shredded chicken.

Spicy Tamale Pie

When cornbread is done (it will be barely set), poke with a fork all over. Pour enchilada sauce over cornbread. I find it helps to drizzle slowly to allow cornbread to soak it up. Top with seasoned chicken and scatter shredded cheese. Place back in oven for 10-15 minutes just for cheese to melt.

Spicy Tamale Pie Spicy Tamale Pie

Top with cotija cheese and cilantro. Enjoy!

Spicy Tamale Pie

The cotija cheese on top melts from the heat of everything and gets just slightly gooey! Its awesome!

Spicy Tamale Pie

Spicy Tamale Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
One of my family's favorites, a spicy cheesy dish that is a little different from the norm.
Ingredients
  • ⅓ cup milk
  • 1 egg
  • seasoning mix: see below (original recipe calls for 1½ TBL taco seasoning)
  • 1 14 oz can cream style corn
  • 1 8.5oz box cornbread mix
  • 1 7oz can chopped green chilies
  • Enchilada sauce:
  • ½ 14 oz can tomato sauce
  • 3 TBL flour
  • 1½ cup water
  • 1 TBL chili powder
  • 2-3 cups shredded chicken (I used the chicken drumsticks but a rotisserie chicken would work great here!)
  • 1 cup shredded cheese
  • 1 cup cotija cheese
  • ¼ cup chopped cilantro
  • Seasoning mix:
  • ¼ tsp salt
  • ½ tsp each: oregano, garlic powder, onion powder
  • 1 tsp each: chili powder, ground cumin
  • Cayenne Pepper: ¼-1 tsp
Instructions
  1. Preheat oven to 400 degrees. Stir together seasoning mix.
  2. Beat together egg, milk, ½ of seasoning mix, chilies, cream corn and cornbread mix to make batter in a medium bowl.
  3. Pour into a greased pie pan and put into oven for 20-25 min.
  4. While cornbread bakes, make enchilada sauce by mixing flour in water to make smooth paste. Combine in saucepan with chili powder and tomato sauce, adding a tablespoon at a time. Add salt and pepper to taste. Add remaining seasoning mix to shredded chicken.
  5. When cornbread is done (barely set), poke all over with a fork. Slowly pour enchilada sauce over cornbread. Top with seasoned chicken and scatter shredded cheese on top. Place back in oven for 10-15 minutes just for cheese to melt.
  6. Top with cotija cheese and cilantro.

 

Please feel free to leave a comment or question about the Spicy Tamale Pie. I would love to know what you thought!

Pork and Barley Soup

Pork and Barley Soup

Thank you to all who responded to the Thanksgiving poll! It looks like 2/3 of voters would prefer to have a mixture of both traditional and new. I’m still compiling my recipes to test and narrowing down what we will “break bread” over on Thanksgiving day. Can’t wait!

For now, I’ll keep posting my meals, just the same. I made a pork and barley soup last night that turned out just so yummy and filling. Since the weather has turned cold here in Florida (for the time being!) I love to eat things like this.

Pork and Barley Soup

Ingredients:

1 1/2-2 lbs thin sliced pork chops, chopped into chunks
salt and pepper
1 onion, chopped
2 stalks celery, chopped
2 cloves of garlic, minced
3 tsp olive oil, divided
1 cup barley, uncooked (not quick cooking)
1 TBL thyme
4 1/2 cups chicken broth
1 butternut squash, peeled and chopped (about 4 cups)
Parmesan cheese for topping

Pork and Barley Soup

Directions:

Salt and pepper pork and heat 2 tsp of oil in large pot on medium high heat. Cook pork for 4-5 minutes.

Pork and Barley Soup

Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and saute for 3 minutes over medium low heat.

Pork and Barley Soup

Add remaining 1 tsp oil, and stir to incorporate. Add barley and thyme, cooking for 2 minutes.

Pork and Barley Soup

Add 1/2 cup of chicken broth and scrape any bits off of the bottom. Add remaining 4 cups of broth and squash and bring to boil.

Pork and Barley Soup

Add pork and cover. Turn heat to simmer and cook for 40-45 minutes. Barley will soak up more liquid the longer it sits.

Pork and Barley SoupPork and Barley Soup

I sometimes add a little broth when reheating the next day to make it the right consistency. A few parmesan shavings are pretty yummy on it as well!

Pork and Barley Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Rich, filling and hearty, just what a cool, fall day calls for!
Ingredients
  • 1½-2 lbs thin sliced pork chops, chopped into chunks
  • salt and pepper
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, minced
  • 3 tsp olive oil, divided
  • 1 cup barley, uncooked (not quick cooking)
  • 1 TBL thyme
  • 4½ cups chicken broth
  • 1 butternut squash, peeled and chopped (about 4 cups)
  • Parmesan cheese for topping
Instructions
  1. Salt and pepper the pork. Heat 2 tsp of oil in large pot on medium high heat. Cook pork 4-5 minutes until mostly cooked through.
  2. Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and sauté for 3 minutes over medium low heat.
  3. Add remaining 1 tsp oil and stir to incorporate. Add barley and thyme, cooking for 2 more minutes.
  4. Add ½ cup of chicken broth and scrape any bits off the bottom. Add remaining 4 cups of broth and squash and bring to boil.
  5. Add pork and cover. Turn heat to simmer and cook for 40 minutes. Barley will soak up more liquid the longer it sits.
  6. Additional broth might be necessary when reheating cooled leftovers to achieve correct consistency.

Pork and Barley Soup

 

 

I would love to hear what you thought of my Pork and Barley Soup! Please feel free to leave a comment!

Thanksgiving Question!

Thanksgiving Question!

These past few weeks have just been crazy, flying by! The kind where I need to put things on my to-do list like: shower and eat. If I don’t write it down, sometimes it doesn’t happen!

I am back-logged with tons of recipes to post that need to be photographed and written down! I can’t wait to share them with you because they are awesome!

In the meantime, I am starting to figure out our Thanksgiving menu. I want to post some of my favorite recipes for this time of year but I wanted to ask you how you feel about the Thanksgiving meal: traditional or updated?

Whether you cook or eat Thanksgiving dinner, do you want the traditional recipes or do you look for new ones or a mix of both?





I really look forward to seeing which one wins out! I am planning on doing some of both.

What is your favorite Thanksgiving dish? I always love the stuffing! Its something I only ever eat that day and the leftovers are just so delicious. They are almost better the next day! YUM!

Here’s a just quick pic of my sweet little guy! I know he’s going to love his first Thanksgiving dinner, he likes to eat everything!

IMG_0400 IMG_0405

 

This was last year’s Thanksgiving at our friend’s home. It was an amazing spread for 7 adults! Haha! I hope ours will live up to this one because I remember it was all so good!

Thanksgiving '12

Trio of Dips

Trio of Dips

So, a friend of mine hosted a party last night for the jewelry line, Stella and Dot. She graciously allowed me to bring a few appetizers over for everyone to munch on. It was a great time trying on some amazingly beautiful pieces of jewelry and chatting with friends! Thanks so much for hosting a great party, Kim!

You can check out her Stella and Dot page here: http://www.stelladot.com/sites/kimberlymurphy

Since I am slightly indecisive, I made 3 different dips for the party. They are all dairy and meat-free, as it so happens. So a lot less guilt when chowing down, all the better! I served these with a big arrangement of sliced bell peppers, celery, cucumber, and carrots, sliced baguette, and pita chips. I love options!

Red Pepper & Walnut Dip

(this is an adaptation of this recipe: two faced red pepper dip.)

1 cup walnuts
2 TBL olive oil
3 cloves garlic
1 TBL parsley
1/2 tsp salt and pepper
8 oz roasted red peppers (I like the ones already sliced)

Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. I leave the rack about 5 inches from the heat.

Red Pepper & Walnut Dip

Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.

Red Pepper & Walnut Dip

Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.

Red Pepper & Walnut Dip Red Pepper & Walnut Dip

Scrape down sides and turn processor on with opening in lid off and stream in oil.

Red Pepper & Walnut Dip

I added a few chopped slices to the top after I put in a bowl.

Red Pepper & Walnut Dip

 

Red Pepper & Walnut Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A creamy, wholesome dip that marries the sweetness of the red pepper and heartiness of the walnuts in an easy appetizer.
Ingredients
  • 1 cup walnuts
  • 2 TBL olive oil
  • 3 cloves garlic
  • 1 TBL parsley
  • ½ tsp salt and pepper
  • 8 oz roasted red peppers (I like the ones already sliced; found where olives and pickles are in your store)
Instructions
  1. Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. Leave the rack about 5 inches from the heat.
  2. Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.
  3. Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.
  4. Scrape down sides and turn processor on with opening in lid off and stream in oil.
  5. Add a few chopped red pepper slices to the top after scooping into bowl, if desired.

 

Chickpea Dip

(Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/spicy-hummus-quick-chickpea-spread-recipe/index.html)

1 14.5 oz can chickpeas, drained
1 tsp ground cumin
1 tsp cilantro
1/2 tsp ground coriander
1 clove garlic, crushed
1/2 tsp salt
1/2 lemon, juiced
1/4 cup olive oil

Add all ingredients expect oil to food processor.

Chickpea Garlic Dip

Pulse 5-10 times and the scrape down sides.

Chickpea Garlic Dip

Stream in oil slowly from opening in lid until smooth consistency.

Chickpea Garlic Dip

I added a few halved chickpeas on top after it was spooned into a bowl.

Chickpea Garlic Dip

Chickpea Garlic Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A new twist with a nod to hummus with lemon and cilantro to give it a bright fresh flavor
Ingredients
  • 1 14.5 oz can chickpeas, drained
  • 1 tsp ground cumin
  • 1 tsp cilantro
  • ½ tsp ground coriander
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ lemon, juiced
  • ¼ cup olive oil
Instructions
  1. Add all ingredients expect oil to food processor.
  2. Pulse 5-10 times and the scrape down sides.
  3. Stream in oil slowly from opening in lid until smooth consistency.
  4. Add a few halved chickpeas on top after spooning into a bowl.

 

Black Bean & Corn Salsa

1 large tomato, seeded and diced (or 2 small Roma)
1/2 small red onion, diced (or 1/4 of large)
1 clove garlic, toasted and minced
1 TBL parsley, chopped
1 TBL red wine vinegar
3/4 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 TBL olive oil
1/2 lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained

Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.

Black Bean Salsa Black Bean Salsa

Add black beans and corn.

Black Bean Salsa

Refrigerate for 4-6 hours before serving to allow flavors to meld.

Black Bean Salsa

Black Bean & Corn Salsa
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This salsa is a fresh, flavorful dip that goes well with chips or veggies alike that keeps tasting better the longer it sits.
Ingredients
  • 1 large tomato, seeded and diced (or 2 small Roma)
  • ½ small red onion, diced (or ¼ of large)
  • 1 clove garlic, toasted and minced
  • 1 TBL parsley
  • 1 TBL red wine vinegar
  • ¾ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 TBL olive oil
  • ½ lemon, juiced
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can whole kernel corn, drained
Instructions
  1. Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
  2. Add black beans and corn.
  3. Refrigerate for 4-6 hours before serving to allow flavors to meld.

 

Thanks again Kim for letting me bring all this (and some mini banana chocolate-chip muffins!) to your party! I had a really great time!

Trio of Dips Trio of Dips

These dips go well with all kinds of chopped fresh veggies to dip them in: carrots, sliced bell peppers, cucumbers, celery or whatever you like! A sliced baguette works well too and tortilla chips or pita chips are awesome as well!

Please let me know what you thought of the Trio of Dips! I would love to hear from you!

Cream Cheese Pecan Cookies

Cream Cheese Pecan Cookies

After searching for a quick easy cookie, I finally found one! These cookies are super easy and have a great texture and taste! I love the addition of the almond extract as it adds a little something extra. I usually always have these ingredients around so they are really quick to bring together.

Make sure the cream cheese and butter are really soft since it makes creaming them with the sugar so much easier. The best part about making these cookies??? No eggs in the dough, feel free to lick the spatula clean!

Calvin watched as I made these and got very excited when they came out of the oven! There was no mistaking what he wanted, with all his pointing and yelling, haha!

Cream Cheese Pecan Cookies

Cream Cheese Pecan Cookies (makes about 2 dozen)

3 oz. cream cheese, softened
1 stick butter, softened
1 cup sugar
1 cup flour
1/2 cup pecans
1 tsp. vanilla
1/2 tsp. almond extract (optional)

Directions:

Pre heat oven to 350 degrees. Cream together cream cheese, butter and sugar until smooth.

Cream Cheese Pecan Cookies

Add vanilla, flour and almond extract, if using.

Cream Cheese Pecan Cookies

Stir together until incorporated. Toast (5 min in 350 degree oven) and chop pecans.

Cream Cheese Pecan Cookies

Stir in pecans to batter.

Cream Cheese Pecan Cookies

Using 2 spoons or medium sized scoop, place dough on parchement lined cookie sheet, at least 2 inches apart.

Cream Cheese Pecan Cookies

Watch and wait patiently while cookies bake for 14-17 minutes.

Cream Cheese Pecan Cookies

Edges should be slightly browned. Cool off of pan and devour!

cream-cheese-pecan-cookies-brown-edges

Cream Cheese Pecan Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
These egg-free cookies are easy to put together and simply delicious, despite the few ingredients.
Ingredients
  • 3 oz. cream cheese, softened
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 cup flour
  • ½ cup pecans
  • 1 tsp. vanilla
  • ½ tsp. almond extract (optional)
Instructions
  1. Pre heat oven to 350 degrees. Cream together cream cheese, butter and sugar until smooth.
  2. Add vanilla, flour and almond extract, if using.
  3. Stir together until incorporated. Toast (5 min in 350 degree oven) and chop pecans.
  4. Stir pecans into batter.
  5. Using 2 spoons or medium size scoop, place dough on parchment-lined cookie sheet, at least 2 inches apart.
  6. Bake 14-17 minutes until edges are slightly browned. Cool off of pan.

 

Please let me know what you thought of the Cream Cheese Pecan Cookies! I would love to hear from you!

Easy Turkey Chili

Easy Turkey Chili

I hope everyone has recovered from Halloween! Now that my sugar high has worn off and our jack o’lanterns have burned out, I’m looking to have a nice relaxing weekend before things get crazy for Thanksgiving!!

Here is my version on a classic, easy dish. It can’t get much easier than throwing everything in a slow cooker and leaving for the day. There is nothing better than coming home to dinner already ready! I’ve also made it where I leave it all on the stove for an hour as well. Works great either way!

I love making this to bring to a couple who just had a baby and even for a large crowd over at my house. There are so many ways to add flavors and then when you add toppings, it makes it all that much better!

Easy Turkey Chili

2-3 lbs ground turkey, browned
1 onion, chopped
1 red bell pepper, chopped
1/4 cup tomato paste
2 cup chicken broth
2 1/2 TBL chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
8 oz can tomato sauce (not pasta sauce!)
28 oz can diced tomatoes
1 cup frozen corn, defrosted
15 oz can each black beans, kidney beans, both drained
15 oz can diced tomatoes & chilies

Easy Turkey Chili

Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.

Easy Turkey Chili

Add black and kidney beans and corn.

Easy Turkey Chili

Turn on low for 6-8 hours.

Easy Turkey Chili

5.0 from 1 reviews
Easy Turkey Chili
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Super Easy Turkey Chili is a simple answer to a cool day. All the ingredients cook together in a slow cooker, making dinner a snap.
Ingredients
  • 2-3 lbs ground turkey, browned
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • ¼ cup tomato paste
  • 2 cup chicken broth
  • 2½ TBL chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • 8 oz can tomato sauce (not pasta sauce!)
  • 28 oz can diced tomatoes
  • 1 cup frozen corn, defrosted
  • 15 oz can each black beans, kidney beans,
  • 15 oz can diced tomatoes & chilies
  • *Cornbread and sour cream make a great addition. And don't forget the shredded cheese!
Instructions
  1. Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.
  2. Add black beans, kidney beans and corn.
  3. Turn on low for 6-8 hours.
  4. Serve with toppings!

Cornbread (obviously!) makes a great accompaniment to this dish but I like just a dollop of sour cream and sprinkling of shredded cheese.

Enjoy!

Easy Turkey Chili

Please let me know what you thought of the Easy Turkey Chili! I would love to hear from you!