"Whoa, how is it already the end of the school year/ end of summer/ 1999!?" I would question in disbelief.
And without fail, each time my counter-part- whether teacher, relative, or friend's parent- would always reply "Just you wait, it only gets faster!"
Typical older person response, I would think. And yet. IT IS DECEMBER, YOU GUYS. This year flew by like none of its predecessors and I AM AN OLDER PERSON!
When did that happen?!
I feel like it was July, I blinked and suddenly: Christmas Lists. Amazing.
And so, here we are on the verge of another Cincinnati winter. Though Mother Nature is being quite kind keeping things in the 50s this week, we know it will not last forever. You will need some cozy winter recipes in your arsenal. Especially ones that don't require you to leave the sofa for long. This chili was super comforting and the greek yogurt based topping helped keep things pretty guilt free. Or in my case, served as my justification for more cheese!
So! With that, I give you the easiest stove top turkey chili ever:
(psst... keep scrolling at the end of the recipe for a bonus meal idea!)
So here's what ya need:
For the yogurt topping:
1 single serving container of plain greek yogurt
1-2 tsp of liquid smoke
1/2 tsp worcestershire sauce
1/2 tsp smoked paprika
A dab of honey
For the chili:
1 Tbsp Olive Oil
1 lb 93% lean ground turkey
1 garlic clove- minced
1 medium white onion- diced, about 3 tbsp reserved for topping
1 red bell pepper- chopped
1 yellow bell pepper- chopped
1 cup frozen corn
2 15 oz. cans of diced tomatoes- fire roasted with chilis if you can find it
2 8 oz. cans of tomato sauce
2 15 oz. cans of black beans- drained and rinsed
2 15 oz. cans of dark kidney beans- drained and rinsed
1/4 c. jarred jalapeños- roughly chopped
1 tsp smoked paprika
1/2 tsp cayenne pepper (more or less to taste)
1/2 tsp onion powder
Finely shredded cheddar cheese
Sliced green onion
Fresh diced white onion
And here's what ya do:
1. For the yogurt topping: combine all ingredients in a mason jar and stir to incorporate. Seal and refrigerate while the chili cooks.
2. In a large pot or dutch-oven heat olive oil over medium-high heat until fragrant. Add onions and garlic and cook for 2-3 minutes, stirring regularly. Add ground turkey and cook until it just begins to brown.
3. Add in all the rest of the ingredients and use the liquid to help scrape up any brown bits stuck to the bottom of the pot. Stir to combine, reduce heat to low and cover. Cook at a simmer for 1.5 - 2 hours.
4. Spoon into bowls and serve with all your toppings. Enjoy!
You'll have plenty of left overs of this chili, so do what the pros do and make your own 4-ways! Simply cook a pasta of your choice, reheat the chili, and top with freshly diced onions, shredded cheddar cheese and anything else you want! For me: tons and tons of black pepper and the yogurt topping hit the spot!
Here is my secret to an amazing 4-way: when you spoon the pasta into the bowl, add a thin layer of shredded cheese to the steamy pasta before layering on your chili! It makes it super gooey and delicious.
This cheesy chili-mac is best served with a cozy blanket and an episode of Game of Thrones. (I just started watching and I'm hooked!)