Hi Friends! I’m Nam from The Culinary Chronicles
When Jenna asked me to contribute a guest post for her, I was thrilled! I’ve been a longtime fan of Eat, Live, Run and was excited to share a recipe with you all.
I have to admit that I’m a sun and summer gal through and through. I live in flip flops & tank tops and get cold when it drops below 70 degrees. Yeah…I’m kind of a wuss like that.
So you can imagine my denial with the fact that the fall season is quickly approaching—bleh. But there is one thing that the fall brings that can help ease my pain and that is FOOTBALL!
And in this gal’s opinion, no tailgate or football celebration is complete without a big pot of chili. Hearty, spicy, and can be made a ton of different ways. Yes…true chili purists will say that “real chili” doesn’t have beans in it. But I think it’s delicious and adds a ton of flavor and texture to the party.
Depending on your heat tolerance or if you’re making this chili for the kiddies, you can adjust the spice amount accordingly. But since I basically grew up drinking hot sauce like water, I like to dial up the heat and threw in some chipotle peppers to the pot, too.
Served by itself, on top of chili dogs, or smothered over fries—–I’m sure this Turkey and Bean Chili will help you bring the fall season into your homes, too!
ps. It freezes beautifully!!!!
Turkey and Bean Chili
Serves 8
Ingredients:
2 tablespoons olive oil
1½ cups white onion, diced
1 cup red bell pepper, diced
3-4 garlic cloves, finely diced
1 serrano chili pepper, minced
1 jalapeno pepper, minced
1 pound ground turkey meat
2 tablespoons chili powder (or more, to taste)
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 pinches cayenne pepper (optional)
2 tablespoons tomato paste
3 ounces chipotle peppers in adobo sauce (optional)
1 28-ounce can diced tomatoes
½ cup beer of your choice
1 15-ounce can kidney beans, rinsed
1 15-ounce can black beans, rinsed
kosher salt and black pepper
Directions:
Heat the oil in a large dutch oven or heavy bottom pot. Cook the onions and bell peppers until softened—about 5-6 minutes. Add garlic, serrano pepper, jalapeno pepper and cook for an additional 2-3 minutes. Add the turkey and cook while using a wooden spoon to break up the meat. Continue cooking until the meat is no longer pink—about another 5 minutes.
Add the chili powder, cumin, garlic powder, onion powder, and cayenne—stir and cook for an additional minute. Stir in the tomato paste and chipotle peppers (if using) and then add in the diced tomatoes with its juices. Gently stir in the beer and beans and bring the mixture up to a slow boil. Once it reaches a boil, lower the heat to a simmer. Simmer the chili partially covered, for about 30 minutes. Stir the chili every 10 minutes or so as it slowly thickens. Once it reaches your desired consistency, taste and adjust seasonings with salt and pepper as needed.
Serve the chili with additional cheddar cheese, chopped scallions, and sour cream.
Kristin @ eat healthy. be happy. live well.
September 20, 2011 at 4:29 amBeer in chili? I’ll definitely have to give it a try! And I’m a huge fan of beans in chili!!! The more, the merrier 🙂
Khushboo
September 20, 2011 at 4:33 amChili with a kick–> this i gotta try!
Lauren @ What Lauren Likes
September 20, 2011 at 4:36 amGreat guest post! I am loving this recipe 🙂
Kathryn
September 20, 2011 at 4:40 amI’ve been looking for a turkey chilli recipe and this looks so delicious. Thanks for a great guest post!
Molly @ RDexposed
September 20, 2011 at 4:41 amThe people who say that chili is to be made without beans ironically also have diverticulosis. Just guessing.
Angela @ Eat Spin Run Repeat
September 20, 2011 at 4:48 amThis looks awesome!!! I am getting in the mood for hot meals lately now that the weather is cooling off and chili is at the top of my list. I’ve got a pretty high heat tolerance, so I’d be throwing in several pinches of cayenne!! Great recipe!
Averie @ Love Veggies and Yoga
September 20, 2011 at 4:53 amJenna the photography is gorgeous in this post!!! WOW~!
It’s just FLYING off the page with vibrant, beautiful colors. The lighting is spectacular…mmm, that’s what’s most delicious to me in this post 🙂
anna
September 20, 2011 at 2:49 pmDon’t think it was Jenna who took the pics here:) The credit goes to The Culinary Chronicles who is the guest poster.
katie @KatieDid
September 20, 2011 at 4:58 amhmm beer in chili! Killing two birds with one stone if your serving this while watching football! This looks really comforting and hearty, I loveeee chili in the fall time!
Rachel @ Not Rachael Ray
September 20, 2011 at 5:03 amI Love all the chili recipes coming out. Great guest post–this looks great!
Gina @ Running to the Kitchen
September 20, 2011 at 5:27 amThese are some of the most gorgeous pictures of chili I’ve ever seen! I just added kidney beans to my grocery list last night in the anticipation of some upcoming fall chilis 🙂
Brittany @ Itty Bits of Balance
September 20, 2011 at 5:34 amThis looks FANTASTIC.
B n B
September 20, 2011 at 5:45 amGreat first photo shot. I thought true chili did have beans though? I’m not really a chili person though anyways so wouldn’t know.
Anne
September 20, 2011 at 5:47 amMmmm… lots of peppers ! Like.
Tomato Paste
September 20, 2011 at 5:50 amThanks for sharing this recipe!http://www.apexmatch.com/fruitpulp.html
Holly @ The Runny Egg
September 20, 2011 at 5:51 amI love chili and it is getting cooler outside which means it is the perfect chili weather.
Cait's Plate
September 20, 2011 at 6:07 amGAH! It’s officially chili season in my mind!!! I can’t wait to make a big pot of this!
Kristen @ Popcorn on the Stove
September 20, 2011 at 6:09 amThis looks wonderful and so perfect for the cold weather. It’s rainy out today so I may make this!
Joelle (On A Pink Typewriter)
September 20, 2011 at 6:30 amGreat guest recipe- I will need to try this.. I’m actually still a chili virgin (gasp!).
Corey @ Learning Patience
September 20, 2011 at 7:10 amI always but beans in my turkey chili too! Love it!
xoxo from Trinidad
dana @ my little celebration
September 20, 2011 at 7:10 amGreat post! The recipe is now bookmarked and stowed away for future, chilly winter day use.
Michelle | Gold-hearted Girl
September 20, 2011 at 7:43 amWhat vibrant, gorgeous photos! And the recipe sounds just as amazing.
Hilliary@HappilyEverHealthy
September 20, 2011 at 7:49 amThese are great pictures! The recipe sounds delicious! I am going to have to try this!
Liz @ Tip Top Shape
September 20, 2011 at 7:58 amI literally made nearly the same exact thing last night! lol Fantastic recipe!!
Moni'sMeals
September 20, 2011 at 8:43 amwow looks just great to me. I love chilis and I can simply sub the meat on this one. Thanks for sharing! 🙂
S.Barber
September 20, 2011 at 9:14 amI was just thinking this morning that I was in the mood for some good chili … Making it for tonight !
jamie @ cueyourelife
September 20, 2011 at 9:29 amThis is Wednesday’s dinner for sure! Beautiful!
Nicole of Raspberry Stethoscope
September 20, 2011 at 9:53 amReal chili doesn’t have beans??? say whaaa?
Amanda @ AmandaRunsNY
September 20, 2011 at 10:13 amI love chili. Question: can you omit the beer?
Marcella @ Sweet Marcella
September 20, 2011 at 10:31 amSpicy Chili = Best Chili!
Wonderful pictures too!
Beth @ DiningAndDishing
September 20, 2011 at 11:05 amA guest post from one of my favorite bloggers on one of my favorite blogs. Lovely :).
Pam
September 20, 2011 at 6:08 pmYum, this is a great Fall recipe! I like to add fresh chopping cilantro to my chili just before serving. Have you tried that?
Natalie Boenker
September 20, 2011 at 6:10 pmThis was SO SO SO good! I just made it for dinner tonight, thanks Jenna!
Turkey and Bean Chili for Eat, Live, Run « The Culinary Chronicles
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Erin
September 21, 2011 at 5:35 pmWow, made the recipe pretty much a similar way last night and fully enjoyed leftovers today (was looking forward to them all day long…just finished my last spoonful!). I used tomato soup instead of the tomato paste and it created a bit more of a bbq/sweeter taste. Thanks for the idea! It was a perfect Tuesday (rainy) night dinner choice!
Andrea@WellnessNotes
September 22, 2011 at 11:52 amLove the addition of beer in the chili! Awesome photos!
And I love summer, too. But I am excited for lots of soups, stews, and chilis! So maybe fall and winter isn’t so bad after all… 🙂
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jenny
October 13, 2011 at 7:30 pmOMG. i just made this [okay, a version of this] for dinner. this is the best chili i’ve ever had in my life and i thank you, jenna! 🙂 i used beef and i browned it first and then put everything (minus the olive oil) in the crock pot. cooked it for 5 hours. AMAZING. my husband was in heaven. you rock!
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