Turkey Chili...

It is still in the 90's here, but I am pretending it is fall around these parts. I am using my pumpkin spice candle melts, making fall inspired treats, and drooling over any fall decor I see. This past week, I decided to fully commit to my pretending and make a warm cozy dinner for the family. We pretended it was chilly outside, watched a movie together, and enjoyed some chili and cornbread. It was delicious people! I always forget how yummy chili is. I don't make it all summer and then when the craving hits, I make it and am re-convinced that chili is my best friend. Oh boy is it yummy! Everyone loves it in our house too, which makes this mama very happy. 

My turkey chili is super simple to make. You can use a chili seasoning packet or a homemade version. I also used dried beans that I had previously cooked in the pressure cooker and froze in 1 cup portions. It's a one pot dish, which means less dishes to clean (I always love that). I hope no matter your weather you can make a yummy pot of chili this week and enjoy some time with that family of yours:)

Turkey Chili

1 lb ground turkey

1 - 15 oz can of black beans, drained

1 - 15 oz can of kidney beans, drained

1 packet of chili seasoning

2 - 15 ounces cans Italian diced tomatoes

1/2 chopped onion

toppings: green onions, sour cream, and shredded cheese

Brown ground turkey in a pot, with seasoning salt and onion. Next add tomatoes and chili seasoning. Stir to combine. Add beans. Allow to simmer for 15 minutes. Top with your favorite toppings and enjoy!

I paired this with wholewheat cornbread :)

XO Danielle 

Black Bean Chili

Most husbands surprise their wives with flowers. They come through the door with a sly smile on their face, kiss their wife, and present her with a fabulous bouquet of roses or daisies. My husband is not typical in anyway, especially when it comes to surprises and flowers. A few months ago he bought me an early Christmas gift. Hubbs came home with a pressure cooker. I know most of you gals may be jaw dropping right about now. Yes... my husband came home with a kitchen gadget and I was more than excited! We opened up that gadget and got to cooking right away.

Hubby said he knew it would make things easier for me in the kitchen. Gosh I love that thoughtful man!

Shhh...he doesn't want anyone to know. He wants his sweet side to stay on the down low:) He has too many brothers that will give him a hard time if they knew. 

 Pressure cookers are amazing! Beans cook faster, veggies are cook faster, pretty much everything is faster with a pressure cooker. I am so in love with it. That man knows me well I tell you.There is nothing I love more than something to cook with. It is my favorite!

Yesterday it was pretty rainy and chili, so I took out my loved pressure cooker and made us some chili. I have included both methods for you all to try out. It is super yummy and was approved by the boys in the house. They are my toughest critics:)

Black Bean Chili

 1 cup kidney beans*
1 cup black beans*
3 medium tomatoes - diced
1 can of tomato sauce (15 oz.)
1 can of water
1 chili seasoning packet
1/2 onion chopped
1 tbl nutritional yeast (optional)**
1 cup of cooked wheat berries***


Stove Top Method: Combine your tomato sauce, water, chili seasoning packet, and onion in your pot. Stir to combine. Add beans. Heat to a nice boil. Reduce heat and allow to simmer for 15 minutes. Serve with corn bread and enjoy!

Pressure Cooker Method: Place all ingredients in your pressure cooker. Stir well. Place the lid on your pressure cooker and cook on high. Once your valve begins to rock gently, start your timer. Cook chili for 5 minutes. Rapidly cool your chili. Serve with corn bread and enjoy!

* You can use canned beans, but I like to make them myself. It is SO.MUCH.CHEAPER and super easy! You can see how to cook dry beans in your crock-pot here and in a pressure cooker here. If you do use caned beans make sure you drain them.

I didn't have any beans already cooked in my fridge or freezer, so I had to cook mine in the pressure cooker first. I cooked 1 cup of kidney beans + 1 cup of black beans, with 5 cups of water, for 25 minutes. Allow them to cool down on their own. Then use them in this recipe.

** We use nutritional yeast as a substitute for cheese and sour cream in many recipes now. It's rich in B vitamins and taste yummy!. I buy ours in bulk from Winco or Whole Foods. Perfect for popcorn, veggies, and all your favorite recipes.

*** Wheat berries are wheat before it is ground. We cook it in our pressure cooker and then store it in the fridge. We eat it for breakfast with milk and fruit. I also add it to all sorts of recipes as an extra source of protein. It is a super grain!

Print Recipe HERE





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Cream Cheese Chili

 Alright so we are on day 2 of 31 days of Yumminess. I am beyond excited for this month. I get to share all my favorite recipes with you guys and I can't wait to get started. So now that you now how to start saving on those groceries, it is time to start meal planning and making things homemade. Meal planning is a HUGE way to save money. When you have a plan, then you don't buy things you won't be using. I meal plan for  a month at a time, but you could try a week to start out. I plan on doing a full post on meal planning this month, so be on the look out for that one. I am hoping that by doing the 31 days of yuminess, it will help you all to not only see how we are making it work in this economy, but hopefully make meal planning a little easier for you. All the recipes I will be using this month are simple and require basic ingredients found in your pantry.

So now are you ready to start cooking today? Alright let's get to it. I found this recipe over at Six Sister's Stuff. I changed it a bit and came up with this yummy Cream Cheese Chili recipe. It is so gooooood!

Here's how to make it:

Slow Cooker Cream Cheese Chili Recipe:

(based on Six Sister's Stuff Recipe)

1 can black beans, drained & rinsed
1 can corn, undrained

1 can kidney beans

1 can pinto beans
1 can tomatoes
1 pkg. ranch dressing
1 Tbl. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders, frozen

Shredded Cheddar cheese for topping

Place chicken in bottom of slow cooker. Combine beans, corn, tomatoes, ranch seasoning, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 5-6 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.

* Top with Cheese and sour cream. 

I like to serve mine with Homemade Fried Tortilla Chips.

Print Recipe HERE

XO Danielle