Y’all, it has been a hot MINUTE since I posted a recipe. In the first trimester, it was because I didn’t want to eat anything, let alone cook anything. In the second trimester it was because I was eating so often I had no time to sit down and type up a recipe. It cut into my eating time. In the third trimester it is because I am so tired. All. The time.
But! The other day in my grocery trip post, I talked about how I was hardcore craving chili and it just didn’t seem fair that I would mention the chili and not explain why it was so crave worthy.
One word: chocolate.
This recipe is adapted from a few different recipes you can find on the internets and it includes the things I love about chili (meat! tomatoes! Cheese!), excludes the things I don’t love about chili, (beans! Long cook times!), and adds one of my all time favorite things (chocolate!)
This recipe isn’t full paleo, or full keto, or full any specific diet, but it is full on delicious and you can easily customize it to fit your preferred method of eating. Enough chatter, here we go!
- 2 lbs ground turkey (I like 85% lean)
- 1 sweet onion
- 1 can petite diced tomatoes
- I can crushed tomatoes
- 2 cups chicken stock
- 2 tablespoons cumin
- 2 tablespoons red chili powder
- 1 packet plain hot chocolate mix (can substitute 2 tbsps unsweetened cocoa powder, but let’s be real, I never have that in my house)
- 2 teaspoons salt
- 1/4 cup water
Heat a large, deep pan on medium low. You can use a stock pot for this, but I am short and pregnant and needed a lower cooking receptacle with more visibility.
Put all turkey in heated pan, mix around to break up the texture. While the turkey is cooking, dice your onion.
Turkey is cooked when it is no longer pink. Once cooked, add onion to turkey. Do not be afraid of the turkey juices. The vegetables will cook beautifully in them.
When onions are translucent, add cumin, chili powder, salt, and chocolate. Mix well.
Add diced tomatoes. Mix well.
Once tomatoes are cooked (3-5 minutes), add crushed tomatoes. You guessed it, mix well.
When it starts to bubble, add chicken stock. Mix well.
Add 1/4 cup of water to your diced tomato can. Pour back into measuring cup. Pour into crushed tomato can. Pour back into measuring cup. Pour into chili.
When the chili starts to bubble, turn heat to low. Leave on simmer as it suits you, minimum 30 minutes.
I serve mine with shredded cheese, avocado, and a tortillas.
Real talk here, you can customize this however you want. You like beans? Add a can of beans before you add the tomatoes. You like ground beef? Sub that in for the turkey. Though, I will say, if you sub ground beef, you may want to drain the excess fat. You want something a little sweeter? Sub crushed coriander for the cumin.
This is one of my favorite meals because it is quick, easy, makes great leftovers, and is an entree that involves chocolate. It was totally worth the splurge on my grocery trip. Baby Bee and I are satisfied…for now. ;)
What’s your favorite kind of chili? Favorite ingredient? If you end up making this, be sure to let me know in the comments!
Kristen B. is wife to the best Prince around, mama to the spunkiest little princesses, and lover of all things Disney. She started her savings journey three years ago and is now dedicated to making her family’s wishes come true one coupon at a time. She is so excited to take her love of saving to the next level and share her journey with you! Click here to catch up on Kristen’s Savings and join in on your own savings adventure!