Easy Turkey Chili

19 Nov

Every once in a while, the weather here in LA drops below 70 into the freezing ass low 60’s.

I know, I know. If you grew up in the Midwest, Northwest, East Coast, or well, anywhere else in the US (including Central and Northern California and the rest of the world for that matter), you’re rolling your eyes right now. But seriously, those of us who grew up with totally stable weather that only fluctuates about 10 degrees one way or the other, well, we are quite sensitive to what we perceive as cold.

So when the temps finally drop, its kind of a big deal around here, at least for me. Scarves and boots come out of the depths of the my closet. Legwarmers get pulled over my Wunderunders. And dinner changes from salads and quinoas to heartier, warming foods.

This chili recipe (given to me by Erin by way of her friend Kimi) is full of veggies, light on the salt (I don’t even use it) and can be made vegan or Paleo, depending what you chose to eliminate. It’s super easy and can be made in under 25 minutes, plus an hour of simmering.



  • 2 bell peppers, chopped
  • 2 zuchinni, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapenos, minced
  • 1 standard size package of ground turkey
  • 1 can (28oz) crushed tomatoes or make your own
  • 1 can (6 oz) tomato paste
  • 2 cans beans, drained (of your choice…I like black and cannalini)
  • 3-4 tbsp chili power
  • 1 tsp cayenne pepper
  • S+P to taste
Sautee all vegetables in about a tablespoon of your choice of oil (or cooking spray) for 5-10 min, until slightly tender. At the same time, cook the ground turkey in a frying pan. Add the remaining ingredients (except for the turkey, unless it’s cooked) bring to a boil, then let cook on low for about an hour, stirring occasionally. Add turkey once it’s cooked through.
Unless you’re cooking for a large group, you should have plenty of leftovers. And in the case of Santa Anas, this recipe freezes beautifully. Just in time for the next cold spell.

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