lunchbox life: late winter three bean turkey chili

image4I think I speak for many of us when I say that I’m ready for spring to begin. The official beginning of spring is March 20, so regardless of the shadow your favorite groundhog saw or didn’t see, I’m counting down the days until this date. I thought, however, that this week might be a good time to throw together one more warm and hearty bowl of soup or stew for lunches. As produce is concerned, late February-early March is a lean time for fresh and new fruits and veggies, so I thought I’d focus on protein and legumes for this lunch.

Talk about a one-pot easy meal. There are a million ways to make chili, but this recipe is lean, mean, and spicy. It’s the last hurrah of warm winter goodness with a bevy of nutrition packed inside. This was the perfect throw-it-together week of lunches that took about 20 minutes to prep and about an hour to simmer on the stove. This was just fine with me–this chili simmered away as Alex and I watched the the latest episode of The Walking Dead, so I wasn’t worried about watching the pot.

Aside from spices, here are the ingredients for this chili:

image3Quality ingredients are key here. Even when using organic and all natural ingredients, this 8-serving pot of chili totaled less than $20–that’s five lunches, plus leftovers. Using ground turkey keeps the protein high and the saturated fat low, and the use of three different beans is great for variety and texture. I chopped up the green chiles for extra heat because I like my chili to be spicy.

Late Winter Three Bean Turkey Chili

1 Tbsp. olive oil

1 onion, peeled, halved, and sliced

1 lb. ground turkey

4 oz. green chiles, chopped

1 Tbsp. chili powder

2 tsp. cumin

1 tsp. garlic powder

1/2 tsp. cayenne pepper

1/2 tsp. red pepper flakes

salt and pepper, to taste

2 28 oz. cans whole peeled tomatoes

1 15 oz. can black beans, drained

1 15 oz. can garbanzo beans, drained

1 15 oz. can kidney beans, drained

Heat the olive oil over medium-high heat in a heavy-bottomed pot. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and stir. Cook the onions until translucent, about 4 minutes. Next, add the ground turkey and spices. Use a spatula to break up the ground turkey into crumbles. When the turkey is cooked, Add the whole tomatoes and liquid and use the spatula to break up the tomatoes. Add the drained beans, stir to combine, then bring to a boil. When the liquid boils, place the lid on the pot and reduce the heat to low, cooking for 1 hour.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s