Cooking for the Week: Turkey Chili

This weekend the weather took a turn for the freezing. This seemed like the perfect opportunity to make my first batch of chili for the fall. I love a good chili and it always seems to taste better the longer it marinates together. Leftovers that taste BETTER each day are really God’s way of saying that sometimes we should be lazy. So this Sunday I made a big batch and kept it to eat this week. It’s tasted great all week!

For my chili, I usually throw in whatever I feel like and don’t measure my spices too much. Part of the best part of chili is how homey and rustic it feels. No need for perfection.

Yummy now, even yummier and lazier later

My recipe:

Ground Turkey
Fire Roasted Tomatoes
Mexi-corn (Green Giant makes it)
Red Pepper
Onion (white, yellow or red)
Kidney Beans
Chili Powder
Ground Cayenne
a TON of garlic (I use the bottled minced kind in oil)

Topping:
Mexican Cheese
Sour Cream
Avocado
Fresh Onion

One night of cooking for a week of dinners. Just what my lazy cold butt asked for.

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