The moment colder weather begins to roll in, I immediately start craving warmer, hearty recipes. I’m not sure if it’s because I’m a midwesterner and most late-fall to winter recipes consists of crockpot meals, but nothing beats a warm bowl of deliciousness.
One of my favorite recipes is a knock-off version of Panera’s turkey chili. I’ve been making it for several years and it never gets old. One reason I love it so much is because the recipe contains garbanzo beans and edamame instead of your traditional chili beans and corn. Over the years, I have doctored up my recipe to suit my cravings. Try adding spice to kick up the flavor or BBQ sauce to sweeten it up, go with whatever hits your tastebuds.
- 1 Ib ground turkey
- 1 onion
- 1 medium size carrot
- 2 cans of garbanzo beans
- 2 cans of kidney beans
- 1 can of tomato paste
- 1 bag of frozen edamame or 1 package of deshelled edamame
- 4 cups of beef broth
- 1/2 tbs. Garlic Powder
- 1/2 tsp. Cayenne Pepper
- 1 tbs. Cumin
- 1 tsp. Oregano
- Brown the ground turkey and onions.
- Once the turkey is cooked all the way through and browned a little, add all the ingredients to crockpot aside from chicken broth and spices.
- Add chicken broth, you may need or more or less than 4 cups depending on how chunky you like it.
- Add spices. Salt and pepper to taste.
- Cook on high for 3 hours or let it simmer on low all day.
Try making the chili in the morning as soon as you wake up and let it simmer on low all day long in your crockpot. I love the aroma that fills my apartment. It smells like home. I hope you guys enjoy this simple recipe. Let me know if you try it! I’m not a chef by any means but I love it when I discover simple, few ingredients, healthy meals.
Stay warm and cozy!
Until next time, Spread Kindness.