Turkey Chili with Bush’s Pinto Beans and Mushrooms
I try to listen to my body when it comes to cravings. I have heard often enough that when your body is craving certain foods, it could mean that maybe it needs or is lacking a certain nutrient that is found in the food you are craving.
Or that could all be baloney and you’re really just hungry, obsessed with food, stubborn or all of the above. I choose all of the above (most of the time).
I don’t eat a huge amount of meat anymore, so when I find myself craving something meaty, I usually just give in. Like today. All I could think of was chili. It may be because over the weekend I mentioned to my husband that I wanted to make a big pot of chili for our next game day meal. The craving was reinforced even more after talking with a friend who mentioned chili as well. After that conversation the skies got real dark and the air even changed just enough to make me realize…I needed to make chili. For dinner.
My pot of chili usually consists of lots of veggies, dried chiles, a couple different types of beans and sometimes even beer and/or a few squares of dark chocolate. Since this was going to be a weeknight pot of chili, I decided to keep things simple. In the effort to keep things light yet satisfying, I used a lean ground turkey bulked up with sliced mushrooms. It turned out perfect, in just under an hour, which worked out absolutely wonderful for a school night.
Bush’s Pinto Beans, chili spices and canned diced tomatoes are pantry staples, which along with a few fresh ingredients turned this chili a great weeknight meal. With leftovers – bonus!
PS…I took these photos immediately after making the chili. After letting it sit at room temperature for a bit longer (while waiting on my husband to come home from work), it thickened up very nicely. As with all chili recipes, the longer it sits, the more thick and delicious it becomes.
Disclosure: I am in a working relationship with Bush’s Beans. All my opinions are my own.