Bush’s Two-Bean Turkey and Vegetable Chili
Somehow, I’ve avoided the “winter blues” this year. I know a lot of it has to do with the truly beautiful weather we’ve been getting here in Florida, a blue sky and bright sun never hurt anyone that’s for sure. I’ve been staying active, getting my workouts in, as well as spending the month of January really getting my house in order…lots of decluttering, deep cleaning and freshening up. I’ve kept myself so busy that I haven’t really had time to settle into that funk that I tend to settle into after the holidays.
I think what I’ve been eating and cooking has also played into it too. Lately I’ve been finding myself cooking up a huge pot of soup or chili on Sunday or Monday, and having it for dinner and lunches throughout the week. When I think of soup or chili, I think of big bowls of comfort, especially during the cooler months. Once it’s cooked up, it can last for days as leftovers and right now, for me, that’s a really good thing.
When I make soup, it’s all about nutrition. I try to pack in as many vegetables, beans and sometimes lean protein as possible. I don’t like to feel gross after eating soup or chili, I like to feel good. This Two-Bean Turkey and Vegetable Chili makes me feel good. It truly hits the spot when you don’t have time to make lunch or you need a dinner that pulls a double duty. I enjoyed this chili as is for days, but my husband and kids loved it over whole wheat macaroni. However it’s eaten, I know you’ll enjoy it.Print
- 1 lb lean ground turkey
- 1 medium yellow onion, chopped
- 1 medium red onion, chopped
- 2 carrots, chopped
- 2 bell peppers (any color), chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 teaspoon oregano
- big pinch salt and pepper, to taste
- 2 15 oz cans fire roasted diced tomatoes
- 1 can Bush’s Red Kidney Beans, drained
- 1 can Bush’s Pinto Beans, drained
- 3 cans of water (I use tomato cans to use all the leftover flavor)
- In a large heavy bottomed soup pot, cook ground turkey and onion until browned. Add carrots, bell peppers and seasonings and cook for 5-8 minutes until veggies are softened. Add tomatoes, beans and water to pot. Bring to a slow boil. Turn down heat and let simmer for 20-25 minutes until chili starts to thicken. Taste for salt and pepper, most likely it will need salt. Adjust to taste.
**Stay tuned for the Bush’s Beans Winter Comfort Foods Virtual Recipe Exchange and Linkup hosted here and on Real Mom Kitchen on February 4th. You’ll have a chance to link up your favorite Winter Comfort Food recipes that include beans for a chance to win a pretty nice giveaway (that may or may not include a big and pretty heavy pot 😉 ). Get your recipes ready!!
(I am in a paid partnership with Bush’s Beans. All opinions are my own)
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!