Pantry Staple Turkey Chili
This Pantry Staple Turkey Chili recipe is excellent if you are looking to eat healthy on a budget. Let’s face it, these days who isn’t? A friend made this for me in college; obviously, the recipe has since been updated. I’m out of college for almost ten years! (eek). But senior year, I think I ate this or leftovers of this every single week. It’s amazing I still enjoy it, I’m honestly shocked I don’t have PTSD from eating this so much! It’s so simple, made with tons of items you probably have around the house, and I gave lots of substitutions below! I hope you enjoy this as much as I have over the years.
I’ve been doing little “current updates” on these blog posts, since the start of the shelter in place Corona Virus went into order almost five days ago. Not going to lie, it’s getting pretty scary here in NYC. I can only tolerate the news for about ten minutes at a time, and even that is almost too depressing to watch. This pantry staple turkey chili recipe was born out of the need for us all to go to the grocery store a little less frequently, and use all the goods some of us panic bought the last two weeks. Myself included, how many cans of beans can two people eat?! But yet here we all are cooking with pantry staples for the foreseeable future.
Trying to keep some normalcy seems to be getting more challenging. Today I ran in Astoria Park, even though I was solo and tried my best to stay away from everyone else, I’m still questioning if it’s safe. When I came home and saw on the news that they are putting makeshift morgues in the back of the hospitals, it has me questioning a lot of things. We’ve been staying home 99% of the time, but every other day I’ve been trying to walk/run outside, and quite honestly, it’s one of the few things I think that’s helping to keep me sane. It’s not all bad news though, I’ve been way more productive than usual, keeping up with a blog post a day 🙂 Woo-Hoo!
Comment below with how you’re holding up with you’re situation. I’d love to hear from all of you! Any tips, recommendations of what kind of content you need most right now, would all be appreciated. Stay safe, and stay sane out there!
Tips, Recs, & Subs
- Don’t have turkey? This recipe works great with ground beef or chicken too!
- Beans. You can use any beans you want. I prefer kidney beans, black beans, and white beans, but by all means, whatever you have in your pantry will be delicious.
- While fire-roasted diced tomatoes usually give the best flavor, any diced tomatoes will suffice.
- If you don’t have canned corn on hand, use frozen, just simply toss in with the beans when you are rinsing them to thaw the corn a little
- Toppings! This recipe is made even better with some delicious toppings, my go-tos are shredded cheese and sour cream. Add some freshness with fresh parsley or green onion.
Pantry Staple Turkey Chili
- 2 Tablespoons Olive oil
- 1 lb Ground Turkey Can sub beef or chicken
- 2 15.5 oz Can of beans (drained and rinsed) Any kind you have (kidney, black, pinto, white)
- 1 can of corn Can use frozen see tips above
- 1 15.5 oz Can of Fire Roasted Tomatoes Can sub regular diced
- 2 Teaspoons Garlic powder
- 2 Tablespoons Tomato Paste
- 2 Teaspoons Onion Powder
- 2 Teaspoons Paprika
- 2 Teaspoons Cumin
- 1 Teaspoons Chili Powder use extra if you want it spicy
- Toppings – Shredded cheese, sour cream, fresh parsley or green onion Optional
- In a large skillet or pot heat 2 tablespoons of oil on medium to high heat. Once hot add turkey and brown meat. Should take about 5 minutes.
- Once the meat is browned, add all the other ingredients, aside from toppings, lower heat to medium-low. Let chili simmer, covered, until it thickens, stirring occassionally. About 15-20 minutes. The longer it cooks the more flavorful it will be
- Serve warm with desired toppings 🙂
Enjoyed Pantry Staple Turkey Chili?
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