Turkey Bean Chili

If you look on the upper right hand side of my site you will find a photo –and link– to my forthcoming book, The Gluten-Free Almond Flour Cookbook.  You can pre-order order it by clicking on the book cover image in the sidebar to the right, which takes you over to amazon.com.

I have been working on the book for the past 8 months, well, actually the past 10 years, that’s when I really began cooking and writing down my recipes after making them, at the urging of a friend who seemed to like my food.

I signed with 10 Speed Press last summer and pumped this thing out, working literally night and day.  My children are so happy to see it done.  There have been quite a few nights when I bounced up from snuggling one of my boys and went back to work for several hours.  Now, we can go back to unlimited, endless snuggles!

The book is a labor of love and I had a fantastic time writing it.  I’m a bit bewildered now that it’s done, though happy to have some of the RAM in my brain back for other purposes.

The most challenging part of writing the book has been getting healthy food on the table each night while creating new recipes and endlessly testing old.  These quick and easy chili fixins’ became a go to dish during the writing of the book.

Turkey Bean Chili

Print Pin Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pint cherry tomatoes, sliced in half
  • 1 cup water
  • 1 clove garlic, thinly sliced
  • 1 tablespoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon celtic sea salt
  • 1 lb ground turkey (dark or light meat your choice)
  • 1 cup beans (white, black or pinto -your choice), soaked overnight and cooked

Instructions

  • In a 9 inch skillet, heat olive oil
  • Add onion and sauté until soft, about 10 minutes
  • Add cherry tomatoes, water, garlic, oregano, chili and salt
  • Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart
  • Add turkey meat and cook for 10 minutes, until turkey is cooked through, yet still tender, stirring to break up turkey meat
  • Add beans and their cooking juices (not too much or dish will get too watery)
  • Serve
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

I have a new model in the “action photo” above where I capture the portrait of “child eating chili.”  This would be my older son’s friend Aiden.

They are on the same baseball team again this year –though they have now graduated to majors.  Aiden is a wicked lefty hitter and amazing pitcher and shortstop.  He is one of the best baseball players of his age that I have ever seen (though I’m not sure how much that’s saying given my ultra-limited baseball experience of one season as a coach in AAA little league).

And he loves my Turkey Bean Chili.  A big eater, I so enjoy having him over to our house. The boys often sit together at the table for 40 minutes or more, devouring everything I put in front of them.  Which makes me one satisfied cookbook author.

Update: here’s a nice little article on beans that I found in the New York Times.  Per the questions about what type of beans I used here, they are super soft mystery beans that I received in our farm share (CSA) last year from Shannon of Abbodanza.

Comments

30 responses to “Turkey Bean Chili”

  1. Chili is a go-to recipe for the days we have our kids. This looks like a yummy, simple one. I will definitely have to try! Congrats on your book!

  2. Congratulations Elana!
    And congratulations for having some more RAM in your brain back too! Finishing a big project is always a great feeling.
    I let out an excited shriek that startled my husband when I saw your cookbook on the homepage, is that pathetic? All your yummy recipes are just too good!
    This chili looks fantastic. I am working up the courage to try beans, but this is going on my to-do list. Since I haven’t had beans before I do not know what the different ones taste like, and I’m just nosey, what type of beans do you prefer? And do you like the flavor of the white or dark turkey better?
    I am totally going to pre-order your cookbook now! Yippy

  3. Congrats, Elana! The book looks terrific. :-)

    I also made chili today … my vegetarian version (you never miss the meat with portabella mushrooms and the variety of beans in the recipe). Yours looks great, as always, of course. Love the addition of your new models! It’s so much fun to feed youngsters, isn’t it?

    Shirley

  4. Just wanted you to know I pre-ordered your book! Coincidentally, I made a nice chili tonite. We loved it. Chili is so comforting.

  5. Oh my gosh, this is so exciting!!

    That recipe looks great. We can’t tolerate beans yet… well, I haven’t tried yet. Maybe I will!!

  6. The simple goodness of your recipes is one of the main things I keep coming back! I will try this chili with aduki beans and turkey, and then maybe buffalo meat later. I will definitely be buying your book! Congratulations Elena!

  7. first of all, i am thrilled about your book! i can’t wait to get a copy of it myself! your recipes are always a hit at our home (needless to say, my family and friends love you lol).
    as for the recipe, this sounds amazing! i am going to have to make it this weekend!

  8. This looks so tasty!
    Especially since we are having a “cold snap” to celebrate spring ;)

    Congrats on the book.
    I found it on Amazon.ca and it is available for pre-order there too.

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Recipes » Dinners » Turkey Bean Chili