Turkey and 3 Bean Chili

This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


The only thing missing from the pic is my husbands homemade crusty bread. Yum…


My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

Here’s what you’ll need:

  • 2 1/2 cups dry black beans
  • 2 cups dry kidney beans
  • 1 1/2 cups dry great northern beans
  • 1/2 cup dry green lentils
  • 2 lbs ground turkey
  • 2 tbls olive oil
  • 2 1/2 sweet bell peppers, coarsley chopped
  • 1 red onion, chopped, plus more for topping
  • 1 carrot, chopped
  • 8-10 garlic cloves, minced
  • 24 oz Campari tomatoes, quartered
  • 24 oz strained tomatoes 
  • 4 tbls nutritional yeast 
  • 4 tbls cumin
  • 4 tbls coriander
  • 5 tbls chili powder
  • 4 dashes of franks hot sauce
  • 1/2 cup fresh cilantro, reserve some for topping
  • S & P

Here’s what to do:

  1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
  2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
  3. Set aside and add some more oil to the Dutch oven. 
  4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
  5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
  6. Add the strained toms plus a little water that I used to rinse out the jar. 
  7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
  8. Let the pot reduce a bit and then add in the browned turkey and beans. 
  9. Summer on low for an hour stirring occasionally. 
  10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

Enjoy!!

Cast Iron Vegan Chili

I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean.  Look at the vibrant colors! You see onions and red, yellow and purple bell peppers. 

Add the carrots for some orange…

Put everything together…

I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better! 

Serves 8

What you’ll need:

  • 1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
  • 2 ears corn (or 1 can of corn)
  • 2 carrots, diced
  • 1 onion, diced
  • 3 large garlic cloves, chopped small
  • 3 bell peppers, largely diced 
  • 3 fresh tomatoes, diced
  • 13 oz can of diced tomatoes
  • 3 oz Tom paste
  • 28oz can tomato sauce
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 bay leaf
  • 1 tsp ground mustard
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/2 cup nutritional yeast
  • 2 Tbls olive oil
  • Pink Himalayan Salt
  • Fresh ground black pepper
  • 2 jalapeños, roasted and diced small for garnish
  • red onion, diced small for garnish
  • cilantro or parsley, for garnish

What to do:

  1. If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook. 
  2. In a large cast iron Dutch oven, heat the olive oil on medium. 
  3. Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft. 
  4. Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently. 
  5. Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes. 
  6. Boil the corn, let cool, slice off with a knife and add to the pot. 
  7. Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again. 
  8. Simmer on the lowest heat for an hour to hour and a half stirring occasionally. 
  9. Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉

Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers. 

Enjoy!