My favorite things to cook when the weather turns cold are soups and a hearty chili. My favorite Turkey Chili recipe has evolved over the years and is a mix of my favorite parts of different recipes. This Turkey Chili is a family favorite, so easy to make, and is great leftover!
- 1 pound of ground turkey breast
- 2 cans of classic Rotel tomatoes
- 1 can of red kidney beans, rinsed
- 1 whole medium onion, diced
- 2 cloves of garlic, minced
- 1/4-1/3 cup of tomato sauce
- 2 tablespoons olive oil
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon smoked paprika
- for garnish: cilantro, sour cream, grated cheese
- In a large pot or dutch oven, set at medium high heat, add two tablespoons of olive oil and brown your turkey meat, crumbling it as it browns.
- Add diced onion and minced garlic. Cook it 3-4 minutes until onions are translucent.
- Add all the spices and mix well.
- Add your Rotel tomatoes, kidney beans, and tomato sauce, heat until it’s nice, hot, and bubbly. Then set burner to simmer. Cover and let simmer for 30-40 minutes. While it’s simmering, have a quick taste and check your seasonings.
- Then serve with garnishes and enjoy!
For the winter soups, I start with Rachel Ray’s Curried Carrot Soup Recipe (Don’t judge me, some of her recipes are good!). Over the years I have learned that when I want to switch it up, this recipe works with other vegetables like Broccoli and Cauliflower. My family loves it!
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 8-10 full sized carrots, peeled
- 6 cups chicken stock
- 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- Coarse salt
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes.
- Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender (about 15 minutes).
- Use a food processor & process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Time out! I use a Cuisinart Immersion Blender for this instead of processing in batches. If you don’t have one, I highly recommend getting one. I use mine all the time and LOVE it.
- Once soup is processed, place back over low heat. If soup is too thick, add remaining stock (up to 2 cups) to achieve desired consistency. Enjoy!
So, I replace the carrots with broccoli for a delicious Curried Broccoli Soup and follow the same recipe using one large head of broccoli or two small heads.
For the Cauliflower soup, I remove the carrots from the original recipe and add one small head of cauliflower and two red potatoes, peeled, for a Creamy Curried Cauliflower and Potato Soup!!
I hope you enjoy these delicious recipes! Stay warm and Happy Holidays!!