Lately, the ultra cold weather we’ve been having has been ultra perfect for trying out different soup recipes. In the frigid Winter temps, nothing smells, or tastes better then coming home to some home cooked soup. Or if you’re the main cook in the house, like me, coming home to make some home cooked soup. Usually, my cold weather arsenal has consisted of various chicken soups; veggie rice, chicken cream, and classic noodle. But in 2015, one of my new goals is to expand my cooking, and plan a better variety of weeknight dinners for us. So, I took the first step in being a little more creative by trying something new with a turkey bean chili! It’s easy to do, (I’m still just mainly in the ‘whats easiest to make’ zone), and as always, price conscious as well. You can make a big serving for 2, with leftovers for under $20. The perfect weeknight dinner to feed your family during the winter season..
1 1b Ground Turkey
1 can kidney beans
1 large can crushed tomatoes
Onion (1/2 cup)
Olive Oil (2 – 3 tbsp)
1 tbsp Salt, Paprika, Oregano.
1 tsp Garlic Powder, Ground Cumin.
Mix Everything together in a large pot. Stir often. Serve alone or over pasta.
I ate mine alone, but since I knew it wouldn’t be enough to fill up my boyfriend, I made his over angel hair pasta. Its delicious either way!
Add some parmesan cheese for extra fun and flavoring!
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