Turkey Bean Chili + Corn Tortillas

Winner, Winner, Chili for dinner! I'm sharing one of our most favorite meals just in time for Fall to set in. You can enjoy a big bowl of Turkey Bean Chili on a cool Saturday while College Gameday entertains you or on a slow Sunday afternoon while you watch the leaves change. Chili really is a terrific meal and with this one, you can eat it without feeling like it's bad for you!

This recipe came straight out of The Daniel Plan cookbook which means it qualifies as a clean eating meal! They didn't include this meal on their website, but there are lots of other clean recipes there so make sure you check it out!

oops! I was so excited about all these colorful veggies that I forgot to snap a picture of the other ingredients! 

I always use more onion than called for because I love them!

This is our #2 favorite recipe from the Daniel Plan Cookbook. #1 being Turkey Burgers!

You know a meal is going to be tasty when it's this colorful!

Mixing in the ground turkey with the veggies, tomato paste, and garlic.

Throw those spices in there and everything starts smelling REAL nice!

The best my stovetop has ever looked!

Hungry yet?!

• 2 tbsp EVOO
• 2 cups finely chopped celery
• 2 cups finely chopped carrots
• 2 cups finely chopped red onion
• 1 green bell pepper 
• 4 tbsp tomato paste
• 6 large garlic cloves, minced
• 2 lbs ground turkey
• 2 tbsp mild chili powder
• 2 tsp cumin
• 4 tsp dried oregano
• 1 tsp kosher or sea salt
• 1/2 tsp black pepper
• 2, 15oz cans diced tomatoes
• 2, 15oz cans red kidney beans, drained and rinsed
• 2, 15oz cans Cannellini or white Navy beans, drained and rinsed 
• 2 cups water or low-sodium chicken broth

1. Grab your largest pot and use it to heat the olive oil over medium heat. When the pot gets hot, add the veggies (celery, onion, pepper, carrots) and cook until soft. 
2. Next, add your tomato paste and stir continuously for 2 minutes.
3. Add garlic and cook for 1 minute.
4. Add your turkey to the pot and break apart while you stir the ingredients in the pot together. Cook until no longer pink.
5. Now add your spices (chili powder, cumin, oregano, salt, pepper) and cook 2 minutes. Stir once or twice.
6. Lastly, add your tomatoes, beans, and broth/water. Cover and heat until chili becomes bubbly.
7. This will make 10-12 servings depending on how big your servings are!

This is a VERY filling meal! Matthew loves for me to make some corn tortillas for him to have with the chili. So, if you are up for the challenge, here's the quick recipe for corn tortillas:

Not pictured, the fourth ingredient: water!

Thanks you, KitchenAid Mixer, for letting me clean up while you stir things for me!

Finished dough.

Fry it on up! 

• 2 cups corn flour
• 1 tsp salt
• 1 cup water
• 1/4 cup EVOO

1. Place large pan on stove eye and turn to medium heat.
2. Mix all ingredients together.
3. Take rounded tablespoons of dough and flatten into small tortillas with your palms.
4. Place tortillas on heated pan and flip after a minute or two.
5. Eat while warm!

I find myself tweaking this recipe every time I make it since it is an invention of my own! Sometimes I add baking powder which makes them just a little fluffier and sometimes I add cayenne pepper to give them a kick! We also eat them with some Mexican recipes. Matthew would eat them with everything if given the chance!