Hungry Heart

Adventures in healthy living



Sometimes my husband spoils me. Like Yesterday. 

Jerry went grocery shopping while I did a workout on the elliptical machine.

And then he cooked dinner while I sat on the couch with a cold beverage and watched House Hunters.

I wasn’t even angry when I saw the receipt from the grocery store and realized he went over budget.

I am one luck y girl

Jerry made Indiana Chili for dinner.

You may remember that I made a meatless version of this back in September. This time we used ground turkey.

Indiana Chili
Makes 6 servings

  • 20 oz package of lean ground turkey
  • 2 cloves garlic
  • 1 jalapeno, chopped
  • 1 large yellow onion, chopped
  • 1 large green pepper, chopped
  • 28 oz can of petite diced tomatoes
  • 1 1/2 cups frozen corn
  • 15.5 oz can small white beans, drained and rinsed
  • 1 Tbls chili powder
  • 1 tsp cumin
  • juice of half a lime

Saute garlic, jalapeno, onion and pepper until soft. Add turkey and break up as it browns. Add spices, then tomatoes, corn and beans. Simmer 15 minutes.

Top with grated cheese, onions, avocado, hot sauce, tortilla chips, etc.

The original recipe omits the garlic, onion, and pepper and uses a small can of diced tomatoes. You would use a jar of your favorite salsa as a replacement.
You can make Easy Vegetarian Chili by using tempeh instead of turkey.

Jerry thought the flavor of the chili was a little bland.
I suggested adding a 1/4 cup of tomato paste, 1/2 teaspoon smoked paprika and 1/4 teaspoon chipotle chili powder. 
The tomato paste gave it a nice rich flavor, and the spices add a smoky flavor and a kick of heat.

Perfect topped with pepper jack cheese and a squeeze of lime.

Jerry even did the dishes after dinner.
I could get used to this :)

Leave a Reply

Required fields are marked *.