I hope everyone had a safe and happy Halloween! I also hope you’re enjoying that extra hour of sleep we got last night as much as I did. It’ll be nice to wake up to brighter mornings, but it’s rough that it’s going to be dark now when we leave work. Ugh! It just means we’re getting closer to my favorite holiday though, Christmas. Before we jump to Christmas, we still have Thanksgiving.
I had a few minutes today to take down the Halloween decor and add in my Thanksgiving decor.
Unfortunately, we didn’t win the Halloween chili cook-off this year. You can’t win them all! As promised, I wanted to share the turkey chili we made this year and I also have the recipe below for last year’s award-winning chili.
Healthy Turkey Chili
So, you can make this chili one of two ways, you can brown the meat in a skillet and add it, plus all of the ingredients into a dutch oven, or you can add everything to a crockpot and cook it on low for about four hours.
Personally, I like using the dutch oven so the meat doesn’t over cook, but if you don’t have time to babysit the chili and want to throw everything in the crock pot and go, it’s still fantastic.
I also found the cutest skull mini cake pan at Williams Sonoma this year and used it to make skull cornbread.
Here are the ingredients you need to make this turkey chili:
1 pound extra lean ground turkey
3 garlic cloves (I just use the minced garlic from the refrigerated section in the grocery store)
2 (15 oz) cans of red kidney beans
1 (15 oz) can corn, drained
1 (28-ounce) can tomatoes
1 yellow onion, finely chopped
1 tsp dried oregano
1 1/4 cups chicken broth
1/4 tsp cayenne pepper
4 tbsp chili powder
2 tsp cumin, ground
2 tsp olive oil
Award-Winning White Chicken Chili
And below are the ingredients you need to make the award-winning white chicken chili. I have always made this recipe in the crockpot versus cooking in a dutch oven. I literally throw everything in the crockpot on low for 4-6 hours, set it and forget it. Most of the time the chicken breaks off into hearty chunks, but sometimes I need to break up the larger pieces.
1-2 pounds of chicken (depends how meaty you want your chili)
2 (15 oz) cans cannellini beans, drained and rinsed
1 can corn, drained
2 cloves minced garlic (I just use the minced garlic from the refrigerated section in the grocery store)
1 small yellow onion, finely chopped
29 oz of chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 package light cream cheese
12 leaves fresh cilantro, chopped (add more if you are a cilantro lover)
1/2 of fresh squeezed lime
Alright, I hope you all enjoy these recipes as much as we do! Since Christmas is my favorite holiday, I already have a lot of decor, but can you ever have too much?
I’m starting my shopping for Christmas decor next weekend at the Gifted Gardener annual holiday sale. If you’re local to St. Louis, I recommend checking it out. Stay tuned to see my loot!