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Homemade Chili

Yvonne Tally
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The autumn days are upon us. Break out your woolly sweaters and Uggs. It’s time to get cozy and enjoy a big bowl of homemade chili. This recipe is so simple, keeps up to 5 days in the fridge, freezes well and makes a great hot lunch for the kids, big and small. It is low in fat, high in protein and fiber and if you want to make it vegetarian, skip the turkey!

Prep Time: 20 minutes
Cook Time: At least 1 hour, better if simmer for 3 hours
Servings: 6-8


cannellini beans (Italian white kidney beans) 2 cans
garbanzo beans 2 cans
kidney beans 1 can
black beans 1 can
red beans 1 can
chopped tomatoes, roma 2
carrots, chopped 3
yellow onion, chopped 1
celery stalks, chopped 2
garlic cloves, minced — the amount is up to your taste buds. 2-3
organic ground turkey thigh meat 1/2 lb.
good red wine 1/2 cup
organic chicken stock (store bought or homemade) 1-1/2 cups
Gebhardt™ chili powder 3 tablespoons
ground cinnamon 1 teaspoon
ground cumin 1 tablespoon
dried oregano 2 teaspoons
salt and pepper to taste
olive oil for sautéing
Garnish suggestions:Monterey jack cheese or parmesan, chopped scallions, hot sauce
  • Throw all the carrots, onion, celery and garlic in a food processor and let chop until the size of almonds for chunky chili.
  • Heat a big pot with about 2 Tbsps. olive oil over medium flame.
  • Add all the veggies and coat evenly.
  • Sauté the veggies just until the color of the carrots deepens, about 3 minutes.
  • Add the ground turkey meat. Brown on medium high for 3 or 4 minute.
  • Turn heat up and add red wine. Let wine completely evaporate, about 2 minutes.
  • Add the seasoning, all or half, it depends on your taste buds.
  • Give it another stir and add the tomatoes, beans and chicken stock.
  • Cover and let simmer for at least 1 hour but 3 hours if you have time. This is one of those meals that taste even better the next day!
  • Garnish with cheese and hot sauce
  • This chili goes great with my feta and cucumber salad and a glass of red wine. Enjoy!

Yvonne Tally

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