Pantry Chili

The title of this post says it all.  Look in your pantry and find the following ingredients.  Wait, scratch that...if you don't have the exact ingredients, find something similar to it.  It all works out! 

1 lb ground turkey

16 oz can black beans (rinsed, drained)

16 0z can white cannellini beans (rinsed, drained)

Cilantro

Chili Powder

Cumin

Paprika

¼ onion diced

Can Rotel – chunky

Minced garlic – 1-2 tsps

Diced pickled jalapenos

Small can tomato paste

Dash Worcestershire Sauce

Chicken Stock – low sodium

EVOO

S&P

Avocado – for topping

Chili is one of those “illusion meals”.  It looks and tastes like it takes an immensely long time to prepare but in all reality you dump a few canned ingredients in a pot, season well and simmer.  Easy breezy.  You can swap black beans for kidney beans; cannellini for navy, whatever you have in your pantry at the time will work just fine.  I do like using ground turkey for the health benefits but ground beef works perfectly fine as well – be careful of the grease, you may want to drain your meat before adding beans, no one likes greasy chili.  The trick to my pantry chili is to simply use what you have on hand, no drama, and season and taste every step of the way!   

Start by sautéing diced onions, pickled jalapenos and garlic until tender…a few minutes.  Add ground turkey, S&P, dash cumin, dash parprika and cook on medium until meat is cooked through. Stir every so often so the meat doesn’t stick or burn.  If you need to, add a drizzle of extra EVOO to the pot to help keep the turkey from sticking. 

Once cooked, add your Rotel and beans.  Stir and heat through for a few minutes then add Chicken Stock – eyeball it, but you want to cover the meaty, beany mixture so it has a good simmering liquid base.  Dash Worcestershire and add your tomato paste.  Mix well, taste and season.  Add more paprika, chili powder, cumin, chopped cilantro.  Add seasoning until your taste buds are pleased – I like a little kick to my chili so I am heavy handed with the chili powder and hot sauce may also make an appearance!  Now, cover and simmer.  The longer you simmer, the better the flavors merry and the more punch your chili will pack.

You know you’re ready to eat when your house smells good, you keep pacing in the kitchen waiting one more minute and you can’t wait a second longer.  Serve chili topped with diced avocado, fresh cilantro, dollop of sour cream and a few blue corn chips.

Enjoy!!