Turkey Chili

Chili is a go-to meal for anyone who’s not sure what to make for dinner. Throw everything into the pot and let it simmer, you can even bake some cornbread to serve alongside it while you wait. Our recipe for turkey chili is easy to make and sure to please, we hope you enjoy it as much as we do.


2 T olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 large red bell pepper, chopped
2 T all-purpose flour
1 ¼ cups chicken broth
1 lb. white ground turkey
28 oz diced or crushed tomatoes
30 oz pinto or kidney beans
4 T chili powder
2 T cumin
1 tsp dried oregano
1 T paprika
½ T salt (or to taste


Optional Toppings:

Crushed tortilla chips
Sliced avocado
Shredded cheddar
Sour cream


Chop your onion and red bell pepper. Mince your garlic if you are not using pre-minced.

In a large soup pot, add your olive oil, onion, red bell pepper and garlic. Cook them for 6-8 minutes on medium heat, stirring occasionally until your onions are translucent.

Add your white ground turkey to the pot and turn up the heat to medium-high. Break up the turkey into small pieces using your spatula or a wooden spoon as it cooks. Continue cooking the turkey and breaking it apart until there are no spots of raw turkey left.

Add your all-purpose flour to the pot. Stir until combined and continue to stir occasionally while it cooks for another 5 minutes.

Pour your chicken broth into the pot and stir until the flour has dissolved into the broth.

Add your chili powder, cumin, dried oregano, paprika, and salt into the broth and stir until combined.

Drain your canned beans. Pour in your tomatoes and beans, stirring to incorporate them into the broth.

Bring the chili up to a boil and then turn the heat down to medium-low. Simmer for 20-25 minutes, stirring regularly to keep the chili from sticking to the bottom.

Serve immediately and top as desired. Enjoy!


Lamb Stew

Spring is around the corner, but there’s still a chill in the air. Warm yourself up with this comforting and hearty stew inspired by a classic Irish recipe, just in time for St. Patrick’s Day. Best of all, you don’t need a crock pot or Dutch oven to make this dish, just a reliable pot and some time. We hope you enjoy this scrumptious stew.



1 lb. lamb stew meat (or beef if you prefer)
2 T neutral oil
2 lb. peeled and cut potatoes
1 cup peeled and roughly chopped carrots (about 4-5 medium carrots)
1 cup roughly chopped yellow onion
1 cup finely sliced leeks, cleaned (about 2 medium leeks)
2 T all-purpose flour
3 cups chicken stock
¼ cup chopped parsley
2 tsp chopped thyme
Salt to taste
Pepper to taste



Begin by preparing your vegetables. Peel and cut your potatoes and carrots.

In a large pot, add your chicken broth and a pinch of salt. Simmer on low heat.

Add your carrots and potatoes to the pot to allow them to cook first. Turn up to low-medium heat. Cover with the lid.

Chop and clean your leek. You can do this by cutting your leek in half lengthwise, stopping where the fronds start emerging from the stalk. Turn the leek over on its side by 90 degrees and chop again, cutting it into 4 segments. Fan out the sections on the inside of the leek, using the fronds as a handle. Wash out any dirt inside the leek. Press the sections back together and chop finely. Add it to your stew pot and cover.

Chop your onion, parsley, and thyme. Add them to the stew pot. Stir the pot to combine all the ingredients. Cover with the lid.

In a pan, add your oil and lamb stew meat. Cook on medium heat until the lamb meat has browned on both sides, about 7-8 minutes.

Remove the lamb from the pan, leaving the juices from the lamb and oil in the pan.

Sprinkle your flour into the pan and stir to absorb all the liquid. Add it to your stew and stir thoroughly to combine.

Add salt and pepper to your taste.

Turn up to medium heat and cover with the lid. Cook for 30 minutes on medium heat, stirring occasionally to ensure that nothing sticks to the bottom of the pot.

Serve immediately and enjoy!