Sunday 13 Bean & Turkey Chili

The reason this super hearty chili has Sunday in its name is because it uses a mix of 13 different dry beans that need to be soaked overnight (Saturday night in my case).

The beans and the chili itself simmer for a few hours, hence why Sunday is a great day to make this huge pot of yumminess!

This recipe freezes well and unless you want to eat chili 7 days in a row, I would most definitely put some in the freezer for a rainy day ūüôā

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I was inspired by the recipe on the back of¬†Bob’s Red Mill 13 Bean Soup Mix¬†and added a bunch of other ingredients and spices and ran with it. ¬†The result was fantastic! ¬†This recipe would be equally as fantastic if you cut out the lean ground turkey and made a vegan version!

I love¬†Bob’s Red Mill¬†and have used tons of their other products and have never been disappointed.

This was a great base for the chili with a mix of navy, black, red, pinto, baby limas, large limas, garbanzo, great northern and kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.

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Ingredients:

1 822g Package of¬†Bob’s Red Mill 13 Bean Soup Mix, soaked in water overnight

1 Package extra lean ground turkey

1 c pasta or tomato sauce

1 medium sweet onion, chopped

3-4 garlic cloves, minced

2 jalape√Īos, chopped (one seeded, one with seeds)

2 bell peppers, chopped

5 spinach ice cubes (or a few large handfuls fresh)

1 c chopped kale

1/2 bunch asparagus spears, chopped

3 vine tomatoes, largely chopped

Spice Mix (combine all in a small bowl)

3 tbsp chili powder

1 tbsp sea salt, pepper to taste

2 tsp cumin

1 tsp cayenne

1 tsp smoked paprika

1/2 tsp garlic powder 

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STEP BY STEP:

SOAK BEAN MIX OVERNIGHT IN WATER.

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THE FOLLOWING MORNING, RINSE, DRAIN, AND TRANSFER TO A LARGE POT.  COVER WITH WATER.

BRING TO A BOIL.  REDUCE HEAT TO LOW.  ALLOW TO SIMMER FOR ABOUT 1 HOUR, COVERED.

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WHILE THE BEANS ARE SIMMERING, I SUGGEST PREPPING ALL YOUR VEGGIES AND SPICES.

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AFTER ABOUT 40 MINUTES, YOU WILL WANT TO START COOKING THE TURKEY MIXTURE.

SAUTEE ONION AND GARLIC FOR ABOUT 5 MINUTES IN A SAUCEPAN.

ADD LEAN GROUND TURKEY AND SAUTEE UNTIL COOKED THROUGH.

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ADD PASTA SAUCE, SPICES, AND ALL OTHER VEGGIES.  COMBINE WELL AND SIMMER FOR ABOUT 10 MINUTES.

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ADD TURKEY AND VEGGIE MIXTURE TO BEANS AND COMBINE WELL.  SIMMER FOR ABOUT 20 MINUTES AND YOU ARE DONE!

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GARNISH WITH WHATEVER YOU PLEASE.

I USED A LITTLE BIT OF SPRING ONION AND CILANTRO. ¬†SERVE WITH CRACKERS. ¬†(I USED MARY’S GLUTEN FREE)

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I know this recipe seems a little bit complicated because there are so many ingredients.  But it is worth it!  And just remember you will have a freezer meal ready to go!

I hope you enjoy this hearty Sunday meal ūüôā ¬†We did!

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2 thoughts on “Sunday 13 Bean & Turkey Chili

Comment on this Post. Did you try a recipe I posted? Do you have a suggestion? I am always looking for new inspiration. Let me know, I would love to hear from you!

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