Chili in the Summer


I’m going to start this morning off with a chili recipe.  Ah, nothing like a hot, steamy bowl of chili on a hot, humid Houston day- right?  Okay, so that makes no sense, but I had a serious craving for something hot and tomato-y and this chili was spot-on!  It’s a healthier take on traditional chili, because it uses turkey instead of beef, and incorporates 3 different beans for added fiber and taste.  The recipe is written as a crockpot recipe from the Kraft Foods website, but since the beans are pre-cooked in cans, you can easily make this on the stovetop in 30 minutes(although I cooked mine for an hour to really stew the flavors).  The recipe also calls for a jar of salsa, which could easily be substituted with fresh veggies to cut sodium. (I used the jar to save time and sanity) Oh, and I used an entire pound of turkey meat(instead of the 1/2 lb the recipe calls for), since it was only sold in 1 lb packages at HEB.  I thought it tasted great, and wasn’t overly meaty.  This recipe is kid and husband approved, so that’s really saying something!   I’ll post the recipe at the bottom of the page.



Breakfast this morning was not quite as exciting, but tasty nonetheless- Banana Cinnamon Oats.


Dennis left early this morning, and with no eggs in the house, it was another oatmeal kinda day for me.  These simple oats are filling and yummy.

  • 1/2 c quick oats
  • sprinkle of pumpkin pie spice
  • 1 Tbsp brown sugar
  • and enough water to get everything saturated

Microwave for 1 minute or until soft and throw in one sliced banana.  Yum!

Today is going to be another busy one.  Colette has a sleepover birthday party to attend(they are going to a fancy resort, that lucky duck!)  so I need to grab a giftcard for the birthday girl.  I have a shirt to return that didn’t quite fit Colette properly from my mall adventures yesterday, and a baby shower to attend for Meredith’s teacher this afternoon.  Guess I need to get moving.  I’m hoping to squeeze in a workout somewhere in there.

Enjoy your Friday, (the recipe for the 3-Bean chili is below)


Three-Bean Turkey Chili


  • 1/2lb.  ground turkey
  • 1 can  (28 oz.) diced tomatoes, undrained
  • 1 jar  (16 oz.) TACO BELL® Thick & Chunky Salsa
  • 1 can  (15 oz.) black beans, rinsed
  • 1 can  (15 oz.) kidney beans, rinsed
  • 1 can  (15 oz.) great Northern beans, rinsed
  • 1 tsp.  chili powder
  • 1 tsp.  ground cumin
  • 1 pkg.  (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese
  • 40 RITZ Crackers

make it

COOK turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.

ADD to slow cooker with all remaining ingredients except cheese and crackers; stir.

COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

SPOON into soup bowls; top with cheese. Serve with crackers.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

One thought on “Chili in the Summer

  1. Pingback: A Hairy Decision | The Deviated Runner

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