Chili is the perfect way to get “un-chilly.” Okay, sorry, that was a little lame. But it’s SO true. A nice warm bowl of chili is the perfect way to warm up after a cold, blistery day. I made a giant pot of this chili. It freezes well, so I can freeze in individual portions and grab from the freezer when I need a quick meal.
This chili is loaded with ground turkey and lots of flavor. It is a recipe based on one from one of my favorite cookbooks, The Complete America’s Test Kitchen TV Show Cookbook. It takes about 2 hours to simmer the flavors together over the stove, and the flavor gets better over time (the full flavor comes out the next day!). If you’re looking for a tasty way to warm up this winter, this is your recipe!
Active Prep: 15 min.
Cook time: 2 hr
TOTAL: 2 hr, 15 min
- ¼ c vegetable oil
- 2 medium onions, diced small
- 1 red bell pepper, seeded and stemmed, diced
- 4 large garlic cloves, minced
- ¼ c chili powder
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 2 lb. ground turkey (I used 85% lean)
- 2 (15-oz) cans red kidney beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 (28-oz) can tomato puree
- Salt, to taste
- In a large Dutch oven, heat vegetable oil on medium-high heat. Add onions, pepper, and garlic cloves. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper. Mix well. Cook for an additional 2-3 minutes until fragrant, stirring frequently.
- Add ground turkey, breaking into small pieces as it cooks. Stir well and cook until turkey is fully cooked, about 6-8 minutes.
- Add kidney beans, tomatoes, and tomato puree. Add salt to taste. Bring to a boil, then reduce heat to low and simmer, COVERED, for 1 hour, stirring occasionally.
- Uncover and continue to simmer for an additional hour, until chili has thickened slightly. Serve immediately or store in refrigerator for 5-6 days in an air-tight container. You may also store in freezer for 3-4 months in an airtight container or freezer bag.
This past Sunday morning, I was doing some cleaning around the house, and I got to thinking about my FAVORITE Mexican restaurant (Mexicali), which got me thinking about Mexican food in general, and my brain kept going until I suddenly NEEDED the taste of a Moe’s Homewrecker burrito. I haven’t even been to a Moe’s in about 6 or 7 years (John converted me to Chipotle, but my love for Moe’s will go on!). But at that moment, I needed my chicken-and-pinto-bean-and-rice-stuffed burrito with everything else in it. The closest Moe’s to me is about a 35-40 minute drive, and I didn’t have much spare time, so I decided that I had to re-create the flavor in my kitchen.
You know how when you REALLY want to re-create a favorite restaurant dish at home, and it comes out so disappointing because the flavor doesn’t even come close? THIS WAS SO NOT THE CASE! I worried, during the entire burrito-making process, that this was going to happen to me and I would end up heartbroken and burritoless. This is one of my best copycat accomplishments! I must thank Christine over at Christine’s Kitchen Chronicles for the inspiration for the rice and bean mixture.
Copycat Moe’s Homewrecker Burrito
Active Prep: 15 minutes
Cook time: 15 minutes
TOTAL: 25-30 minutes
YIELDS: 8 (10-inch) burritos
- 1 rotisserie chicken, removed from bone and shredded
- 1 Tbsp chili powder
- 1 tsp cayenne pepper
- ½ tsp salt
- 1 c instant white rice
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 chipotle pepper (see note)
- 1 Tbsp adobo sauce (see note)
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 1 can pinto beans, drained
- ½ c water
- ½ c fresh salsa
- 8 (10-inch) flour tortillas
- Sour cream, avocado, cheese, lettuce, or any other filler you’d like!
NOTE: I usually just buy the small 4 oz can of chipotle peppers in adobo sauce. You can remove one of the peppers and finely dice it, then scoop out the Tbsp of adobo sauce from the can. Save the remaining peppers for future use, or add additional for some extra kick/smoky flavor! If you don’t love the smoky flavor of chipotle peppers, you may substitute with a jalapeño or just omit if you don’t want too much kick!
- In a large bowl, toss together the shredded chicken, chili powder, cayenne pepper, and salt until chicken is well-coated. Set aside.
- Prepare rice according to package directions. Should make around 2 cups cooked rice.
- While rice is cooking, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. In a small bowl, whisk together garlic, chipotle pepper, adobo sauce, cumin, and cayenne pepper. Add to skillet and heat until fragrant, about 2 minutes.
- Add pinto beans and water. Simmer until beans are soft, about 10 minutes.
- Remove from heat. Stir in 2 cups cooked rice and salsa. Mix well.
- Add ½ c seasoned chicken and ½ c rice mixture to flour tortilla. Add additional toppings as desired (sour cream, guacamole, etc). Roll up and enjoy! This tastes great warm or cold. Makes ~8 burritos.
Here’s how I assemble my burritos for that delicious “Homewrecker” taste!
- Spread 1 Tbsp sour cream in center of tortilla.
- Add ¼ of an avocado, diced, to the tortilla.
- Layer ½ c rice mixture followed by ½ c seasoned chicken.
- Sprinkle 2-3 Tbsp shredded Mexican blend cheese over filling.
- Fold in sides, roll carefully, and wrap in aluminum foil.
The after-Christmas blues leave us longing for beaches, summer picnics, and the shining sun… I’m about over winter and ready to spend my days in the warm outdoors! Nothing beats the smell of freshly cut grass and hamburgers on the grill. Today I decided to make a summertime-bbq essential – macaroni salad. I think we eat some type of pasta salad with every barbeque we have! I decided to play with the recipe and pack it with protein so I could take it as my lunch this week… maybe that way summer will arrive faster! Hard-boiled eggs and chickpeas are tossed into a basic macaroni salad recipe to make it a more filling – and even tastier! – dish. I will certainly look forward to eating lunch this week! Enjoy!
Protein-Packed Macaroni Salad
Cook/prep time: 15 mins
Yields about 8 cups
- 8 oz elbow macaroni
- 1 red bell pepper, diced
- 1 rib celery, diced
- ½ medium yellow onion, diced
- ¾ cup mayonnaise
- ½ tsp mustard powder
- ½ tsp celery seed
- 1 tsp salt
- 2 hard-boiled eggs, diced
- 1 cup canned chickpeas, drained
- In a medium stockpot, bring 2 quarts of water to a boil. Add macaroni and cook until al dente, about 7-9 minutes. Drain immediately and rinse with cold water until noodles are cool.
- In a large bowl, combine all ingredients including macaroni. Mix well. Let sit for 15 minutes to allow noodles to absorb excess moisture. Mix again and refrigerate until ready to serve.
When I was in college, one of my favorite things to get in the dining hall was a honey mustard chicken wrap. It sounds simple, but there was always a lonnnng line waiting to get this wrap. It was the mysterious “yellow sauce” in the wrap that us 18- and 19-year-olds lived for back then. Obviously, we knew it was honey mustard, but no one could figure out how to replicate the taste – there are so many honey mustards out there! Luckily, my five years’ experience as a waitress at Friendly’s exposed me to lots of different sauces and dressings, and I knew at first taste that the sauce was none other than Ken’s Honey Mustard Dressing!
I enjoy this wrap with either grilled or fried chicken. If I’m feeling a bit on the healthier side, I’ll opt for the grilled. But it’s the last day before the new year, and from what I’ve heard, diets aren’t really supposed to start until January 2nd, when you’ve figured out your diet plan. 😉 Luckily, I have some delicious deep fried chicken just waiting to be gobbled up. Tomato and avocado are my favorite add-ons to this wrap, but you can add anything you’d like.
Happy New Year!
Honey Mustard Chicken Wrap
Prep: 5-10 minutes
Yield: 1 wrap
- 1 10-inch wrap or tortilla (I like Joseph’s white or whole wheat wraps)
- 3-4 oz chicken, diced
- ¼ ripe avocado, diced
- ½ roma tomato, diced
- 1 Tbsp Ken’s honey mustard dressing
- 1 leaf Romaine lettuce
- Spread honey mustard in a 2- to 3-inch wide line across center of wrap.
- Layer lettuce, tomatoes, avocado, and chicken over honey mustard.
- Add additional honey mustard, if desired.
- Fold in sides of wrap, then roll into a wrap. Slice down the middle and enjoy!