As I put together a list of what I needed from the store recently, I realized there were ingredients on hand that I could use and my thoughts changed! I was pulling out dry herbs, spices, grains, beans and item’s I had not considered. So as always I looked back at what was on sale and adjusted my list to just a few simple ingredients. (Saved money for my next 3 meals as well!) So take some time and look at what you have on hand then do your shopping…here is one recipe I made

Turkey Chili                                                                                 8 Servings

          Ingredients

• 1 tablespoon canola oil
• 1/2 cup each diced small : onion, celery and carrot
• 1 lb. ground lean Turkey
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon ground chipotle chili or cayenne pepper, or to taste
• 1 (28 ounce) can crushed tomatoes
• 3 medium tomatoes, chopped
• 1 (15 ounce) can dark/light red kidney beans, rinsed
• 1 (15 ounce) can small white beans, such as cannellini, rinsed
• 1 (15 ounce) can black beans, rinsed
• 3 cups vegetable stock
• 1/2 teaspoon freshly ground pepper

        Procedure   

1. Heat oil in a large 2 gallon pot over medium heat.
2. Add onion, celery, & carrot and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes.
3. Add the ground turkey and cook for 4 mins, breaking up any chunks into small pieces
4. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
5. Stir in canned and fresh tomatoes, kidney, white and black beans, vegetable stock and pepper.
6. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.

Served with chopped fresh cilantro, 2 tsp of jalapeño pepper and ½ cup diced soft tofu as a garnish