Easy Midwinter Chunky Chili Recipe

People always ask me how much time I spend cooking, and it is really crazy how much time I spend in the kitchen every day. Do what you love, right? On an average day, I’d say I’m in the kitchen for two hours. This includes prep, the actual eating nom-nom, and “cleanup.” Cleanup is in quotes because Shane washes literally everything, but come on, I help put stuff away! (I always pray for leftovers, but sometimes it ends up being an awkward half portion or not enough for both of us the next day.)

Life happens, and 2+ hours in the kitchen just isn’t always in the cards. As I spoke to my mom on the phone over the weekend and heard her faraway tales of the snowstorm on the East Coast, I figured I would be making chili if I lived there. Sure it was about 58 degrees in San Francisco, and I wasn’t exactly suffering from the cold, but I thought I would make an honorary batch of chili. This was Sunday, and I haven’t had to cook since! I’m not getting sick of it either.


“I’m ready for my closeup.”


Shane’s mom has been asking for “easy” recipes that even she can follow. This one is definitely doable for her! You literally just open cans and throw things in. You need:

1 lb lean ground turkey meat
8 oz can red kidney beans
8 oz can pinto beans
8 oz can corn (optional; this makes the chili not-paleo, otherwise it’s paleo)
1 16 oz (large) can of crushed tomatoes
1/2 yellow onion, chopped
1 small diced red bell pepper
1 small diced yellow bell pepper
1 small stalk celery, chopped
1 clove minced garlic
1/2 diced jalapeño
1/2 tsp cinnamon
dash of cumin
mountains of chili powder (optional)
sea salt and pepper to taste
cilantro, avocado slices, and lime wedge for garnish


Chunky chili just “chilling” in non-chilly SF


I set my slow cooker for 6 hours, though it was ready after about only 3.5 hours on high. The aromas were mouth-watering in the kitchen. Shane and I ate this Sunday over brown rice, and then the day after I ate it like a “chili salad” over lettuce with broken-up tortilla chips on top. Brown rice pasta or quinoa would also be good vehicles for this chili. Garnish with buckets of your favorite hot sauce. Let me know how this works out for you!

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2 Comments on “Easy Midwinter Chunky Chili Recipe”

  1. Lisa Young January 27, 2016 at 20:32 #

    Very easy! Looks good! Thanks!

  2. Marisa LaValette January 28, 2016 at 08:02 #

    All you need is the slow cooker and you’re all set!

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