Smokey Turkey Chili with Bacon

I had a craving for Chili lately
So this week, with the temperature dropping
I decided it was time to make up a batch!

This was my first attempt at Chili with meat too.
Just being back on chicken, turkey and recently, pork
it made me a little nervous.

I decided on ground turkey... but then it hit me.
Yes! Bacon will be the key to this chilis success!
Cuz everythings better with bacon I hear.

This Chili goes great with quinoa ( I cooked mine in veggie stock)
or a nice Cornmeal muffin
Maybe try topping off with cheese (or Daiya!!)



4 slices of natural selections hickory smoked bacon
1 package of organic ground turkey
1 medium onion, diced
1 sm package of cremini mushrooms, sliced
6 baby carrots, sliced
2 stalks celery, sliced
1 green pepper, diced
1 sm can pinto beans
1 med can black beans
1 med can white cannelli beans
1 sm can of fire roasted tomatoes diced
1 large can of tomatoes diced
2 tablespoons Epicures Taco seasoning
1/4 teaspoon of Epicures Chipotle spice
10 shakes of cayenne pepper (or more, to taste!)
veggie stock
1 - 2 tablespooons tomato paste
s & p

how to:

in a large stock pot heat bacon till it starts releasing fats
add onion and cook on a med low heat until onion is tender
then add celery and carrot, cook 2-3 min
then add mushrooms and peppers
scraping the brown bits off the bottom of the pan (flavor!!)
cook until mushrooms are almost cooked thru
scrape above mixture onto a plate
set aside

add ground turkey to stock pot
mash up with wooden spoon
sprinkle with taco seasoning, chipotle, cayenne, s & p
cook until turkey is no longer pink
scraping the brown off the bottom of pan

rinse and drain beans
add to turkey
add bacon veggie mixture back to pot
add both cans of tomatoes
add more liquid with stock
half way to 3/4 of the way up the pot
stir in tomato paste

bring to a boil
then let simmer for 45 min, covered

freezeable up to 2 months


Starting Over

So you may have noticed
I have erased all my previous posts
I decided to start over, fresh and new
I am also now incorporating
Organic chicken and turkey
in my diet
So yummy new adventures in the kitchen for me!

Super easy
Gluten Free/Wheat Free/Dairy Free
recipes and helpful hints here and there


Crock Pot Chicken Stew

With all this wind and rain
I pulled out my crock pot!
I wanted to make something a little more satisfying
then your everyday chicken soup.
Throw this together the night before
set to low and wake up to a
delicious aroma.


1 white potato (size of your hand)
1 small sweet potato (palm size)
2 stalks celery
1 carrot
1 clove garlic chopped
1 small onion or 2 small shallots
1 package of organic boneless skinless chicken thighs
all purpose Gluten Free flour
poultry seasoning (1 tsp)
2 bay leaves
2 stems fresh thyme or 1 tsp dried
s & p
chicken stock/veggie stock
frozen peas

How to:
1) Cut up all veggies (potatoes, carrot, celery, onion) and place in crock, add garlic
2) Cut up chicken thighs into quarter sized pieces and place in bowl
3) s & p on the chicken,
then add poultry seasoning and
just enough to coat the pieces dry.
4) Add thyme, bay leaves and stock
(until almost covered, the veggies and chicken release juices too)
5) Set to low, cook for at least 6 hours.
7) Stir in frozen peas 10 min before serving, if desired