When I posted the Jerk Chicken chili someone actually asked me why I make chili during the summer months. That’s easy- I live in a state with unpredictable weather. If you visit Florida on vacation you would think- it is so nice and summer all the time. That is not true- this is what the weather looks like most of the time:
7-8 am mosquitos are on the attack
8-10 am HOT
10-12 am HOTTER
12-2 pm SUPER HOT like 105 degrees
2-4 pm Thunderstorm out of nowhere
4-6 pm overcast but HOT again. Like didn’t we just have hurricane strength winds and rain?
6-8 pm mosquitos are on the attack again
There is only just a few hours to enjoy the famous Florida sun.
I am so loving my slow cooker. Because most recipes are fail proof and you only have to put forth a little effort in the beginning. And presto- a magical meal is made. What can I say, I’m lazy(ish).
Ever since I was a small child my mom has made soup whenever it rains. It is comforting. When I first had chili it was in a can. It was gross. I never wanted to try it again. Then fast forward to college and I realized that I had to pay for my own food and cook it too. Chilis became my go-to meal. I could toss the ingredients in a pot and return to studying. Because in the words of my spirit animal “ Ain’t nobody got time for that”.
This jerk Turkey Chili recipe is the perfect weeknight dinner. It has the right amount of spice to add some excite everyone. make it today.
- 1 Lb Ground Turkey
- 1 Large Sweet Potato
- 1- 15 oz Can Pinto beans, red kidney beans and black beans Rinsed and drained
- 1- 15 oz Can Corn Rinsed and drained
- 1-28 oz Can Whole plum tomatoes smashed them and retain the juice
- 3 - 3 1/2 Cup Broth( or water)
- 2 Tablespoon Dry jerk Seasoning
- 1 medium onion Chopped
- 2 cups Fresh Kale chopped
- 1 Tablespoon Olive oil
- 1/4 Cup Cilantro plus more for serving
- Salt and fresh pepper taste
Heat the oil over medium high heat in a skillet. Add the onion, turkey, 1 tablespoon jerk seasoning. Keep moving it around in skillet. When the turkey is browned and crumbled and the onions have soften, remove from the pan and set aside.
In the slow cooker- Add the sweet potato, corn, black beans, pinto beans, broth, tomatoes and the remaining spices- stir to combine. Cover and cook on high for 3-4 hours or low for 5-6 hours. After an hour add the quinoa and kale. Cover and cook until the potatoes are tender. Stir in additional stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings..