It’s no secret how much I love my pantry…and pretty much what sealed the deal for us when looking at homes to buy.
Walk-in. Tons of shelves. Good lighting. SOLD.
And I keep that sucker well stocked.
I’m a big fan of from-scratch cooking. But I also whole-heartedly believe in canned goods. They are a lifesaver for making meals in a pinch, and providing the use of certain ingredients all year, even when they’re not in season.
This Turkey Bean Chili was a big hit with the family. You could serve on its own, or use it as filling to top baked potatoes, hot dogs, tacos, burritos, or sloppy joes!
- 1 1/2 tablespoons extra virgin olive oil
- 1 large carrot, diced small
- 1 medium sweet onion, diced
- Salt and pepper
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 1 can (28 ounce) Italian diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup pimiento-stuffed green olives, coarsely chopped
- 1 can (15 ounce) pinto beans, rinsed and drained
- 1 can (15 ounce) white beans, rinsed and drained
- In a large dutch oven or nonstick skillet, heat oil over medium-high. Saute carrots and onion until tender; about 6 minutes. Season with salt and pepper. Add in the turkey and garlic, cooking until turkey is browned and no pink remains, using a wooden spoon to break up the meat as it cooks. Drain off fat.
- Stir in the seasoned tomatoes, tomato paste, and olives. Reduce heat and simmer for 5 minutes, stirring frequently. Taste, and if necessary, add another grind of salt and pepper. Stir in the beans and heat through, about 2 more minutes.
- Serve hot on its own, or use filling as a topping for baked potatoes, hot dogs, tacos, burritos, or sloppy joes!
This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.