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!
Turkey Bean Chili 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.