During this time of self-isolation, I decided to go to Connecticut to hang out with my two cousins, who are two and four years old. I’ve been with them for just over a week and, for now, they’ve only just now become stir crazy.
They have me on my toes figuring fun activities to do with them. So far we’ve built an obstacle course, a race track, we learned how to do a maze, and played outside as many times as possible.
Among all the playfulness, we’ve also made some soup recipes! Look forward to seeing what those might be.
This recipe is a spin-off of an award-winning Chili recipe and it was magnificent. During the making of this chili, there were some modifications made due to the availability of ingredients and simple judgment calls based on what we deemed might be too much.
Be prepared to put some work into this chili but it will be worth it.
Originally, this chili was a three-meat chili. Ground beef, ground sausage, and bacon! What a trio. We opted to only use the beef and the sausage. It still yielded plenty of flavors.
If you’re not a fan of a bean-heavy chili, then this is definitely for you. With fewer cans of beans and more veg, you’ll definitely be farting less…
If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!
Prep Time: 20 minutes Cook Time: 4-6 hours
What You Will Need:
1 lb of Ground Beef
1 lb of Ground Sausage
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1/2 cup of Celery, finely chopped
1 small Yellow Onion, finely chopped
4-5 Cloves of Minced Garlic
1 Cup of Frozen Corn
15 oz can of Black Beans
15 oz can of Petite Diced Tomatoes, not drained
28 oz can of Peeled Tomatoes
2 Tablespoons of Tomato Paste
1 Cup of Pasta sauce
4 Tablespoons of Chili Powder
1 Tablespoon of Dried Oregano
2 Teaspoons of Cumin
1 Teaspoon of Dried Basil
2 Teaspoons of Salt
1 Teaspoon of Ground Pepper
1 Teaspoon of Cayenne Pepper
1 Teaspoon of Paprika
1 Tablespoon of Worcestershire Sauce
1 Tablespoon of Cocoa Powder
Begin by browning the beef and the sausage. When done place inside Crockpot.
Using the same skillet that you used for the meat, soften the onions, celery, red and green peppers. Add garlic to the skillet when veggies are almost done until fragrant. Add to Crockpot when finished.
Add the can of petite tomatoes with the liquid, add the peeled tomatoes and crush them with a wooden spoon or other utensils to make them smaller. Add the can of the black beans but make sure to drain the liquid.
Add the rest of the ingredients as is including all of the seasonings directly into the Crockpot.
Stir everything together until combined.
Set Crock pot on low for 4 to 6 hours.
Serve and top with desired toppings such as cheese, sour cream, or tortilla chips. Dobrou Chut’!
It’s safe to say that if you’re reading this post, it’s because you’ve experienced the comfort and delightfulness of a Panera Bread Soup and you want to mimic that same feeling at home. This will do the trick!
My go-to Panera order is a soup, usually the chicken and wild rice or turkey chili, in a sourdough bread bowl. My mouth is watering just thinking about the savory goodness. My closest Panera is about 25 minutes away so, for me, this is an easier and more affordable way to have Panera at home.
So, here’s why I love this chili. There is a complex amount of beans and legumes in this recipe make it much more interesting than your typical chili. Especially the edamame, because it never completely softens even after refrigerating the leftovers so it allows for some texture and it doesn’t seem like you’re eating a big bowl of mush.
I love the flavor profile of this chili. The seasonings in this chili are what MAKES the chili. Even if you think you won’t like cumin, I highly suggest you just try it. I promise it will not make it too spicy.
Furthermore, this recipe is completely adjustable to your flavor palette and dietary preferences. If you’re vegetarian, substitute the turkey for a can of black beans or cannellini beans to keep the heartiness. If you don’t like edamame, eliminate it and pretend it’s not there. We’ve all avoided things and/or people at some point in time.
Don’t let this long list of ingredients intimidate your avid laziness. It’ll be worth it in the end and then you won’t have to make dinner for another two nights because you’ll be surviving off of leftovers.
Let me know if you make this recipe! I would love to see them!
Prep Time: 15 minutes Cook Time: 30 to 35 minutes
What you will need:
1 lb Ground Turkey
1 medium White Onion, diced
3-4 Garlic cloves, minced
3 Carrots, chopped
3 Celery stalks, chopped
1 Green Pepper, chopped
2-3 tablespoons of Olive oil
28 ounce can of Crushed Tomatoes
16 ounce can of Garbanzo Beans, drained and rinsed
16 ounce can of Kidney Beans, drained and rinsed
1 cup of Corn (I recommend frozen)
1 cup of Edamame
3 to 4 cups of Vegetable Broth
1 tablespoon of Chili Powder
1 tablespoon of Ground Cumin
1 teaspoon of Oregano
1 teaspoon of Basil
1 teaspoon of Parsley
1/2 teaspoon of Crushed Red Pepper
**Adjust ingredients according to desired taste**
Heat oil in a large pot or dutch oven. Add chopped onion, celery, green pepper, and carrots. Cook until softened.
Add ground turkey and brown. Be sure to break apart.
Combine ground pepper, chili powder, ground cumin, oregano, basil, parsley, and crushed red pepper flakes and garlic to the mixture. Cook for 1-2 minutes until fragrant.
Pour in vegetable broth, crushed tomatoes, garbanzo beans, and kidney beans.
Bring chili to a simmer and cook for 15 to 20 minutes.
Then add corn and edamame and simmer for another 15 minutes.