Just last weekend we attempted a camping trip with the family to the lake. The excitement had been building in our girl’s minds for days. They had dreams of fishing, swimming and roasting marshmallows all day.
The view was beautiful, the ceiling of stars were stared at in awe and the food was a nice break from everyday. While we all had a good time, we learned that a good night’s rest in a tent is a challenge. I’m still waking up in my own bed with sore hips. One other lesson I learned is that it’s more relaxing to camp when your toddler is potty-trained. Seriously.
But check out these views:
We really planned our menu for quick and easy dishes that everyone would eat. This included: burgers, brats, chips, pancakes, bacon, eggs – you know, camp junk food. But I really wish I would’ve planned to take my white bean turkey chili instead. I could’ve become the Martha Stewart of camping, lounging all day by the fire, devouring a suspenseful mystery while stirring a pot of hearty chili to fill the hungry mouths of my precious family as they came back with a haul of fish they caught. I could’ve…but back to reality.
So I put my Martha on hold until we got home. THEN we chowed down on this bowl of White Bean Turkey Chili.
I’m not one to shy away from spices so this baby has ‘em. And by the time this pot is cooked, they combine to make a seriously satisfying meal.
Okay, okay. I know it’s hot outside. This may be more of a winter dish but I know that if you’re anything like me, your dying to get outside to the pool (or at least your kids are). So throw it all in the crockpot, forget it and go! It’ll be ready when you get back.
TIP: to help reduce the *ahem* undesirable effects beans can cause, be sure to soak them in water overnight or 24 hours ahead of time. Discard the water and then rinse the beans in cool water. This process removes the phytic acid and enzyme inhibitors that can cause discomfort.
- 2 Tbls olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, chopped
- 2 pounds ground turkey
- 4 cups chicken broth, low sodium
- 1 pound great northern or navy beans, soaked overnight, drained and rinsed
- 1 1/2 Tbsp cumin
- 1/2 Tbsp dried oregano
- 1-2 tsp chili powder
- 1 Tbsp fennel seeds
- 1 1/2 Tbsp salt
- 1/2 tsp black pepper
- 4 cups spinach
- Heat up a pan with the oil and brown the turkey with the onion and garlic over medium heat until no pink remains.
- Place the turkey mixture, beans, chicken broth, water and spices in the crockpot and simmer on low for 6-8 hours.
- Once cooked, add in the spinach to the pot, slowly stirring until wilted.
- Ladle the chili into serving bowls and serve.