Monday, October 15, 2012


We all like to think we are Paula Deen. You would be lying if you said you don't.

Whether you are a stay at home mom/dad, work full time, or even have two full time jobs and have kids, I think we would all like to think we are supermen/women in what we can accomplish for our families and those who depend on us in a single day.

The reality is; sometimes you do not have enough hours in the day to be an exemplary employee/mom/dad and a gourmet cook. This is where this recipe comes in handy! 30 minutes tops, and people will think you have slaved away over a hot stove just to make them this tasty meal. Chili is a comfort food, and good on a chilly fall day. Lean turkey meat makes it even healthier. Like my other recipes, this is completely gluten free and even lactose free. With a small amount of effort and some already made items, this is ready to go in a snap.

You will need:
  • 2 packets of lean ground turkey
  • 1 teaspoon olive oil
  • 1 cup of "already made" pico de gallo
  • 1 can diced tomatoes
  • 1 can of black beans
  • 2 cups frozen corn
  • 4 celery stalks
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 teaspoons paprika
  • 3 tablespoons Gebhardt's Chili Powder (this is very important!)

1. Open up your two packets of turkey. Mix all of your dry spices in a bowl. Sprinkle those spices generously on both sides of the ground turkey.

2. Place your teaspoon of olive oil into a medium sized pot and turn on medium heat. Let it warm up for a few minutes.

3. Dump both seasoned turkey packets into the pot. Start breaking up the meat with a spatul. It will look like this:

4. Keep breaking up the meat and turning it over in the pot until the turkey is cooked through (should turn white and no pink should remain). If you keep doing that for a few minutes, it should look like this:

5. Once your tukey is completely cooked through, lower your heat setting to medium low on your stove. It is time to add your remaining ingredients. Slice up your celery in 1 inch bites, and drain the black beans and the diced tomatoes.

6. Dump into your pot the frozen corn, chopped celery, black beans, sliced tomatoes, and pico de gallo. Cover it with your pot lid and let it cook on low for about 10-15 minutes until thorough heated and ready for serving.

I'm going to let you all in on a little secret. The secret to many of my cooking successes:

This little bottle contains a powerful punch of flavor. It has enough kick to add some southwest smokiness to your dishes, but not so much that little ones or the faint at heart can't eat it.Very very flavorful. I can't say enough good things about Gebhardt Chili Powder. If I was on a remote desert island and could only pick one spice for the rest of my life to take with me, it would be this. We Texans have been using it since 1896.

Now you have a 30 minute meal that you can be proud of. You can even tell your family that you chopped everything by hand. Just remember to hide the evidence :)

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