Spicy Turkey Chili with White Beans

Well, September is here and with it invariably comes the end of summer. Lately, in the evenings I've been sitting out on our patio with a cup of tea or glass of wine and savouring the last fleeting moments of summer before it suddenly slips away. Next month will bring rain and more rain and slowly the days will get darker and shorter. So I guess it goes without saying that I can't say I'm exactly excited about the summer ending. But it sure was fun while it lasted.

Not to be all doom and gloom about it all. I mean, I guess there must be some nice things about the impending darkness that is otherwise known as Vancouver fall and winter...like Starbucks pumpkin scones, the Apple Festival, the new season of Dexter, going to one of these fun looking pumpkin patches and a Jane Birkin concert in November that my sister Melody and I have front row tickets to. Okay, I'm starting to feel optimistic already!

For me, September always seems to signify some sort of change.... going back to school, going travelling, starting a new job, having a baby and this year..going back to work in a few weeks after one year of maternity leave. I'm still not sure how I feel about that last bit but I must admit I am looking forward to more adult conversation and having an actual reason to put makeup and clean clothes on in the morning:)

So with all this talk of autumn, I thought I'd share an autumn type of dish with you all: turkey chili with white beans. Classic comfort food. I've been making chili as a staple for so many years now that I don't need a recipe anymore. If you like your chili on the spicier side add more chili powder and peppers and if you prefer it milder add less. Simple as that. Also feel free to add whatever veggies you'd like or have on hand. Mushrooms would be a great addition if you don't have someone in your home "allergic" to them. Serve with some crusty bread or blue corn chips as I did and you really can't go wrong.

Happy fall all!

Lorelei xox


Turkey Chili (serves 5-6)


1 onion, chopped
3 cloves garlic, minced
1 large can plum tomatoes (795ml)
1 fresh tomato, chopped
1 jalapeno, deseeded and chopped finely
1 fresh corn on the cobb, shave off corn with a knife (a handful of frozen corn also works)
2 Tbsp chili powder
1-2 tsp pureed fresh chipotle peppers
1 zucchini, chopped
2 Tbsp tomato paste
2 Tbsp cumin
1 can white kidney beans
1 package ground turkey
1 caribbean red hot pepper

garnish options

shredded sharp cheddar
blue corn chips
dollop of sour cream or plain yogurt

To make vegetarian or vegan

Omit ground turkey and add another vegetable of your choice.

Fry onion until soft. Next add the garlic, jalapeno and turkey and fry until mostly cooked. Add peppers, corn, canned tomatoes, fresh tomato, tomato paste, beans, zucchini, cumin and chili powder. Simmer for at least 30-45 minutes until cooked. You could also make this in a slow cooker if you have one.