- Prep Time : 5 minutes
- Cook Time : 25 minutes
- Yield : 1 large pot
- Water - 4 cups
- Onion - 1 medium, diced
- Fresh Tomato - 1 medium, diced
- Lean Ground Turkey - 1 pound
- Can of Diced Tomatoes - 1 can
- Tomato Paste - 1 - 16 ounce can
- Fresh Garlic Cloves - 4, minced
- Can of Kidney Beans - 1 - 16 ounce can
- Salt - 1/2 Tablespoon
- Ground Pepper - 1 teaspoon
- Ceyenne Pepper - 1/4 teaspoon
- Cumin - 1 teaspoon
- Worcestershire Sauce - 2 Tablespoons
- Chili Powder - 2 Tablespoons
- Flour (Replace with Cornstarch for Gluten Free) - 2 Tablespoons
- Pineapple - 1 can, crushed (drained)
NOTE: This recipe moves along quickly and is super simple when everything is prepped ahead of time. So, before you get started, chop up your ingredients and open up your cans so they are ready. Also, having everything prepped ahead of time allows you to prepare your meal much faster. It's a great habit to get into!
OK, here goes...
Pour the water into a large soup pot. Add the onion and tomato and all seasonings and bring it to a boil.
NOTE: You want to cook the onion first because it takes longer to break down than the turkey takes to boil.
Add the ground turkey and break it up with a whisk. (You'll be boiling the turkey at this point to blend it with all of the seasonings.)
In a blender add the can of diced tomatoes, tomato paste and minced garlic. Puree until smooth. Add this mixture to the pot along with all of the remaining ingredients except the flour.
Once the pot has come to a boil reduce the heat to low and let it simmer for 20 minutes.
In small bowl combine the flour with some liquid from the pot making a slurry. Add it to the pot and continue to simmer until the chili thickens.
Optional: Add the pineapple chunks for more of a Hawaiian twist and let simmer for 2-3 minutes until the pineapple is warmed with the chili.
It’s that time year again when the weather starts to turn from cold to just slightly warm. As the temps dip warmer I start to think of warmer times. One particular event comes to mind repeatedly. Our family trip to Hawaii.
Our extended family is spread out around the globe. One summer we decided to do something extravagant and meet in Maui. It was there that our true love of pineapple sprung to life. We took every opportunity to consume the delicious, juicy, sweet fruit. When I see a pineapple today I’m reminded of that trip. Lazing on the sand, swimming with sea turtles, the amazing food and wonderful experiences shared by my entire family.
Now, I fondly try to throw a bit of Hawaii into my cooking. In this case, warm chili and the sweet taste of pineapple seemed a perfect blend for this time of year when the sun warms your skin and the slight breeze gives a bit of a chill. The fact that this recipe is incredibly simple leaves me more time to daydream about waterfalls and tan lines. Sigh…
I hope this dish helps you transition into slightly warmer weather. I’m already thinking of the tasty pineapple treats I’ll throw together this summer.