Our Favorite Chili

We’ve had a couple weeks of unseasonably warm weather here in Chicago, but just today, flurries and terrible wind chills are back reminding us that it’s definitely still Winter. It’s days like today where I feel an especially strong obligation to provide you with comforting recipes like our favorite chili.

This recipe is special to me specifically because of how long it has been in the works! Matt and I have tried countless variations of this recipe, and this last batch was The. Best. Ever. All of our attempts have ranged from decent to way too spicy to totally delicious, and I’m ready to share the deets.

The secret lies in the 50/50 mixture of meat, and the balance of acidity and spices. You can definitely alter this recipe based on what kind of beans you prefer (replacing the pinto or kidney beans with black beans if that’s all you have on hand), or by swapping out the red bell pepper for another color, but let me tell you – I am writing this recipe exactly how I made it this last time. This is one recipe where I’ll encourage you to make as written 🙂

Note: Chiles de Arbol are small, dried spicy red peppers that you can find in the Hispanic aisle of most grocery stores. They add an amazing, smoky spice to the chili. If you can’t find them, increase the chili powder by another 1/2 T or to taste.

Try our favorite chili recipe and let me know how it works for you! I love packing the leftovers for weekday lunches, knowing that the protein will keep me full all afternoon long and through my workout. I hope you find this perfectly spicy chili to be as warm and comforting as we do!

chili 1

Our Favorite Chili

Makes 6-8 servings

1 lb ground turkey

1 lb grass-fed ground beef

1 T olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno (I removed half of the seeds, but omit all seeds if you do not like spice), small diced

1 T chili powder

1/4 t cayenne

1 t dried oregano

1/2 t cumin

2 dried Chiles de Arbol

Handful of fresh parsley, roughly chopped

2 8 oz cans tomato sauce

2 15 oz cans fire roasted diced tomatoes

1/3 c tomato paste

1 can kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

Avocado, fresh cilantro, cheese for serving

Method:

Heat large dutch oven over medium heat and add ground turkey and beef. Stir frequently, breaking the meat up as it cooks. Once all pink is gone, drain fat and discard. Add meat back to pan along with tablespoon of olive oil and add onion. Cook and stir for 3 minutes. Add garlic, bell pepper, jalapeno, spices, and dried chiles, stirring for another 2-3 minutes.

Add parsley and all tomato ingredients and stir until combined. Reduce heat to low and let simmer for at least 30 minutes.

Lastly, add beans and cook for 15 minutes before serving. Top with dairy-free cheese, avocado, and fresh cilantro. Enjoy!

Tip** Let your chili simmer as long as possible to give the flavors time to develop. Chili always tastes better the next day because the ingredients have had plenty of time to mingle!

chili 2
I tried Trader Joe’s vegan cheese shreds for the first time and they melt really nicely! Great for topping a steamy bowl of chili.

Orange, Fennel & Arugula Salad with Honey Dijon Salmon

Hello and Happy 2019! I hope your year is off to a great start. I spent the past few weeks totally engrossed in new cook books (thanks Mom, Pam, and Janice!) thinking a lot about what I’d like my relationship with food to look like this year, and how to translate that into blog posts/recipes to share with you.

This year, I hope to share more weeknight-friendly meals with you, including more vegetarian and vegetable-heavy options. Check out my new Weeknight Meals tab for more recipes to come!

That being said, what better way to start off than by sharing my favorite salad and salmon recipe? Oranges, fresh fennel slices, and peppery arugula come together for a bright and refreshing salad that’s great on its own, but even better paired with my honey dijon marinated salmon for a healthy weeknight dinner.

salad 4
I made this salad for dinner on New Year’s Eve and it was a hit. It is so crunchy, fresh, and delicious.

salad 1

I have been using this salmon marinade for years, and love its flavor and versatility – you can use this marinade on lots of other proteins, like chicken! The longer you let the protein marinade, the better, but it can be whipped up and thrown in the oven or on the grill within a half hour if needed.

salad 2

 

salad 3

Honey Dijon Salmon

Makes about 4 servings

1 lb filet salmon

1/3 C Dijon mustard

1/4 C honey

1/4 C coconut aminos, Tamari, or soy sauce

Method: 

Whisk marinade ingredients together in bottom of glass baking dish. Add salmon flesh side down. Cover and marinate for at least 30 minutes, preferably overnight. When you’re ready to cook, preheat oven to 350°.  Flip salmon over, flesh side up, and lightly season with salt and pepper. Bake for about 20 minutes, or until internal temp of salmon is 145°, and salmon flakes easily with fork.

Tip** If using same cold glass pan to cook salmon, put pan in oven right away before oven is preheated. This will prevent the glass pan from breaking due to temperate change.

Orange, Fennel & Arugula Salad

Makes about 4 servings

For the salad:

3 oranges, peeled and sliced into half moons + 1 orange for vinaigrette

1 bulb fennel, rinsed, halved, and thinly sliced

4 C fresh arugula

Fennel fronds for serving (optional)

For the vinaigrette:

1 shallot, finely diced

1 T Dijon mustard

1/4 C good olive oil

2 t orange zest

Juice from 1/2 orange

Juice from 1/2 lemon

2 T honey

Method:

Whisk vinaigrette ingredients together and set aside.

Assemble salad with fennel on bottom, then oranges, and arugula on top. Lightly drizzle vinaigrette and toss together. Serve immediately.

Tip** If you want to make the salad ahead of time, keep vinaigrette on side until you’re ready to serve.