Winter. . . .Ugh! I am so over it.
I want blue skies and sunshine.
That’s not asking too much is it?
I know, I know . . .I live in Utah. I should be used to cold, snowy winters. I need to either buck up or move somewhere warm, right? I’ve decided that the older I get, the more and more I hate the cold and am a complete wimp about it. The only bright side of the cold weather is warm, comforting soups, right. It’s been so cold that’s all I’ve wanted lately.
I made this Firehouse Chili the other night and it was the perfect thing to eat on a cold, snowy night. I served it with some yummy cornbread and it was the perfect meal. Complete comfort food.
So simple, extremely comforting and absolutely delicious! This was definitely a huge hit the other night and did its job warming us up from head to toe. If you ask me, the sour cream is a must, don’t leave it off.
- 1 ⁄4 cup olive oil
- 1/2 cup chopped onion
- 1 lb ground turkey
- 4 cloves garlic , minced
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 1 can white (15 oz) Great Northern Beans (white beans)
- 1 (14oz) can petite diced tomatoes with garlic & olive oil, undrained
- 4 cups beef stock
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 ⁄2 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 cup shredded cheddar cheese
- Sour Cream
- Extra Cheese
- Green onions
In a large pot, heat oil over medium heat. Add onion and saute until softened, about 5-6 minutes. Add in ground turkey and garlic; saute, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes; drain any excess fat.
Add beans, tomatoes with juice, beef stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil.
Cover; reduce heat to low and simmer gently for 30 minutes. Taste and adjust seasoning with salt and black pepper, if necessary.
Ladle into bowls and garnish with cheese, avocado, green onions and sour cream, if desired.
Also, regular diced tomatoes are just fine too or whatever you have in your pantry.
Recipe Source: Adapted slightly from 300 Sensational Soups