Cozy season is here so bring on the comfort meals! This super simple chili recipe has been our forever go-to and more in recent years since moving to Portland. It’s healthy, spicy, filling and makes for great left overs. I have made this for friends and family and it’s always been a crowd pleaser. You can throw this together earlier in the day and let it sit or whip it up to eat right away. We use ground turkey but ground beef, chicken, or even Thanksgiving Turkey leftovers could be substituted. But what make this chili especially delicious and “PNW” is adding in about a can of local favorite, Rainier Beer. Now, this can be made with any beer - I have used the Drive-Thru Amber from TJ’s quite a bit - and it will be delicious. So grab a can of your favorite!

What You’ll Need:

Olive Oil
1 large yellow onion - chopped
1 clove of garlic - minced
5-7 mini sweet bell peppers - chopped
1lb ground turkey
30oz (2-14.5 oz cans) Diced Fire Roasted Tomatoes
1 can red kidney beans - drained (white beans work, too)
1 12oz can Rainier Beer
Salt
Pepper
Chili Powder
Turmeric
Cumin
Cinnamon
Cayenne (Optional)

Garnish:

Plain Greek Yogurt
Tillamook Cheddar Cheese - shredded
Green Onion - diced
Cornbread

Directions:

Pour a generous amount of olive oil into a large pot on medium - heat until hot.

Add in onions, garlic, pinch of salt and pepper, cook until onions are soft.

Mix in bell peppers and stir occasionally until peppers are also softened but not burnt.

Add in 1lb of ground turkey and use your spatula to break it up. Cook until slightly browned.

Add in about 3 tablespoons of chili powder, 1 tablespoon turmeric, a dash or so of cumin, and a dash of cinnamon. I also add in cayenne pepper to give it more of a kick. Mix until combined and let it cook for about a minute.

Pour in tomatoes, beans, and beer and mix together. I usually pour anywhere from half to 3/4’s the can and then enjoy the rest.

Bring to simmer and let it sit, covered, until ready to be served.
(If you chose to serve later, turn off heat)

Garnish with a dollop of plain greek yogurt (or regular sour cream), a handful of Tillamook Shredded Cheese, green onion, and a slice of cornbread. Enjoy!

I do not make my own cornbread (yet) from scratch but am very fond of TJ’s Gluten-Free Cornbread Mix - which turns out to be a seasonal item in the fall, so stock up.

Leftovers can be stored up to a few days.

*This post is not sponsored by Rainier Beer nor am I affiliated with them.

Okay, okay. We all know cauliflower has been a thing for a minute and so has had cauliflower fried rice.. but have you tried it with miso? We have been obsessed with Red Shell’s Miso Dressing and have been looking for excuses to add it to just about anything I can.

In an effort to eat less grains, I thew together this simple dinner that only packed a lot of flavor and protein but it’s also low carb and very filing and is great for dinner and left overs for lunch the next day. I thew in my favorite mix of vegetables and adding a little miso and this easily became one of my favorites dishes.

What you'll Need:
Head of Riced Cauliflower
1lb Ground Turkey
1/2 Red Onion - sliced
4-5 Mini Bell Peppers -sliced
1 Zucchini - sliced
Hand Full Broccolini - chopped (Florets will work, too)
1 Jalapeño - chopped (optional)
2 Eggs - whipped
2-3 tbs Red Shell Miso Dressing
2 tbs Olive Oil - separated (or sesame/coconut oil)
Salt
Pepper
Garlic

What To Do:
Heat a 1tbs olive oil over med-high in skillet until hot and then add ground turkey. Cook until browned but not fully cooked. Remove and set aside in a bowl. Remove any excess water and fat in pan.

Add a bit more olive oil and heat until slightly smoking.
Add in sliced onion and a pinch of salt and stir and let cook sweating.
(I prefer sliced over diced with red onion - the longer strips give such good flavor.)

Add in additional vegetables in order of: peppers, zucchini, broccolini, jalapeño. Add a little salt and give everything a quick stir before adding in the next one.
Sautée until veggies are semi soft.