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Delicious Turkey Chili with Beans and Spices

November 3, 2025November 3, 2025by Jenn Mandell2 Comments

Replace red meat with turkey in this tasty, healthy recipe

Two bowls of turkey chili topped with avocado, sour cream, and shredded cheese, alongside a bowl of sliced cucumbers and a container of shredded cheddar cheese.

This turkey and bean chili will spice up your game day or any day of the week. Make it ahead and warm turkey chili up whenever you crave a warm satisfying meal. Serve it over tortilla chips and top wth cheddar cheese, sour cream and guacamole for delicious nachos.

Turkey chili is a great, simple dish that you can make ahead of time. The recipe comes together very easily and then you just let it simmer on the stove.The addition of two different kind of beans makes turkey chili more interesting and flavorful. I especially like to make this dish on Sunday afternoons when we are gathered around watching football. Chili always reminds me of Fall and cozy days at home.

You can adjust the seasonings to suit your level of spiciness. One thing to note is the type of chili powder you are using. Dark chili powder is smokier and uses dark colored peppers like ancho or chipotle. Light chili powder will be more mild. I like to use dark chili powder in this recipe because chili requires a depth of spiciness. If you only have light chili powder add an extra tablespoon to achieve more spice.

Turkey chili will keep for 5 days in the refrigerator or 2 months in the freezer. You can serve turkey chili with whole wheat or flour tortilla or over rice. I like to top turkey chili with fresh grated sharp cheddar cheese, avocado and sour cream. You can also add chopped cilantro if you like.

Please let me know if you tried this recipe. xo, Jenn

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Turkey and Bean Chili

A Healthy and Spicy Chili Recipe

Prep Time15

Cook Time1

Course: Main Course, dinner

Cuisine: Tex-Mex

Keyword: Turkey, healthy recipe, beans, chili

Servings:

Calories: 297kcal

Ingredients

2 tbsp light olive oil
1 lb ground turkey white meat
1½ cup onion chopped
3 tbsp dark chili powder or 4 tbsp of light
2 tbsp cumin
1 tsp garlic powder
½ tsp kosher salt
1 tsp dried oregano
1 can 28 ounce diced tomatoes
1 can 15.5 ounce red kidney beans
1 can 15.5 ounce pinto beans
1½ cups chicken broth

Instructions

Heat oil in pot, add chopped onion and sauté for 3 or 4 minutes until translucent
Add ground turkey to pot, break up meat with a wooden spoon and you brown meat
Add can of diced tomatoes and stir
Add both cans of beans
Add garlic powder, dark chili powder, cumin, oregano and salt
Stir in chicken broth
Bring to a boil then reduce heat and simmer for 1 hour stirring occasionally
Serve topped with avocado, sour cream and shredded cheddar cheese

Nutrition

Recipes, Dessert, Holiday and Special Occasion

Delicious Fall Pear Tart Recipe

October 21, 2025October 21, 2025by Jenn Mandell3 Comments

Perfect dessert for Fall

This pear tart comes together so quickly and is absolutely delicious and healthy. Whenever I make it at home you can smell the warm scent of the cinnamon and pears throughout the house. It smells like Fall and tantalizes your senses waiting to take a bite. The homemade graham cracker crust is easy to make and is so much better than a store bought crust. It is easy to make this pear tart a few hours ahead of time then pop it back in the oven to reheat and serve with vanilla ice cream or whipped cream.

Any pears will do but it is better if they are not overly ripe. The pears should be slightly firm. I prefer to use Bartlett pears. There is no need to peel them, it tastes great with the skin on.

Try making this tart for Thanksgiving or any day you want a delicious treat. Pears are perfect in Fall, so why not try this pear tart today.

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5 from 2 votes

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Quick Pear Tart

Pear Tart with Graham Cracker Crust is Ready in Under an Hour

Prep Time10

Cook Time40

Course: Dessert

Cuisine: American

Keyword: dessert, Holiday, healthy recipe, pear tart

Servings: people

Calories: 259kcal

Equipment

10 inch fluted tart pan

Ingredients

Crust

1 ½ cups graham cracker crumbs
7 tbsp unsalted butter melted
2 tbsp light brown sugar packed

Filling

3 pears cored and sliced
4 tbsp light brown sugar packed
2 tbsp flour
2 tbsp unsalted butter
¼ tsp cinnamon

Instructions

Crust

Mix graham cracker crumbs and brown sugar together in a bowl
Add melted butter and mix thoroughly
Press crumb mixture onto the bottom and sides of the tart pan
Bake at 350℉ for 10 minutes
Remove from oven and let cool while you prepare the filling

Filling

Mix brown sugar and flour together then use your fingers to incorporate the butter until the mixture becomes crumbly
Core the pears and slice
Arrange pears in an overlapping pattern on top of crust
Top with crumb mixture and bake at 375℉ in the middle of the oven for 35 minutes
Let cool for 10 minutes then slice and serve with vanilla ice cream or whipped cream

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Salads and Appetizers, Lunch, Dinner

Quick and Easy Quinoa: Your Guide to Perfect Preparation

October 7, 2025October 7, 2025by Jenn Mandell1 Comment

This quinoa recipe is a crowd pleaser

Quinoa is considered healthier than rice because it is a complete protein and full of fiber and vitamins. Quinoa has a tender bite to it and is a very versatile grain. Quinoa is also very easy to prepare and stores well in the refrigerator. Quinoa makes a great side and is also perfect tossed into arugula salad with some fresh feta cheese sprinkled on top. I make quinoa using chicken broth but vegetable broth is also perfect if you would like to keep the quinoa vegetarian.

Follow these easy steps to make perfectly fluffy quinoa. Quinoa is simple to make and so versatile. Try adding more vegetables to this quinoa recipe to make it a hearty vegetarian meal. Perfect for lunch or dinner. I would love to hear your feedback on ways you have used this quinoa recipe.

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5 from 1 vote

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Perfect Quinoa

Adding sun-dried tomatoes and capers to quinoa makes this recipe super delicious

Prep Time5

Cook Time20

Course: dinner, Side Dish, Salad, lunch

Keyword: Side Dishes, quinoa, rice and grains

Servings:

Calories: 227kcal

Ingredients

1 tbsp olive oil
1/4 cup sun-dried tomatoes chopped
1/4 cup capers
1 cup quinoa rinsed well
2 cups chicken or vegetable broth
1/8 tsp black pepper

Instructions

Add olive oil to pot over medium heat
Add sun-dried tomatoes and capers and sauté for 1 minute
Stir in quinoa
Add chicken or vegetable broth and pepper
Bring to a boil and then simmer on low for 15 minutes uncovered
Stir halfway through
After 15 minutes most of the liquid should be absorbed.
Cover pot with a lid and turn off heat. Let stand for 5 minutes until all the liquid is absorbed.
Fluff with a fork and serve

Nutrition

Recipes, Lunch, Dinner

20-Minute Healthy Shrimp Recipe with Feta

September 30, 2025September 30, 2025by Jenn Mandell1 Comment

This Delicious Seafood Recipe Can be Ready In 20 Minutes or Less

Shrimp, Tomatoes, Corn, Spinach and Feta Cheese All Come Together With Garlic, Lemon and Red Pepper To make This Winning Combination. Healthy and Delicious

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5 from 1 vote

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Delicious Shrimp Medley

A simple shrimp dish pairs well with rice or pasta

Prep Time5

Cook Time10

Course: Main Course, lunch, dinner

Cuisine: American

Keyword: fish, seafood, shrimp

Servings:

Calories: 347kcal

Ingredients

3/4 lb shrimp medium size (about 10)
1 tbsp olive oil
1/2 cup corn
1/2 pint grape tomatoes
2 cups baby spinach coarsely chopped
1/4 cup fresh basil coarsely chopped
3 cloves garlic thinly sliced
1/4 tsp red pepper flakes or to taste
1 tsp lemon juice
1 tbsp butter
1/8 cup white wine
1/4 tsp salt
1/4 cup feta cheese crumbled

Instructions

Add olive oil to a pan over medium heat
Add peeled and cleaned shrimp and cook almost through. About 2 minutes
Remove shrimp from pan and set aside
Add whole tomatoes to pan and cook on medium heat until starting to blister
Add corn and stir for a minute or two
Add garlic, salt and red pepper flakes and sauté until garlic begins to brown
Add baby spinach and basil, wine, lemon juice and butter and sauté until spinach is wilted
Add shrimp back into pan to reheat and serve topped with crumbled feta

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Recipes, Salads and Appetizers, Dinner

Lamb Chops with Mint Chimichuri

January 26, 2022January 26, 2022by Jenn Mandell2 Comments

Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri

This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.

Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.

A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything

The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!

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5 from 1 vote

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Lamb Chops with Mint Chimichuri

lamb chops with roasted broccolini, arugula, feta and mint

Prep Time20

Cook Time12

Total Time32

Course: Main Course, Salad, Sauces and Dips

Cuisine: Mediterranean, American

Servings:

Calories: 1051kcal

Ingredients

12 lamb chops trimmed
1 pound broccolini stems cut off
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
½ lb baby arugula washed buy one package of pre washed if available
1 lemon
3 oz feta cheese crumbled

Mint Chimichuri

½ cup mint leaves
½ cup flat parsley leaves
1 tbsp fresh grated parmesan reggiano
½ cup olive oil
1 tsp honey
1½ tsp lemon juice
1 small clove garlic grated or pressed
¼ tsp salt
⅛ tsp pepper

Instructions

Mint Chimichuri

pulse mint and parsley in a food processor
slowly add olive oil
stir in honey, garlic, lemon, parmesan, salt and pepper
let sauce rest for half hour before serving so flavors meld together

Lamb Chops and Broccolini

preheat oven to 400
wash and dry broccolini and trim off half the stem
toss broccolini with olive oil, salt and pepper
place on a baking sheet
roast in oven for 10 minutes
Place lamb chops on a roasting pan
sprinkle with salt and pepper
roast in oven for 4 or 5 minutes per side for medium rare. Cook longer for well done.

Plating

toss roasted broccolini with arugula
top with lamb chops
sprinkle with crumbled feta and mint chimichuri
top with lemon wedges and serve
Serve extra mint chimicuri on the side

Nutrition

Dinner

Miso Black Cod

November 5, 2021November 8, 2021by Jenn MandellLeave a Comment

This delectable fish dish only requires a few ingredients but is full of flavor. The recipe is a slightly tweaked version of the Miso Black Cod created by master Chef Masayoshi Takayama. Masa created the Miso Black Cod dish that i served in many restaurants and now hopefully in your home too.

The key to Miso Black Cod is to allow the fish to marinate in the marinade overnight. The long marinade allows the flavors to sink deeply into the fish so every bite is full of flavor. After marinating the marinade is scrapped off the black cod before the fish is seared in a hot pan. This sear is what creates the wonderful golden brown flavor on the outside of the fish. The recipe comes together very quickly but needs the overnight marinating. I like to serve the fish with sushi rice topped with Ikura (salmon roe) and sautéed Bok Choy

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5 from 1 vote

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Miso Black Cod

Silky Black Cod with Salty-Sweet Miso

Prep Time10

Cook Time25

Marinate12

Total Time12 35

Course: Main Course

Cuisine: Japanese

Keyword: fish, seafood

Servings:

Calories: 107kcal

Ingredients

4 8oz black cod fillets
⅓ cup sake
¼ cup mirin
¼ cup white miso
2 tbsp sugar

Instructions

heat sake and mirin in a pan over medium heat
turn down heat and add miso and whisk to dissolve
add granulated sugar and whisk to dissolve
let marinade cool to room temperature
place marinade in baking dish and add black cod
toss to coat fish then cover and refrigerate overnight
preheat oven to 400
Line a baking sheet with foil and spray with oil or use parchment paper to line sheet with no oil
add grapeseed oil or any neutral oil to a frying pan to coat pan and place over high heat
scrape marinade off of cod and add to hot pan skin side up
cook for 3 minutes then turn fillets and cook for another 3 minutes
place on foil lined baking sheet and place in oven until fish is cooked through. About 10 minutes.

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