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Turkey and Two Bean Chili 


  • 1 1/2 pounds ground turkey
  • onion, chopped fine
  • 1 (15-ounce) can canned  red kidney beans, drained and rinsed
  • 1 (14.5-ounce) cans canned diced tomatoes
  • 6  garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1 (15-ounce) can canned black beans, drained adn rinsed
  • 1 (14.5-ounce) cans canned diced tomatoes
  • 1/4 cup chopped fresh cilantro leaves
  • salt and pepper

Temperature: ° F


Serve with: Sour cream Mexican four cheese Chopped raw onions Diced avocado Pickled jalapenos Cook ground turkey, onion, and 1/2 teaspoon salt in a Dutch oven over medium heat until meat is just cooked through. While turkey is browning, puree drained and rinsed kidney beans and 1 can diced tomatoes with juices in a food processor. Set aside. Add garlic, chili powder, cumin, and sugar to turkey onion mixture. Cook until fragrant, about 1 minute. Add pureed beans and tomatoes along with 1 can drained and rinsed black beans and 1 can diced tomatoes with juice. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Sprinkle with chopped cilantro and season with salt and pepper to taste. ABOUT CHEF LISA BRISCH Lisa Brisch is the chef and owner of Dinner Thyme, a personal chef service, serving Middletown, Delaware from Wilmington to Dover and surrounding areas of the Maryland Eastern Shore. Chef Lisa, a transplant to Middletown, DE from Phoenix, AZ, started her customized cooking business in February 2000 while in Phoenix. She introduced her personal chef service to Delaware in early 2002. Dinner Thyme offers customized meal service for those individuals and families, who are too busy to cook, don?t like to cook or don?t know how to cook. Chef Lisa will discuss with you your food likes and dislikes and any specific dietary requirements you may have. From this information, she develops a personalized menu for your approval. Chef Lisa comes to your home with all the groceries and cooking equipment and spends several hours at your home cooking your meals. The meals are packaged, labeled and placed in your refrigerator and freezer with detailed reheating instructions to ensure your satisfaction. Chef Lisa also conducts in-home cooking classes. It can be a fun way to entertain with friends or a serious one on one private cooking lesson. Along with in-home classes, Chef Lisa teaches hands-on classes at Celebrity Kitchens (www.celebritykitchens.com) in Wilmington, DE. She graduated March 2001 with highest honors from the Art Institute of Phoenix culinary program. She also has a B.S. in General Business from Arizona State University. Brisch belongs to the United States Personal Chef Association (USPCA, www.uspca.com), a leader in the personal chef industry, and became a USPCA Certified Personal Chef (CPC) in December 2001. Her CPC designation is an industry endorsement of professional expertise, showing her commitment to excellent customer service. She is also a member of Women Chefs & Restaurateurs (www.womenchefs.org) and is president of her local USPCA chapter, Mid-Atlantic chefs (www.midatlanticchefs.com). To find out more about Chef Lisa?s services, visit her website at www.dinner-thyme.com or call her at 302-275-7401.

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