This was another one of those meals where I thought, “ohhh man, this is going to take forever,” and it was as simple and quick as can be! Here’s what you need, but remember, you can totally add whatever you want. Make your chili your own (hehe):
Just chop up the onions, carrot, and garlic (I know. I thought carrot in chili was really weird too, but I figured I’d give it a go and it actually ended up tasting pretty good), throw them in a pot with some olive oil, and cook until tender. Then add the ground turkey (or beef or whatever you want to use) and cook for a few minutes until it’s no longer pink. Add all of your chosen spices. Chili powder is a must. I also used cayenne, but realized I had no cumin (oops). I like spicy so I added lots of chili powder. Then add a 13-15 oz can of black beans with the water drained out, chicken broth, and tomato paste. I didn’t have tomato paste either, so I added some tomato puree instead. I’m allll about the improvisation. I also threw in some salsa verde and chipotle peppers for a little extra kick. BAM! Um, just kidding; I swear I don’t imitate Emeril on a regular basis.
Bring it to a boil and then let it simmer for about an hour while it thickens. It will seem super watery, but don’t fear; it will definitely thicken up. You might want to give it a stir every now and then.
Yeah, I know it doesn’t look too appetizing yet.
But I promise that it will soon begin looking veryy appetizing. When it’s all ready, just season with some salt and pepper and serve it. Then comes the fun part…add whatever you want!
I added a bit of light Mexican-style cheese and a dollop of sour cream. I’m honestly not even a huge fan of sour cream, but I just think it looks so pretty so I have to add it. I also added some red pepper flakes because I thought it needed a little extra pizazz and color.
I obviously went to 2 Guys Uncorked for some wine suggestions and the Rudolf Muller Bunny Riesling they suggested is absolutely perfect for this chili. It definitely helps tame down some of the spiciness.
While cooking my chili, I listened to Drive-By Truckers (new and old) because honestly, is there anyone better to listen to while making something like chili? If there is, fill me in. But DBT kinda made me feel like an outlaw. And I kinda liked it.
Side note: Chels may or may not have made some sort of turkey chili tonight as well. I swear we didn’t talk about it; we just had freakishly similar cravings.
Just so you can see the exact ingredients and measurements I used:
“Susie’s Chili”
1 C chopped up onion
1 C chopped up carrot
4 cloves minced garlic
5 T chili powder
1 T cayenne
1.25 lb. ground lean turkey
1 13 oz can black beans, drained and rinsed
3 C chicken broth
1 T tomato puree
2 T chopped chipotle pepper
2 T salsa verde
[Sues]
Then pour the glaze over the salmon (which you obvi. have to thaw first if it’s frozen). 
Bake the salmon at 400 degrees for 15-20 minutes. The recipe says to baste it every few minutes with the glaze, but since I don’t have a baster (add it to the list!), I just used a pastry brush to re-cover the salmon in the glaze.
While the salmon was cooking, I threw some olive oil, garlic, and spinach in a pan and sauteed it. I was also jamming out (yes, jamming out…cooking this was so easy, I had lots of time to dance around the kitchen) to 
The salmon was so good; you would never guess that it was once frozen. And the glaze was seriously prefect. Really flavorful, but not so much that it took away from the favor of the salmon. Mmmm, it’s bedtime now, but I’m kind of craving those leftovers. Restraining myself.
While eating your dinner and being happy that it was so easy and yet tastes so amazing, you should sip on some wine. Come on, you deserve it after all that “hard” work in the kitchen.