Home Cook and Avid Runner

“Meatless Monday” Chili

on July 27, 2015


It has been a couple months now, since I brought up the idea of “meatless Mondays” for the Thyme to Beet household.  It has become a fun challenge each week to find something that is meatless and also will have the type of flavor I am looking to fit in the meal plan that week.  Let us forget for a second that it is on average 110 degrees right now in Arizona, but I was craving chili.  Something about chili and cornbread was calling to me.  I knew that chili would be the perfect meal for “meatless Monday”, but I did not like a single vegetarian recipe I looked up for some odd reason.  I decided to take some ingredients from three different recipes and mix them together to make my own.  It came out phenomenal!  I froze the leftovers and we are having them on baked potatoes tonight.  It makes a lot, so you will have some for lunches or to freeze for the future.

“Meatless Monday” Chili


  • 1 Tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 3 15oz. cans black beans
  • 1 15oz. can diced tomatoes with green chiles
  • 3 oz. tomato paste (1/2 of a 6oz. can or about ¼ cup)
  • 1 Tbsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • ¼ tsp salt


Dice the onion and mince the garlic. Add the onion and garlic to a large pot with 1 Tbsp olive oil and cook over medium-low heat just until softened (2-3 minutes).  Add the ground turkey to the pot and continue to sauté until the turkey is cooked through (5-7 minutes). Break the turkey up into small crumbles with your spoon as it cooks.  Add the three cans of beans (undrained), the diced tomatoes (undrained), tomato paste, chili powder, cumin, smoked paprika, and oregano. Stir everything to combine.  Let the chili simmer for about 10 minutes to let the flavors blend and help the liquid thicken slightly. Taste the chili and add salt as needed Serve with your favorite chili toppings.


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