A loaded, spicy vegetable chili made with homemade turkey chorizo that sits in a bed of creamy, pepperjack polenta!
Being your own boss.
Chatting to internet friends.
Working in my PJ’s. (Personal favorite.)
Making and sampling cookie dough. Quality assurance purposes.
Having an endless list of recipe ideas to execute.
The last one is an ever growing list. Inspiration comes from every corner – dining out, watching Food Network, while in the shower, reading a magazine while working out, while thinking about something that has absolutely nothing to do with food.
A little bit of food for thought…did you know that your brain is more creative when you are in motion? So if you are needing some inspiration, get moving! Take a walk, hit the peddle to the metal, just move! From personal experience, most of my ideas, come to me when I driving, running or working out. Many a times, those ideas flourish. Others a complete flop.
Hey, you win some. You lose some.
One recipe that did not flop was this turkey chorizo and vegetable chili. The idea was inspired by my good ol’ Rachael Ray magazine during a running session. And it is beyond me how I am able to read, run and manage to not fly off the treadmill and make a complete fool out of myself for all gym goers to see. Rather surprising as I am rather clumsy and manage to bump into far too many things. I am going to blame it on my mind being preoccupied with its creative juices.
Chili just screams fall and football to me. I am known to make soup on Sunday and consume it for every meal for a week straight. Endless possibilities are in front of you; filled with veggies and sweet sausage or creamy and filled with flavors of a cheeseburger.
When I set out to make today’s soup, I started to wonder how hard it would be to make my own chorizo. I was mostly curious as a way to consume more of it, without pulling out my stretchy pants. It is the star in our favorite appetizer and delicious with our eggs in the morning. As I started some research, it was simply ground meat with seasonings and a bit of vinegar, then left to marinate over some time. Seamed pretty darn simple if you asked me! I decided I needed to make my own. I used ground turkey with a bit of fat in it (93% lean) to provide extra flavor and body. After a quick mix of the seasonings, the mixture heads to the fridge to refrigerate overnight. Just take that into account when you decide to make this! You can get away with only three hours, but for a stronger flavor, try to let it rest overnight.
So. With how simple the chorizo is, this is clearly our favorite way to eat ground turkey now. The spices just provided so much flavor. Therefore, I can foresee chorizo in nearly every recipe. It is just that gooood.
The polenta. Oh the polenta. I did use quick cooking grits. Please don’t look at me like that. I did make our own chorizo. Doesn’t that count for something? Plus when you add loads of spicy, pepper jack cheese into the mix, you will forget all about it.
Your mouth may be on fire, but who cares. Eat up, my friend!
Craving more soup?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!0