It's one of those meals that easy and healthy and feels good on a chilly day. You can throw anything in it making it a great way to clean out your fridge. This post is in case you don't have a chilli recipe that you love. One that you crave. This can be changed up to suit your tastes and to accommodate what's in your fridge. It's the spices that make or break it.

I know what you're thinking, "Damn girl, what kind of crazy ass spice cupboard you got goin on??" Now you all know, my spices are in everything from baby food jars to olive jars. But this is the starting line up, no matter how they are dressed, they are the key to yummy chilly.

Chilli Con Karma

1 large can of crushed tomatoes
1 large can of diced tomatoes
1 can of kidney beans/black beans/chickpeas drained and rinsed
1 package of ground turkey (or meat of your choice or omit meat)
1 large onion diced
1 zucchini shredded
1 carrot shredded
2 tbsp of veg oil
other yummy veggie options are: peppers, corn, spinach (I often throw in a couple of frozen pods), and chopped mushrooms.

1 tbsp of chilli powder
1 tbsp of Mexican oregano (regular will do)
1 tsp of chilli flakes (more if you like)
1 tsp of onion powder
1 tsp of ground cumin
1/2 tsp of cumin seeds
1 tsp of salt
1 tsp of brown sugar

Heat the oil in a deep pot or dutch oven over medium heat. When hot add the onions and some salt and pepper. Fry for a few minutes and then add your ground turkey if you are using. Break the turkey up and continue cooking until done. When done, add half of the can of diced tomatoes and using your spoon, scrape up any brown bits on the bottom of the pan. When you have scraped up that flavour, then add the rest of the tomatoes, including the other can. Add the zucchini, carrot, beans and other veggies, then turn the heat to low. 

​I've nicked this dressing recipe straight from Bobby Flay's barbecue show. I was lucky enough to catch his show one day and he was making a steak with blue cheese and a grilled potato salad with this dressing. I decided it would be a perfect menu for father's day and it did not disappoint. Since then, this dressing has become a regular in my dressing rotation. I have used it on grilled romaine lettuce (surprisingly delicious), regular lettuce salad, steamed veggies and grilled fish and tofu. 

Garlic Mustard Dressing 

3 tbsp of white or red wine vinegar
2 tbsp of whole grain mustard
2 cloves of finely minced garlic
1/2 cup of olive oil
1/4 cup of finely chopped parsley
salt and pepper

Mix together well.
​

This side dish is a hearty and healthy addition to any meal. The broccoli is steamed and the sweet potatoes are roasted. When I cook broccoli, I peel and chop the stalk and place them on the bottom of the steamer then put the florets on top. I like crunch in my broccoli so I don't steam it for much longer than 3-5 minutes. 

Peel and chop the sweet potato and toss in olive or veg oil, enough to cover (one to two tbsp). Sprinkle with salt and pepper and roast for 30 minutes in a 400 degree oven, tossing halfway through. 

Once you have steamed your broccoli and roasted the sweet potatoes, toss with enough garlic mustard dressing to coat. Taste test to see if more seasoning is necessary then serve.