Ready When You Are Chili

Ready When You Are Chili | The Tish Kitchen | Food & Lifestyle Blogger

Ready When You Are Chili | The Tish Kitchen | Food & Lifestyle Blogger

This is not the only chili recipe I have, but this is the one I made today.

When the alarm goes off, I’m up. It may not be set for me, but I’m up and moving pretty early. I’m happy to say that I had dinner handled by 7:00 a.m.

My husband is working six days this week, and I am heading out to conquer my side of the world all day, too. Neither of us will want to contend with cooking dinner at 10:00 p.m.

This comes together so quickly, and I used all the odds and ends I had in the fridge. You can omit the little extras (I’ll note them as optional, below) and stick to the basic recipe, if you like.

When assembled, let it simmer for 35 minutes before serving. If you are making it for later, be sure to let it cool before putting it away. This’ll be ready when you are.


  • One tablespoon of Cooking Oil

  • 2 pounds ground Turkey

  • 8 breakfast Sausage (optional)

  • One tablespoon of Cooking Oil

  • Two large chopped onions

  • Two chopped Celery stalks

  • Two chopped Carrots

  • One cup chopped Parsley

  • One tablespoon chopped Garlic

  • Two tablespoons Kosher Salt

  • One tablespoon Smoked Paprika

  • Three tablespoons ground Cumin

  • One teaspoon Cinnamon (Optional)

  • One tablespoon Instant Espresso Powder (Optional)

  • One large, 28 ounce can of Enchilada Sauce (Mild or Spicy, your call)

  • One cup of Ketchup

  • Three tablespoons of Worcestershire Sauce

  • Three tablespoons jarred, pickled Jalapeno Slices with their juice (Optional)

  • One cup of Water

  • One can of rinsed, drained Black Beans

  • One can of rinsed, drained Pink Beans (Any bean you prefer can be used)


  1. Using a heavy bottomed, large pot, add one tablespoon of cooking oil and sauté the Turkey and Sausage until lightly browned.

  2. Remove the meat from the pot and reserve until later.

  3. Add another tablespoon of cooking oil to the same pot, and when heated, add all the vegetables and spices. Stir, over high heat, until the vegetables are softened, lightly browned and the spices are fragrant.

  4. Add the Enchilada Sauce, Ketchup, Worcestershire and Water, stirring until totally combined.

  5. Add the cooked Turkey and Sausage back to the pot. Stir until coated with the sauce mixture.

  6. Add the beans and stir until combined.

  7. Cook over low heat for 25 minutes. Taste for seasoning. You might need a bit more salt, but that is to your taste.

  8. Cook another 10 minutes, then turn off the heat and serve. Be sure to let it cool before storing.

Serving Suggestions

  • This freezers beautifully, reheats easily, and can feed a crowd. Split the batch in two, to freeze some for later.

  • Top Potato Halves with it.

  • Bake it in halved Peppers at 350 degrees for 45 minutes.

  • Eat it straight up, with sour cream, shredded cheese and diced red onion.

  • You can toast buns and pop it on Sloppy Joe style. Sooo good!