Our Favorite Non-Spicy Chili Recipe

Source: Photo by Mick Haupt on Unsplash

I know, I know… to some people having chili without a peppery kick is insane. Sorry! My husband has stomach issues and can’t do spicy, and after avoiding spice for his sake for so long, my stomach no longer has any tolerance for heat. Chili doesn’t have to be spicy to be tasty though, so if you like a more savory, less fiery chili, you may want to give this one a try!

This recipe started out as a Home Fresh recipe, but then I made some changes to turn it into one that we have eaten for the last 5+ years. As soon as the weather starts getting colder, without fail Travis will ask when we are having chili…


  • 1 lb ground turkey
  • 2 Poblano peppers (green peppers are an okay substitute)
  • 1 clove Garlic, minced
  • 1 Onion, chopped
  • Beef stock concentrate
  • 1 box, Crushed tomatoes
  • 2 cans, Diced tomatoes
  • 2 cans, Kidney beans
  • Chili Powder, to taste
  • Cumin, to taste
  • Cheddar Cheese
  • Sour Cream

Step 1: Start the soup pot.

First things first, rinse your kidney beans and add them to a big soup pot. Also, add some shakes of the beef stock concentrate (maybe a tablespoon or two, use your judgement), all the various tomatoes and about a cup of water. Season with salt and pepper. Bring it to a boil and let it simmer while you’re doing the rest of the steps.

Step 2: Cook the ground beef or turkey.

Add a little olive oil to a large pan and throw in the ground turkey. I usually stick with turkey because I can’t have a lot of red meat… and it tastes just as good, so why not?! Break the ground turkey into chunks and cook through until there is no more pink. Add the cooked turkey to the simmering soup pot. Wipe out the pan, but no need to wash it.

Step 3: Slice and Dice.

Chop your onion, mince your garlic and slice your Poblano peppers into little itty-bitty pepper squares. Pour a couple tablespoons of olive oil in the pan and add the onion, peppers and garlic. Sauté until slightly softened. Then, shake on a bunch of chili powder and cumin until the veggies are nice and covered. Stir it around a bit, and then add everything into the simmering soup pan.

Step 4: Finish Up.

Go ahead and wash your pan and clean up the kitchen, letting all the ingredients simmer together as long as you’d like. A half hour is good, an hour is even better because it just gets more flavorful!

Step 5: Plate & Eat.

Serve the chili divided between bowls with a sprinkle of cheddar cheese and a dollop of sour cream on top.

I love this recipe – the flavors are so delicious and it reheats really well too for a leftover’s meal. I’ve also frozen it to thaw out later and enjoy, and it’s pretty great then too. So, I hope you love this recipe as much as we do!

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What’s Your ‘Go To’ Snack?

Source: Photo by Rebecca Freeman from Unsplash.com

When it comes to this Safer at Home quarantine in Maryland, I have to say we are really kicking butt with the whole cooking food at home thing! Ever since early March, I’ve been cooking Monday – Friday and we have been ordering takeout for weekend dinners. That is A LOT of breakfasts, lunches, dinners and snacks at home. Which got me to thinking about snacks…

I have a couple ‘go to’ snacks depending on my mood:

For my sweet snack, I like to grab a couple marshmallows and a piece of Dove dark chocolate. Basically, I eat a marshmallow, a bite of chocolate, and then another marshmallow. Repeat.

For my salty snack, I like Ritz crackers with a small cut of smoked provolone cheese on top. So, so, so good. Also, when I stick a bunch of crackers with cheese on a cutting board it typically turns into a fancy little kitchen party with me, Travis and Jack all joining in.

After almost 5 months at home, I’m looking to mix it up a bit. So, leave me a comment below and tell me what is your ‘go to’ snack at home. It can be sweet or salty, or a little of both!

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Home Chef: Salmon Tacos Recipe

Source: HomeChef.com

While quarantining, we are still enjoying our weekly Home Chef delivery. It is a nice way to have some new and exciting dinners from the comfort of our own home. I shared their One-Pot Creamy Chicken Chowder recipe back in April and we recently had a meal that was SO GOOD that I wanted to share this one with you too!


  • 12 oz Salmon
  • 1 cup Corn, canned is fine
  • 1 Garlic clove
  • 2 stalks Green onions
  • 1 Lime
  • 1/2 cup-ish Queso Fresco
  • 6 Small Flour Tortillas
  • Sour Cream
  • Olive oil
  • Salt and pepper

Preheat oven to 450 degrees

  1. Prep & Slice: Trim and thinly slice green onions. Halve lime and juice. Mince garlic. Microwave corn until warm (1-2 minutes). Pat salmon fillets dry and season flesh side with salt and pepper. Wrap stack of tortillas in foil.
  2. Make the Salsa: In a bowl, combine corn, green onions, garlic (to taste, I like 1 clove), 2 tsp lime juice (I use all the juice of one lime), 1 tsp olive oil, salt and pepper. Stir to combine and set aside.
  3. Cook the Salmon: Heat a pan over medium-high heat and add 2 tsp olive oil. Place salmon in hot pan, skin side up and cook undisturbed until browned (about 2-3 minutes). If your pan is oven-proof, flip salmon and place pan in hot oven. Otherwise, stick salmon on a pan (cover it in foil wrap for easy clean up) and stick it in the oven. Roast until salmon reaches an internal temperature of 145 degrees, about 5 – 7 minutes. Also add foil wrapped tortillas to oven, directly on oven rack for 5 – 7 minutes.
  4. Tacos, ASSEMBLE! Using a fork, carefully flake salmon and divide between tortillas. Top salmon with corn salsa, queso fresco and sour cream. SO GOOD!

Give $35, Get $35 Referral Code
If you would like to try Home Chef, you are welcome to use my special referral code: https://www.homechef.com/invite/gbd4Ves20o5rY Those who sign up using the referral invitation will receive a $35 discount off of their first order and I will earn $35 in Home Chef credit towards a future order.

If you do decide to try Home Chef, please let me know what you think! A little tip though, when you sign up for your first delivery go in and immediately “pause” your second delivery date. That way you can try out a box and decide whether you want to keep the subscription before having to pay for a second box. Then, if you don’t like it just hit “cancel” and you won’t get any more boxes or be charged more than your initial payment.

Disclosure: This post was not sponsored. I pay for my Home Chef subscription with my own money. If you choose to use my special referral promo code, I will receive a credit towards my future Home Chef orders. For anyone who does decide to use the code… my tummy thanks you!

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