I seem to be in repeat mode this week as I struggle to get back on track diet-wise. Making turkey chili is kind of time-consuming but at the end you have a giant pot of food that just needs to be reheated. The recipe for this dish is here. I was going to make this in the slow cooker but the one we have in Marco was manufactured in the dark ages. So the pot is very small and the ceramic insert is not removable. I’ve made turkey chili on the stovetop, in the oven and in the slow cooker and it all works. The ground turkey available was only the very lean type and was less tasty than the higher fat version. Get the higher fat version if possible. Last night after playing tennis until almost 9 PM, it was nice to come home to a dinner that only needed to be reheated.

Floridian turkey chili with arugula salad