Two Bean Turkey Chili

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Chili for a Chilly Evening

It is now mid-October and we’ve officially hit the 60’s here in SoCal. I am so excited for the cooler weather; we’ve been going on family walks wearing hoodies, and Zemirah got some new boots that she’s obsessed with. We went to the pumpkin patch and picked out a pumpkin to carve, we’re planning our Halloween costumes, the holidays are right around the corner; it is an exciting time of year!

It is also time to start making lots of soups, stews, and THIS delicious chili! Zemirah loved it so much she was happily humming after every bite, and my husband walked in from work, saw the chili on the stove, and exclaimed, “you certainly do love me!”

So, basically, if you make this chili, you will have a quiet dinner filled only with hums, and your family will be reassured of your love for them 😉 Also, it’s delicious and healthy and warms your insides!

Two Bean Turkey Chili

Serves six.


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb of ground turkey
  • 1.5 tsp salt, divided
  • 3 tbsp chili powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Cayenne to taste, I just did a small pinch
  • 1 tbsp apple cider vinegar
  • 1.5 cups Chicken Stock
  • 2 15 ounce cans of dark red kidney beans, drained and rinsed
  • 1 15 ounce can of small white beans, drained and rinsed
  • 1 15 ounce can of diced tomatoes
  • Optional toppings:
    • chopped scallions
    • chopped cilantro
    • plantain chips for a nice crunch


  • Heat large stock pot with olive oil
  • Add onion, garlic, and ground turkey, breaking up the meat
  • Season with 1/2 tsp of salt
  • Stir frequently
  • When turkey is nearly cooked through add remaining ingredients
  • Bring to a boil
  • Cover and let simmer for 30 minutes
  • Serve warm with toppings
  • Store, covered, in refrigerator for a week

If you make this chili, tag me on Instagram (mrsmollymills), and let me know what you thought. I hope your family loves it as much as mine did; it will certainly be in our regular rotation this fall and winter. Eat chili so you won’t be chilly…and enjoy your pinch of crazy!


Chicken Stock

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chicken broth.jpg

An Age Old Immune Booster

There’s been a lot of talk lately about bone broth and all of it’s health benefits. But, really, that truth has been around for a while now…why do you think your grandmother would make chicken noodle soup when you were sick? Broth, or stock, is rich in nutrients and minerals to support your immune system! Not only that, but it supports your gut health, improving digestion, and the high collagen content is good for your hair, skin, nails, bones, and joints. Who knew all of that could come from some leftover chicken bones and water?!

If you read my Roasted Chicken with Carrots recipe, then you know that I save the chicken bones to make broth. I’ve honestly been making my own broth for a while, before the “bone broth” kick started, just to save money and make the most of the chicken I bought. I don’t knock natural remedies by any means, in fact, I added some stock to this milk based soup when Zemirah had a virus recently. What I want from this blog is a space for honesty and a realistic depiction of what life looks like when trying to eat healthy. And here’s the honest truth: making stock is super cheap and I don’t like to waste my chicken bones! The fact that bone broth is good for you is an extra wonderful benefit!

So there you have it. It is healthier and cheaper to make stock than buying packaged, especially with the winter months approaching when we’ll be making lots of comforting soups and stews. Yum! I also use my chicken stock for braising liquid when cooking meats; it keeps meat tender and adds plenty of flavor. I hope you make my roast chicken recipe, then use the bones for this nourishing broth!

Chicken Stock

Makes about three quarters of a gallon. Could easily be doubled…if you have a pot big enough! 


  • Leftover bones from one 5-6 pound chicken (I also save the neck and skins to add extra collagen, but that is optional)
  • 3 large stalks of celery, rough chopped
  • 1 large onion, halved
  • 1 lemon, halved
  • 5 whole cloves of garlic, peeled
  • 2 large carrots, rough chopped
  • 1/2 tbsp of kosher salt
  • Enough water to cover bones, about 8-10 cups


  • Combine all ingredients in a large stockpot
  • Make sure the bones are covered with water
  • Cover and let simmer about 6-8 hours, until the bones are softer, the water is yellow, and your house smells amazing. 😉
  • Strain, using a large mesh strainer, into freezer safe bags and/or covered containers for the refrigerator

If you make my roast chicken and/or this broth, please let me know by tagging me on Facebook (Molly Mills) or Instagram (mrsmollymills). I hope this broth can help support your family’s immune system this winter, and of course, save you money! Stay healthy and warm…and enjoy your pinch of crazy!