Coconut-Vanilla Chia Pudding Parfait

This Coconut-Vanilla Chia Pudding Parfait is topped with crunchy granola and stewed strawberries to make a healthy, delicious breakfast.
Coconut-Vanilla Chia Pudding Parfait | CaliGirl Cooking

I finally jumped on the chia pudding bandwagon but, you know what, I’m totally okay with it, because out of ALL of the chia pudding recipes out there, I finally have one that speaks to me, that I would not hesitate one bit to make at any given point in time. You see, I’m picky about my chia puddings. It’s a bit of a textural thing. Chia pudding on its own is a little too slimy for me, along the very same lines of why I am averse to Jell-O. I need some textural dimension in my foodstuffs, not something that just slides on down before I even have time to savor the flavor (you see what I did there?)

So when I started thinking that I needed to hop on this chia pudding train (because yes, if everyone else decided to jump off a cliff, I probably would too), I started brainstorming ways I could add texture and flavor to make it a truly enjoyable meal for me. I immediately thought of adding some crunch, and what better way to do that than with my absolute favorite, Andy’s Fairfield Granola? It’s got the oats, it’s got the nuts, it’s got the spices and sesame seeds…Perfect-o.

Next, I figured we’d need some sort of fruit, to really knock the nutritional value of this pudding out of the park. Breakfast is the most important meal of the day, after all! (Although I definitely won’t judge if you consume this for lunch, dinner OR dessert.) Because ‘tis the season, I decided to stew up some fresh, juicy strawberries to get them nice and syrupy, and of course I had to add some amaretto to give them a little kick (as it just so happens to be my favorite “breakfast” liqueur.)

Coconut-Vanilla Chia Pudding Parfait | CaliGirl Cooking

The trickiest part about this recipe is that it does require some prep time to make all of the components. But once those are made, the parfaits come together in a snap. The granola can be easily made well in advance (we’re talking two, three even four days ahead if kept in an air-tight container) and the strawberries can be made the night before when you’re prepping your chia pudding. Yes, this pudding does need to sit overnight to set up, as most chia pudding recipes do, but it comes together sooo easily it will really take you no time at all. Simply whisk chia seeds, coconut beverage, vanilla and honey together in an airtight container, let sit for about 10 minutes, stir again, and pop in the refrigerator to “gelatinize” overnight (is that a thing?)

The next morning, there’s a chance the chia pudding may still be a bit clumpy. That’s okay! Simply give it another stir and let it sit for 10-20 minutes more (and if you don’t have time, use the pudding as is.) It will continue to firm up the longer it sits. Distribute the pudding among the serving vessels (I used stemless wine glasses), then add the stewed strawberries over top. Finally, sprinkle on the granola. If you’re feeling incredibly ambitious, you could drizzle on some honey to really finish them off. That’s it!

Now, I know it’s only Wednesday and you’re looking for that little something to get you through the rest of the week. Guys, this is that thing! I promise that if you wake up in the morning knowing that this Coconut-Vanilla Chia Pudding Parfait is waiting for you, it will make it sooooo much easier to get your booty out of bed, and maybe to the gym for that AM workout? I don’t know about you, but food is always my best motivator.

Coconut-Vanilla Chia Pudding Parfait | CaliGirl Cooking

Speaking of workouts, I’m dying to hear all of the ways you like to get moving and grooving. Tell me, what are some of your favorite ways to get a sweat on? I am in the middle of Week 10 on Kayla Itsines’ BBG app and I am loving it! For someone with less and less free time these days, I’m totally digging the fact that her resistance training sessions are only 28 minutes long and I am DRIPPING in sweat afterwards. I get in such an intense workout in a very short amount of time. I’ve noticed lots of small changes already, but I can’t wait to hit the 12-week mark as I hear that’s when you really start to notice the effects.  I didn’t start the program to lose weight, but more so to really tone things up so I am in the best shape EVER for my wedding. It’s of course a little early to tell, but it seems to be working! <3 <3

What I am pretty sure of is that Kayla would totally approve of this Coconut-Vanilla Chia Pudding Parfait (okay, maybe minus the booze, but we’re all about balance, right?) I’ve found that it’s the perfect pick-me-up after one of her intense training sessions. It’s got tons of protein to keep me satiated plus loads of vitamins and minerals. So many good things!

So tell me, do I have any fellow BBGers out there? How do you feel about the new app? And for all my readers in general, what are your favorite post-workout meals or snacks that leave you feeling replenished and refreshed? I’m going to need lots of healthy, energizing meals over the next few months!Coconut-Vanilla Chia Pudding Parfait | CaliGirl Cooking

Coconut-Vanilla Chia Pudding Parfait
Prep Time
30 mins
Soaking Time
8 hrs
Total Time
8 hrs 30 mins
A delicious, healthy chia pudding parfait with crunchy granola and stewed strawberries.
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, chia, coconut, family-friendly, kid-friendly, make-ahead
Servings: 4 people
Author: CaliGirl Cooking
For the granola:
  • One batch of Andy’s Fairfield Granola Note: This will make way more than you actually need, but it’s a great snack to have on hand!
For the stewed strawberries:
  • 1 ½ pounds strawberries hulled and sliced
  • 3 tablespoons sugar
  • 2 tablespoons amaretto
For the chia pudding:
  • ½ cup chia seeds
  • 3 cups unsweetened vanilla coconut beverage
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons honey I prefer Heavenly Organics Acacia Honey
  1. First, prepare the granola according to the recipe, found here. Cool and store in an airtight container or resealable bag until ready to use.
  2. The night before, prep the stewed strawberries and chia pudding. For the strawberries, combine all ingredients (strawberries, sugar and amaretto) in a medium saucepan. Cook over medium heat until strawberries have released their juices and turned slightly syrupy. Remove from heat and let cool. Once strawberries are mostly cool, place in an airtight container in the refrigerator overnight.
  3. For the chia pudding, whisk together the chia seeds, coconut beverage, vanilla and honey. Let mixture sit for about 10 minutes and then whisk again, breaking up any clumps. Place in another airtight container in the refrigerator. Let sit overnight.
  4. In the morning, remove chia pudding from refrigerator and stir one more time. Let sit for 10-20 minutes after stirring to let it really set up nicely. Once pudding is set, distribute it evenly among four serving vessels (this could change depending on what size “vessels” you are using; I used stemless wine glasses.)
  5. Remove the strawberries from the refrigerator and spoon on top of the pudding in the individual glasses. Next, sprinkle on a generous serving of granola (I’d say ¼ - 1/3 of a cup, depending on how indulgent you want to be.) Top with a little drizzle of honey, if desired.
Recipe Notes

These chia pudding parfaits were delicious on the first morning, but got even better by the second morning. Simply wait to add the granola until right before you're ready to eat so it doesn't get soggy.

Coconut-Vanilla Chia Pudding Parfait | CaliGirl Cooking

Come to mama.

Super-Hydrating Recovery Smoothie

This tasty Recovery Smoothie is a healthy, refreshing breakfast or snack complete with coconut water and loads of anti-inflammatory superfoods.

Recovery Smoothie | CaliGirl Cooking

I’ve lightly touched on the topic here and there recently, but with our wedding now just a few short months away, I’ve been kicking it up a notch with my workouts and the fiancé and I have been focusing on even more balanced eating than usual. Luckily, the two go hand in hand. I can definitely tell what a difference it makes in my workouts when I’m putting the right fuel into my body!

It’s quite fitting that I stumbled across my new favorite coconut water, Amy & Brian, in the midst of this transition to higher intensity workouts and healthier eating. Even more fitting, I learned after the fact that their motto is “Be Better™” and they have dubbed 2016 the “year of improvement.” I am so on board with this! Especially with the wedding on the way, now is more of a time than ever for me to really focus on who I am and how I want to be transitioning into this new phase of my life.

Recovery Smoothie | CaliGirl Cooking

Not only is Amy & Brian’s motto so in line with where I’m at right now mentally, but their coconut waters have  also proven to be fantastic for me physically. As a competitive volleyball player growing up, I sometimes had long, grueling practice days. Unfortunately, I was not always in such a great place with my eating habits back then, and I would often get severely dehydrated. We’re talking migraines, nausea, the sweats….yuck. Back then, the only solution I knew of was to lie in bed with the lights off and try to keep down as much Gatorade as I could to replace all of the lost electrolytes.

When coconut water started having its “moment” a few years ago, I was thrilled to learn that the all-natural drink was loaded with electrolytes and minerals such as potassium, sodium, magnesium and chloride. I immediately started grabbing it up at the grocery store for not only my bouts with dehydration, but for any occasion where I felt I needed a natural jolt of all of these healthful components. (Long day of volleyball at the beach? You betcha!) My diet is much more on track now than it used to be, and I rarely experience dehydration anymore, but I’m so glad to have found a natural solution that helps me Be Better™.

Recovery Smoothie | CaliGirl Cooking

Speaking of being better and natural solutions, did everyone know that this Friday, April 22 is Earth Day? Do you have any exciting plans? Any ambitions of how to make our world “better” in the coming year?

We actually celebrated Earth Day this past weekend, since Santa Barbara puts on a HUGE Earth Day Festival every year and it just happened to fall a weekend early. Did you know Santa Barbara is the birth place of Earth Day? That’s right, folks. Earth Day was inspired by the 1969 massive oil spill here in sunny SB. An unfortunate incident, but at least now we can thank it for a reason to celebrate this lovely world we live in!

In addition to my #lifegoals and #marriedlife goals listed above, I’m also going to make more of an effort to conserve resources whenever possible (especially water) and use less of the products that fill up our landfills (Ziploc bag obsession right here – need to break this.)

But I digress. The reason we are all here today is to find out what’s so special about this Recovery Smoothie, right? Well, let me tell you. This smoothie is a spin-off of my original Power Protein Smoothie (just ignore the horrible photos), but it’s loaded with even more nutritious ingredients that help our muscles recover quickly and get amped up for our next workout.

Recovery Smoothie | CaliGirl Cooking

Of course, the star of the show is Amy & Brian Coconut Water – with Cinnamon! You read that right, folks. Not only do Amy & Brian make straight up, good ol’ fashioned plain (and high pulp) coconut water, but they also make fun, flavored coconut waters like Lime, Grape and Cinnamon. I chose to use the Cinnamon flavor because not only has the spice become a favorite of mine to add a pop of flavor to my daily smoothies, it also has anti-inflammatory properties due to the high level of antioxidants it contains and has proven effective at controlling blood sugar and increasing metabolism. Awesome!

We already mentioned the potassium we get from the coconut water itself, but of course we also have bananas to thank for giving this smoothie even more of the mineral to aid our cramping muscles. We also throw in maca powder for increased energy, an extra hit of Vitamins B, C and E, and improved stamina. Finally, we add some turmeric to the mix for even more anti-inflammatory properties and faster recovery.  Oh, and we’re also getting plenty of protein from Greek yogurt, whey protein powder and almond butter to really help those muscles grow!

Recovery Smoothie | CaliGirl Cooking

I know it sounds like a long list of ingredients, but I’ve made it easier to find a lot of the spices/supplements by providing links to them all on Amazon (whatever did we do before Amazon?) AND, the most exciting part of this post…

I’M HOSTING MY FIRST GIVEAWAY! That’s right, one lucky reader will receive a mixed case of all of Amy & Brian’s delicious coconut waters.  Simply enter by using the Rafflecopter box below (yes, you can have multiple entries!), and good luck! Giveaway closes at 12AM PDT on Wednesday, April 27. Giveaway is only open to US residents and winner will be notified by email.

Recovery Smoothie | CaliGirl Cooking

As always, don’t forget to follow me on Instagram and tag #caligirlcooking in all of your CaliGirl Cooking creations!

This post was created in partnership with Amy & Brian Coconut Water. Although I did receive free product as compensation, all thoughts and opinions are my own. I truly LOVE Amy & Brian Coconut Water and am honored to work with such an amazing company!
Recovery Smoothie
A healthy, refreshing smoothie complete with coconut water and loads of anti-inflammatory superfoods.
  • 2 bananas
  • 1/3 cup plain nonfat Greek yogurt
  • 2 tablespoons almond butter
  • 2 cups kale baby kale or spinach
  • 1 ½ cups frozen mango
  • 1 ½ cups frozen pineapple
  • 2 scoops vanilla whey protein powder
  • 1 tablespoon maca powder
  • 1 teaspoon turmeric
  • 1 cup Amy & Brian Cinnamon Coconut Water
  • ½ cup unsweetened vanilla almond milk
  1. Combine all ingredients in a blender. Blend until smooth. Serve in two large cups, Mason jars or Blender Bottles.

a Rafflecopter giveaway

Thai Chicken Burritos

These Thai Chicken Burritos take the best Thai flavors – peanut butter, honey and chili garlic – to come together in portable burrito form.Thai Chicken Burritos | CaliGirl Cooking

Today, we’re combining two of my absolute favorite food genres – Thai and Mexican! Seriously, nothing better.  Let me first count the ways I love Thai food: (1) It’s super fresh, (2) It usually involves peanut butter, (3) It frequently also involves coconut milk (although not in this particular recipe), (4) It’s got soooo many flavors going on from different herbs and spices.

Now, let me count the ways I love Mexican food: (1) It can be fresh, yet frequently smothered with cheese; (2) It’s quick – you can whip up some good Mexican food in no time at all; (3) It usually involves some sort of spice and frequently involves two of my favorite food groups – beans and avocado; (3) It’s portable – throw everything you want onto a tortilla, wrap it up and go! No plate or bowl required.

So, friends, it’s no wonder that these Thai Chicken Burritos may just be THE most perfect mash-up to ever cross your news feed.  They are that delicious, they are that portable, and they are THAT good for you. No joke!

Thai Chicken Burritos | CaliGirl Cooking

True to form, this is a recipe that was inspired by one of my favorite local burrito joints in Santa Cruz (where are my Planet Fresh fans out there?!) Now, I’m not claiming this to be the perfect duplicate of the Thai Chicken Burritos they serve there, but it certainly does the trick when you’re in a bind with a mad craving and it would take you four hours to arrive at their doorstep.

One of the best things about Planet Fresh is that you can customize your burritos. You pick a “flavor” (i.e. Thai Chicken) and then you get to have your choice of tortilla (spinach, multigrain, flour, corn, you name it!), your choice of rice, and your choice of beans all thrown in there. How yum is that? For this recipe, I chose my favorite selections, but feel free to mix it up! I’m all about the experimentation. Especially when it involves ultra-delicious Thai Chicken Burritos. Do it!

So, for my selections, I chose a whole wheat wrap (the bigger, the better), black beans and brown rice (we are trying to be healthy this week after all #detoxingfromeasterweekend #sweatingforthewedding.) We get these all situated and ready along our assembly line (after cooking the rice and heating the beans, of course.) Then we grill up some chicken and slather it in a delicious, sweet and spicy peanut sauce. Finally, we pile our burritos with tons of fresh veggies. If this isn’t a wholesome, healthy meal, I don’t know what is!

Thai Chicken Burritos | CaliGirl Cooking

Thai Chicken Burritos | CaliGirl Cooking

Please note: The tortilla will MAKE or BREAK these Thai Chicken Burritos. To be honest, I tried using a sprouted wheat tortilla and was super bummed because they weren’t as pliable as some other versions may have been. If all else fails (and you’re burrito-wrapping skills leave something to be desired), simply throw all of these ingredients into a bowl and call it a day. That’s how I enjoyed my leftovers and it was just as scrumptious. Maybe even throw in some tortilla chips and call it a dip?

Thai Chicken Burritos | CaliGirl Cooking

Either way, I have no doubt that as soon as you make Thai Chicken Burritos, they’re going to start showing up (in some form or another) on your weekly menu rotation. They’re just too good to pass up! Waistline- and palate-friendly…Now how can we go wrong with that?

Thai Chicken Burritos
A tasty, healthy mash-up of Thai and Mexican flavors. The perfect, quick and portable lunch or dinner!
For the peanut butter chicken breasts:
  • ½ cup creamy peanut butter
  • 5 tablespoons seasoned rice vinegar
  • 4 teaspoons chili garlic sauce
  • 1 teaspoon honey
  • 2 large grilled chicken breasts sliced
For the rest of the burritos:
  • 3-4 large tortillas
  • 2 cups cooked brown rice
  • 1 15- ounce can of black beans drained, rinsed, and heated
  • 1 red bell pepper matchstick cut
  • 1 cucumber grated using a cheese grater or mandolin
  • 1 zucchini grated using a cheese grater or mandolin
  • 1 cup shredded carrots
  • 1 cup shredded iceberg lettuce
  1. First, make the peanut butter sauce. Combine peanut butter, rice vinegar, chili sauce and honey in a medium mixing bowl using a whisk. Add the sliced chicken and toss to combine. Set aside.
  2. Have all ingredients (including peanut butter chicken) laid out and ready to go. Heat up one tortilla at a time (ever so slightly, less than 30 seconds in the microwave) and then begin burrito assembly. First, spread some rice on the tortilla, then add the beans and the peanut butter chicken. Top with all of the vegetables. Now use your best burrito wrapping skills and wrap that puppy up!
Recipe Notes

Wine Pairing Note: Because we’re enjoying so many fresh veggies and the slight spice in the peanut sauce, these burritos would pair wonderfully with a slightly off-dry Riesling or Gewurtztraminer. One of my absolute favorite pairings for any sort of Thai/slightly spicy food is the Gewurtztraminer from Gundlach-Bundschu in Sonoma.


Thai Chicken Burritos | CaliGirl Cooking


Slow Cooker Superfood Oatmeal

Delicious, hearty steel-cut oatmeal slow-cooked overnight with turmeric, maca powder, chia seeds and more. 

Slow Cooker Superfood Oatmeal | CaliGirl Cooking

I hope you’re ready for this big bowl of deliciousness. After kicking off this week with Shrimp Ceviche with Papaya, I decided to keep the healthy train going (we’ll see how long it lasts…Actually, I can tell you not long because I have too many delicious St. Patrick’s Day treats to share with you in the next week.) Well, we’ll keep it going for at least one more day, sound good?

Today we’re talking ooey, gooey, warm steel-cut slow cooker oatmeal loaded with delicious superfoods. Seriously, I can’t think of too many more good-for-you ingredients that I could have crammed into this tasty little concoction (okay, I did want to add some spirulina, but I knew that just would NOT be photogenic…at all…and this is a virtual business, after all.) So, what did I include? Let’s see here:

  • Cinnamon – speeds up metabolism and stabilizes blood sugar
  • Turmeric – fights inflammation and has high antioxidant value
  • Maca powder – balances hormones and provides energy
  • Coconut oil – improves cholesterol and lowers risk of heart disease
  • Coconut milk – see above; also builds muscle and helps lose fat
  • Chia seeds – great source of healthy fats and fiber
  • Honey – rich source of vitamins and minerals and boosts athletic performance
  • Strawberries – boost immunity and great source of fiber and potassium

Are we feeling SUPER good about ourselves yet? Okay, maybe I am because I’ve actually made (and devoured) it, but I have no doubt that you will too once you try this for yourself.

Slow Cooker Superfood Oatmeal | CaliGirl Cooking

The other great thing about this Slow Cooker Superfood Oatmeal? It’s made in the slow cooker. Overnight. Meaning that if you take just a couple of minutes to throw everything together the night before, your breakfast will be ready for you right when you wake up (that’s right, folks, this oatmeal is perfectly done after 7-8 hours on the low setting of your slow cooker, which, in case you didn’t know, is the recommended amount of sleep for most individuals.) So not only are we putting all of these delicious superfoods into our body, we’re also getting plenty of sleep! Clearly this is a win-win situation.

Slow Cooker Superfood Oatmeal | CaliGirl Cooking

So what do you say? Are you ready to give this Slow Cooker Superfood Oatmeal a shot? Once you have all of the ingredients on hand, it is really sooooo easy. And to help you obtain these sometimes considered “off-the-wall” ingredients, I’ve made it SUPER easy by including links to where you can find them below. Now you have no excuse. Go forth and conquer this amazing nutri-bomb of a dish!

Slow Cooker Superfood Oatmeal | CaliGirl Cooking


Slow Cooker Superfood Oatmeal
Prep Time
5 mins
Cook Time
7 hrs
Total Time
7 hrs 5 mins

Delicious, hearty steel-cut oatmeal slow-cooked overnight with turmeric, maca powder, chia seeds and more.

Course: Breakfast
Cuisine: American
Keyword: breakfast, healthy, maca, oatmeal, slow cooker, superfoods, turmeric
Servings: 6 people
Calories: 389 kcal
Author: CaliGirl Cooking
  • 1 cup steel cut oats
  • 1 cup diced strawberries
  • 1 13.5-ounce can coconut milk
  • 2 1/2 cups coconut beverage
  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1 tablespoon vanilla bean paste
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon maca powder
  • 2 tablespoons chia seeds
  • 1/4 teaspoon salt
  1. Combine all ingredients in a slow cooker. Turn on low heat for 7-8 hours. If possible, stir once or twice during the cooking process to ensure that all of the ingredients meld together.

  2. When serving, garnish with more fresh fruit or nuts, if desired.

Slow Cooker Superfood Oatmeal | CaliGirl Cooking

Superfood city up in here!

Dad’s Sweet ‘n’ Spicy Chili

My favorite chili recipe that’s the perfect balance between sweet and spicy. It’s comfort food in its finest form and a great cold weather weeknight meal.

This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!

Today, we’re celebrating. We’re celebrating the fact that it is October and it has finally started to consistently fall below 70  (even 60!) degrees during the night here in Santa Barbara. We’re celebrating the fact that we are in the throes of football season (the ‘Niners even pulled out a win last weekend…..heyyyaaa!) and we are celebrating that maybe, MAYBE  in the next week it may feel”fall-ish” enough to head out to a pumpkin patch (I know, I know, I’m totally behind in this department this year.)

I thought that the perfect way to celebrate this turning of the season would be to put a big pot of my Dad’s Sweet ‘n’ Spicy Chili on the stove to simmer, after a long weekend of traveling and eating hasty meals every night, I have been waiting and waiting to tell you guys about my Dad’s chili and the moment is finally here.

This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!

This chili is not just your average chili. It’s bean-less (yay for happy tummies!) and has the perfect balance of heat and sweet (I’m noticing this is a theme in my recent recipes here and here). And, as with most of my recipes, it’s easy to adapt for specific taste and dietary preferences.
When I was younger, I went through a period of a year or two of not eating red meat (I had some crazy nutritional notions that I thankfully grew out of but that’s for a whole different post.) Previous to this phase of mine, my dad had made his chili with ground beef, but to be so kind as to accommodate my crazy dietary preferences, he started making it with ground turkey. Although I’m back to eating red meat on occasion, I still find myself preferring the ground turkey version of this dish. If you want something heartier, feel free to go with the beef. Or for a more sustainable hearty option, why not try ground bison? For vegetarians, ground tofu would work just fine. There is so much flavor in this chili that it really doesn’t matter what type of protein you use.
This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!
Speaking of the flavor in this chili….let’s just say “wowza.” I’m not too sure how my dad was graced with a palate that can come up with these amazing combinations of the most random ingredients, but I like to think I inherited just a little bit of this. We combine tomatoes, brown sugar, red wine vinegar, balsamic vinegar, ground cinnamon and Tapatio to create a wonderful burst of flavor in your mouth. And, as with most of my sweet and spicy recipes, you can totally adjust the spice as needed. It’s also REALLY easy to make up for mistakes with this recipe. If you add too much Tapatio, balance it out with some more balsamic or brown sugar. If it’s too sweet, add more Tapatio. The opportunities really are endless.
So, without further ado, let’s get this recipe going so you can get a pot of Dad’s Sweet ‘n’ Spicy Chili simmering on the stove in our favorite Dutch oven and cuddle up with a warm bowl in front of the TV watching The Blacklist on Netflix (I know that’s what I’ll be doing.) Happy Fall!
This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!

That’s a big bowl of comfort right there!

Dad's Sweet 'n' Spicy Chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

My favorite chili recipe that's the perfect balance between sweet and spicy. It's comfort food in its finest form and a great cold weather weeknight meal.

Course: Main Course, Soup
Cuisine: American
Keyword: chili, comfort food, dinner, entree, protein, weeknight, winter
Servings: 6 servings
Calories: 471 kcal
Author: CaliGirl Cooking
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 1/2 pounds ground turkey
  • 2 tablespoons chili powder (I like Gebhardt's)
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1/4 cup brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons Tapatio
  1. Heat olive oil in large Dutch oven over medium heat. Add garlic and onions, saute until fragrant. Add ground meat. Stir until meat begins to brown.

  2. Add chili powder; stir to coat.

  3. Add diced tomatoes and tomato sauce. Bring to a simmer.

  4. Add brown sugar, red wine vinegar, balsamic vinegar, cinnamon and Tapatio.

  5. Let simmer on the stove for at least 30 minutes or up to 3-4 hours (as long as you're home to keep an eye on it!)

  6. Taste and re-season as necessary (this will be your time to add more sweetness if it is too spicy or add more spice if it is too sweet.)