I really can’t take credit for these yummy Turkey Chili Boats – it was all Seth.
He has talked so many times over the years about this invention he came up with at Wendy’s (yes, the fast food place) called “Chili Boats.” He is quite proud of it.
This is basically what you do: order a baked potato from Wendy’s. Order chili from Wendy’s. Mix together toppings into the baked potato. Pour in chili. Mix together more. Top with cheese. Devour.
So using that as my inspiration, we created Turkey Chili Boats. Good call on his part – the combo of a baked potato and chili is on point ?!
Baked potatoes are delicious.
Chili is delicious.
It makes sense that they would go together! Their separate levels of deliciousness combine to make one extreme level of deliciousness…see what I mean??
So Seth was on pre-deployment leave all this week, from Monday through today. It has been fun buuuuttt also slightly challenging.
Fun: he is home when I get home from work. Usually I am home for a few hours before he walks in the door, so that has been really nice!
Not fun: I have to be at work all day when I know he is home. It’s not that I don’t enjoy my job (because I do) or that I don’t want to be at work when I am (because I do)…but I would also love to be at home hanging out with him while he is on leave.
Fun: Boone and Blitz aren’t home alone all day! I can’t even tell you how guilty I feel when Seth and I are both at work all day and Boone has to just stay inside. He’s a big, high energy dog…he needs exercise and company. So I am loving the fact that Seth is able to hang out with him all day and he doesn’t just have to sit there alone and bored.
Not fun: Waking up and getting going was WAY harder. Usually I am totally fine waking and up at six and getting my day started. I’m not saying I ever enjoy waking up that early, but it’s always very doable. But this week it has been waaaay more of a strug fest. It’s probably because I look over at Seth and Boone cuddling, all warm and cozy, and it makes me want to stay and be warm and cozy too ?. Once I get going it’s fine, but waking up has definitely been harder!
Today is his last day of leave, so next week we will be in our regular routine again.
If I am sad, I will just make more of these Turkey Chili Boats to comfort me, and all will be right in the world again ?.
Speaking of the Chili Boats…let me just give you a more descriptive “run down” of these beauties.
You bake the potato until the skin is crispy and delicious, and the inside is soft and fluffy. Break that baby open, stir in sour cream, cheese, and salt until it is perfectly creamy, cheesy, and flavorful. Pour in copious amounts of your delicious turkey chili that has been simmering away while your potatoes were baking. Sprinkle on more cheese. Drizzle on more sour cream. Top with chives.
Be happy forever.
And thank Seth for inspiring this delicious baked potato ?.
Now all of you go have the best weekend EVER!!! I will see you on Sunday with another soup ?. My final Soup Sunday post!Print
Turkey Chili Boats
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 5 servings 1x
- 1 pound ground turkey
- 1 onion, diced
- 3 cloves of garlic, diced
- 1 green bell pepper, diced
- 5 russet potatoes
- 1 28 oz can diced tomatoes
- 1 28 oz can crushed tomatoes
- 1 cup chicken stock
- 1 tablespoon chili powder
- 1 1/2 tablespoons cumin
- A few pinches red pepper flakes
- 2 tablespoons cocoa powder
- For the baked potatoes:
- Sour cream
- Cheddar cheese
- Chives, finely chopped
- Preheat your oven to 400 degrees
- Poke holes all over your potatoes using a fork
- Coat your potatoes with oil (olive oil, canola oil, vegetable oil – anything will work)
- Sprinkle salt and pepper all over the skin
- Bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a knife
- Meanwhile, brown your turkey in a large pot
- Season with salt and pepper
- When the turkey has browned, add in the vegetables
- Cook until the onions have softened
- Season with more salt and pepper, and add the chili powder, cumin, and red pepper flakes
- Stir this around until everything is evenly coated
- Add in both cans of tomatoes and the chicken stock
- Let this simmer for the entire time the potatoes are baking
- When it is done, add in your cocoa powder and stir together
- Season to taste with salt and pepper
- When your potatoes are done, slice them open and stir in sour cream, cheese, salt, and pepper (amounts will depend on your taste)
- Pour your chili into the potatoes, and top with extra cheese, sour cream, and chives!
*This recipe is gluten free*
Want more yummy chili recipes? Check these out: