Hi there! Hope everyone is having a good week so far! It’s taken me a couple of days to get back into the swing of things after my fun weekend away at the Pebble Beach Food & Wine Festival. Jane will be recapping the event later this week. But let me just tell you, it was a good one!

My best friend, Merry and I at Pebble Beach Food & Wine.

I’m here today to share a turkey chili recipe I’ve been making for years. It’s my go-to chili recipe and it’s especially good when the weather is a little wet and dreary, like it’s been here in the Bay Area. Seriously, I feel like it’s the wettest winter I’ve ever seen living here in California for almost 20 years. However, today it is beautiful out, and we don’t get snow, so I am not complaining! Back to the chili, it’s got a bit of a kick from the chipotles in adobo but that’s just the way the hubby and I like it. Let me know if you give it a try!

From all that…

To this! Not pretty, but very tasty!

Always by side when I’m cooking, my sous chef, Sadie.

Give me ALL the toppings!

Three Bean Turkey Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 3 Tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 Tablespoon tomato paste
  • 2 chipotle chiles in adobo, chopped, with 1 Tablespoon sauce from can
  • 1 lb ground turkey
  • 1 bottle of Mexican Style Beer ( Medelo, Corona, Pacifico all work well)
  • 1 15 ounce can whole peeled tomatoes
  • 1 15½ ounce can of kidney beans
  • 1 15½ ounce can of black beans
  • 1 15½ ounce can of pinto beans
  • Garnishes: Sharp Cheddar cheese, chopped cilantro, sliced green onions, sliced avocado, sour cream or greek yogurt, lime wedges, sliced black olives, tortilla chips or my husband's favorite saltines.
  1. Heat the EVOO in a large pot over medium high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring for about 3 minutes. Add the tomato paste, chipotles and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook about 3 minutes, until the meat looses it's raw color. Add the beer and simmer until reduced by half, about 8 minutes or so. Add the tomatoes and crush between your fingers in the pot. Add the beans and bring to a boil, Cook, uncovered, until thick, about 10 minutes.
  2. Serve the chili in bowls and add with the garnishes of your choice. And let's be real- it's all about the garnishes. So load em' up!

Is it just me, or is this week crawling by? I’ve woke up everyday this week thinking, “it MUST be Friday by now”. (Spoiler: It’s not. It’s still Thursday.) If I am being real, it’s probably just my excitement to head down to Monterey this weekend for the Pebble Beach Food & Wine. I’ve never been. Always wanted to go. And finally this is my year.

The boyfriend, Sean, and I are heading down to Monterey on Friday afternoon, and staying through the weekend. Sean and I met in Monterey during grad school, so it will be fun to visit the old stomping grounds, eat good food, drink great wine — you get it. And don’t worry, Katie is also joining in on the fun on Saturday.

Sean & me (Jane) in Monterey circa 2015. Not while in grad school for the record. (via Instagram)

But back to this week. This week has been a jam packed between work, working out, taxes (I KNOW, I am such a procrastinator), and then the usual day-to-day things that you just have to do because #thisis32. Luckily, I did some food prep over the weekend that made breakfast easy (and delish) all week long.

I am a big breakfast fan, and really do think that it’s the most important meal of the day. I mean, it starts your day off right, and for me, sets the tone for my entire day of balanced eating. It also doesn’t hurt that eggs are perhaps my favorite food. (Yes, I am serious — putting an egg on top of almost anything makes it better in my humble opinion.)

The best part of this recipe? These cups are super simple to make, consist of 3 ingredients (plus some spices), and only take 30 minutes to prep and bake. Now that’s my kind of food prep.

Turkey Bacon Egg Cups with Spinach (Gluten Free & Dairy Free)
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
These Turkey Bacon Egg Cups with Spinach are Gluten Free, Dairy Free, and Paleo Friendly! Make them on Sunday and eat them throughout the week for a quick and delicious breakfast.
  • 12 Slices Turkey Bacon
  • 12 Eggs
  • 2 Cups Spinach Chopped
  • Choice of Seasoning
  • Salt
  • Fresh Ground Pepper
  1. Preheat oven to 375 degrees.
  2. In a non-stick muffin pan, line each mold with a piece of the turkey bacon.
  3. Place the pan with the turkey in the oven, and pre-cook the turkey bacon for 5 minutes.
  4. Remove the pan from the oven, and use a paper towel to remove excess grease from each mold.
  5. Evenly place the chopped spinach into each mold, then crack an egg into each tin.
  6. Bake in the over for 20 minutes, or until the egg is to cooked to your desired doneness.
  7. Remove from pan and enjoy!
FYI: For the seasoning, I used Trader Joes’s new-to-me Everything but the Bagel Sesame Seasoning Blend which turned out great, but feel free to add whatever spices your heart desires.