July 1, 2016


Happy Canada Day and Fourth of July to all my friends out there! My husband has recently retired from playing professional hockey and has aspirations to be a true Mountain Man. So I bought him this  cooking tripod for Christmas to get him going. However; I took it upon myself as his Mountain Wife to give 'er a try first to see how she goes. I threw together what we had in the fridge and the spices that came along with it seem a little weird - but definitely attainable if you are going on a camping trip  or even if your camping in your own back yard ;) Im talkin' hot chocolate and beer. Don't got it? Well I feel bad for you because although your stew will still taste great, it won't have your friends or family asking "What is it that awesome flavour that I can taste?". Its late and I feel like I'm rambling. G'night y'all. 


  • 2 lbs ground turkey

  • 1 Tbsp olive oil

  • 1 white onion, diced

  • 1 red and 1 green pepper, diced

  • 2 garlic cloves, minced 

  • 1 28oz can diced tomatoes, drained

  • 1 14oz can kidney beans, drained and rinsed

  • 1 14oz can white kidney beans, drained and rinsed

  • 1 can of corn kernels

  • 1/2 can tomato paste

  • 1 Tbsp Worcestershire sauce

  • 1 Tbsp liquid smoke

  • 1 Tbsp Paprika

  • 2 Tbsp chili powder

  • 1 tsp cayenne pepper

  • 1 tsp cinnamon 

  • 3 heaping Tbsp hot chocolate powder

  • 1 Tbsp hot sauce (of your choice)

  • Salt and Pepper to taste

  • 1/2 can beer (or wine)

  • 1 chili in adobo sauce, diced

  • *option to add a habanero pepper to the mix for some spice

*Don't worry if you don't have all of these spices, use what you like best (but I love the flavour of the hot chocolate and cinnamon together)


  • 1/2 onion finely minced

  • Grated cheese 

  • Sour cream/greek yogurt


  1. Begin cooking the stew on the stove by heating the olive oil in the cast iron pot. Once hot, add onion, garlic and peppers and cook 5 min.

  2. Add ground turkey and cook until brown. 

  3. Add remaining ingredients and transfer pot to fire - cook over embers until it bubbles, or at least 20 minutes. I cooked mine for 45 minutes and stirred occasionally. 

  4. Serve with shredded cheese and a few scoops of the finely minced onion for a crunch! If your stew is spicy, add a dollop of sour cream or greek yogurt. Enjoy with skillet cornbread (coming soon).


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Hi There

Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

Check Out My Articles  on KHACHILIFE 


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