Turkey Chili
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 8-12 servings
I can thank one of my favorite professors and mentors of all time, Dr. Reese, for many things, but especially for my love of chili. After taking one of her courses, our class had a potluck in her home. I found myself constantly going back to the pot she prepared for more. At that point, it was a must that I got the recipe. After a few episodes of trial and error, I perfected it. This dish is very flavorful, low maintenance, and extremely easy to make. I prepared it a couple of times before I got the idea to pair it with bell peppers. After all, I do love anything topped with cheese. Happy cooking, happy eating… from my kitchen to yours
Ingredients
2 pounds ground turkey (you can substitute with veggie crumbles ground chicken, or beef)
Olive oil
1 medium sweet yellow onion, diced
6 cloves of garlic, minced
Shredded sharp cheddar and/or mozzarella cheese
1 ½ tsp chili powder
1 ½ tsp ancho chili powder
1 tsp crushed red pepper
1 tablespoon dried oregano
2 teaspoons cumin
1 tsp smoked paprika
1 tsp of cayenne pepper (optional)
2 tbsp garlic powder
1 1/2 tablespoon onion powder
Salt and pepper, to taste
2 tbsp tomato paste
1 can black beans, drained
1 can red kidney beans, drained
1 oz can diced tomatoes
2 cups chicken or vegetable broth
2 15 oz cans tomato sauce
1 Jalapeno (optional)
Stuffed Bell Peppers:
6 bell peppers
Instructions
1. Saute aromatics- Place dutch oven or large pot on medium heat. Lightly coat pot with olive oil, then add onion. Sweat onion for 2 minutes until they have softened. While the onion is sweating, add a pinch of salt. Next, add garlic. Saute for another minute, then add tomato paste. Stir into onions and garlic then add cumin, chili powder, ancho chili powder, cayenne pepper, crushed red pepper, oregano, garlic powder. Add more oil if necessary.
2. Add meat- Next, add Ground turkey or veggie crumbles. Combine meat with seasoning and onions and cook until browned. Drain oil if necessary.
3. Add broth and tomatoes- Next, lower heat to medium-low and add beans then diced tomatoes. Cover pot and cook for 5 minutes.
4. Add broth and tomato sauce- Lower heat to a simmer and add diced tomatoes and tomato sauce. Cover and cook for 30 minutes.
5. Season- Stir and taste occasionally. Adjust seasoning as necessary. Garnish with sliced jalapeños, scallions, cheddar, and/or sour cream. Serve with tortilla chips, tater tots, or cornbread.