Turkey Chili
What is more comforting on a cold January day than a piping hot spicy chili? I know there are about zillion different recipes for it out there, but as I have been asked about my recipe I decided to post it here. I have been making some version of this chili for at least 20 years. It tastes always a bit different as I don’t follow a specific recipe, just the general guidelines. This can be served as itself or as a topping for rice or even a hot dog. It travels well in a crockpot (while not cooked in one) and has been a hit on several winter cookouts.
My version is quite spicy, so if you are not into spicy foods, leave out the other (or both) jalapeno and half the spice amounts. You can serve it with sour cream, grated cheese, scallions, cilantro, lime wedges, avocado, tortilla chips or whatever your favorite chili topping is.
It makes about 6 servings. Hope you like it as much as I do!
INGREDIENTS:
3 tbsp olive oil
1 lb ground turkey
1 yellow onion diced
4 garlic cloves grated
salt and freshly ground black pepper to taste
1 tbsp chili powder
1 can (28 oz). chopped tomatoes
1 red bell pepper diced
2 jalapenos seeded and diced
1 can (15 oz) black beans
1 tbsp chili powder
1 tsp cumin
1 tsp dried cilantro
1/4 - 1/2 tsp cayenne (optional)
STEPS:
Heat the olive oil in a heavy pot
Add the turkey, breaking the meat down in pieces and let cook until it starts to brown
Add onion and garlic, stir and then add salt, pepper and 1 tbsp of the chili powder. Stir together and let cook until fragrant, about 3 min
Add the tomatoes, bell pepper, jalapenos and beans. Mix well together
Add the remaining spices and more salt and pepper if needed
Let simmer for about an hour on low heat, until the flavors come together. Make sure to stir occasionally and do not let hard boil
Check the taste and add salt and spices if needed
Serve with our favorite toppings and enjoy!