One of my favorite things to eat on a cold day like today is Turkey Chili. I tried many different recipes and this is the best one I came across thus far. I found this one on allrecipes.com and changed few things to make it just right. Don’t get scared with the long list of ingredients, it is really simple to put it together once you have it all.
1/4 cup of olive oil
2 cups chopped onion
1 cup chopped green bell pepper
4 garlic cloves, chopped fine
3 Tbsp chili powder (or up to 4 Tbsp if you like it more hot)
1 Tbsp ground cumin
1 teaspoon of dried oregano
2 28-ounce cans crushed or whole peeled tomatoes (I like using whole peeled tomatoes and crushing them my self)
3/4 cup of turkey stock or chicken stock (if store bought make sure its low sodium)
2 15 oz cans kidney or black beans, drained
1 1/2 teaspoon sea salt, plus more if desired to taste
1/2 teaspoon black pepper
1 lbs of shredded, cooked turkey meat (simply fry the ground turkey with touch of avocado oil; or use leftover roasted turkey)
Pinch of sugar
In a large pot (I use big cast iron pot) heat the olive oil on high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes. Add the garlic, chili powder, and cumin, and cook for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Its important to taste chili at this point and add one pinch of sugar just to bring down the acidity of the tomatoes.
The chili will have the bright red color at first but as you cook it, it will turn dark red, almost brown and it will have much thicker consistency.
Close the lid, bring chili to a simmer, reduce heat to low and cook for 45 min-1 hr. Don’t worry about overcooking it, the longer you cook the chili the tastier will get.
Turkey Chili can be served many different ways, but my favorite is over the zucchini noodles, brown rice or quinoa. If you are hosting a party you can use the chili to make nachos - just layer the tortilla chips on the tray and then chili and shredded cheese on top. Or you can make an even healthier version - roast the sweet potatoes (cut in circles so it looks like chips), cool them, spread them on the sheet pan and layer chili on top along with some shredded cheese.
This Turkey Chili freezes well so you can leave some in the fridge for lunch next day and whatever is leftover put in a tight lid container and freeze. When you would like to have it, let’s say in a week or so, take it out of the freezer in the morning and leave it at the room temperature until dinner time. I always heat it up in a pot vs microwave because it tastes better. And maybe its tidy bit psychological as well, because if it’s nice and hot in the pot seems like I made it that day!
Cheers to dinners that are full of flavor and healthy at the same time!