"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili." -Harry James
I think fall officially left northern Colorado today. Brrr! It's so cold! Snow is in the forecast, wind and over-night low temps in the teens and twenties are showing up this week. I think I'll have no choice but to hibernate! OR I could make a big pot of chili and wait it all out. This is a recipe from my recent e-cookbook 10 best Poultry Recipes: Easy Chicken and Turkey Entrees for Everyday of the Week . I hope you'll give it a try. You can control the heat by increasing or decreasing the amount of red chili flakes and deciding which intensity of roasted green chiles you use. I love to add in extra veggies like summer squash and even lima beans. What other add-ins would you choose?
My Favorite Turkey Chili
This is a staple in our house during the cooler months. We love it soooo much! It’s loaded with turkey and veggies and you can always add more (butternut squash or diced zucchini anyone?). I like to double or even triple the recipe so I always have some on hand in my freezer. Don’t be put off by the long ingredient list. Once all the ingredients are prepped, it goes together fast, then you basically simmer it and forget it. A single batch could be cooked in the crockpot all day as well.
2 ½ pounds ground turkey
3 tablespoons extra-virgin olive oil
2 cups diced onions
4 teaspoons minced fresh garlic
1 cup shredded carrots, chopped fine
1 green bell pepper, stemmed, seeded and diced
1 teaspoon crushed red pepper chili flakes, or to taste
1 ½ tablespoons (4 ½ teaspoons) ground cumin
¼ cup chili powder
1- 28 ounce can diced tomatoes in juice
1- 6 ounce can tomato paste
1 tablespoon red wine vinegar
3 ½ cups low-sodium or homemade chicken broth
1- 15 ounce can black beans, drained and rinsed
½ cup fire-roasted diced green chiles
Salt and pepper to taste
2/3 cup frozen corn, thawed (optional)
1. Heat a Dutch oven or other heavy-bottomed stock pot over medium-high heat. As soon as pot is hot (a drop of water sizzles when it hits surface), place turkey in pot. Season with ¾ teaspoon kosher salt and ½ teaspoon coarse ground black pepper. Cook, stirring often to break up meat, until browned, about 7 minutes. Remove turkey to a bowl with a slotted spoon.
2. Lower heat to medium and immediately pour olive oil into hot pot and stir in onions, garlic, carrots and bell pepper. Cook, stirring often, until softened and translucent. Stir in cumin, chili powder and chili flakes. Cook for another 5 minutes, stirring often to prevent scorching.
3. Add turkey back into pot along with tomatoes, tomato paste, vinegar, chiles, broth and beans. Season lightly with salt and pepper.
4. Bring contents of pot to a boil. Reduce heat and simmer, partially covered, for at least 90 minutes and up to 3 hours (I always go with the longer cooking time), stirring occasionally, Add in more liquid if chili appears too dry. OR place all contents into a crock pot except corn and cook, covered, on low for 8 hours.
5. If using corn, stir into chili during last 20 minutes of cooking. Taste for seasoning and add salt and pepper to taste. Makes 6 servings
Suggestions: Serve chili over rice, on top of a baked potato or as is in a bowl. Top with sour cream, thin slices of green onion and shredded cheddar cheese and/or pickled jalapeno slices. A big fat square of corn bread is always a good idea.