I can't believe I haven't share my Turkey Chili recipe with you. It's one of my staple meals that I know will make a lot of delicious food, with even better leftovers. The exact recipe changes based on my mood and what I have on hand, so it's always evolving. That's one of the best things about chili, and I encourage you to make it your own. You can also throw everything into the crock pot and cook it on low all day.
Turkey Chili
Serves 6+
1 pound ground turkey
1 Tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped
2 garlic cloves, chopped
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 teaspoon coriander
1/4 teaspoon cayenne pepper
kosher salt and pepper
4 chiplotes in adobo, chopped (adjust based on your spiciness preference - we like it hot!)
28 oz. can crushed tomatoes
14 oz. water
28 oz. can black beans, drained and rinsed
14 oz. can red beans, drained and rinsed
1 cup corn (no need to thaw if you use frozen)
1 Tablespoon cornmeal + 2 Tablespoons water
In a large soup pot, heat olive oil over medium heat.
Add the ground turkey and cook until browned. Drain excess fat, if necessary.
Add in the onion, bell pepper and jalapeno. Cook for a few minutes, stirring occasionally.
Add in garlic and cook one minute more.
Stir in spices (cumin through salt and pepper).
Add in chiplotes in adobo, crushed tomatoes, black and red beans, and corn. Add water as necessary.
Simmer over low heat for as long as you want, at least 20 minutes.
In a small bowl, combine cornmeal and water to make a paste. Stir into chili and simmer until desired consistency is reached.
Serve with your favorite toppings. I went with avocado, cilantro, hot sauce and tortilla chips.
Side note: Xochitl are amazingly good tortilla chips. Thanks to my sister for introducing me to them. They are thin, crispy, made without any GMOs, and come in a big brown paper bag. According to the phonetic note on the bag they are pronounced so-cheel, not wacka-chee-til. as I had been saying. Go figure.
And then I went with more chips, because that's how I roll.
Turkey Chili
Serves 6+
1 pound ground turkey
1 Tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped
2 garlic cloves, chopped
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 teaspoon coriander
1/4 teaspoon cayenne pepper
kosher salt and pepper
4 chiplotes in adobo, chopped (adjust based on your spiciness preference - we like it hot!)
28 oz. can crushed tomatoes
14 oz. water
28 oz. can black beans, drained and rinsed
14 oz. can red beans, drained and rinsed
1 cup corn (no need to thaw if you use frozen)
1 Tablespoon cornmeal + 2 Tablespoons water
In a large soup pot, heat olive oil over medium heat.
Add the ground turkey and cook until browned. Drain excess fat, if necessary.
Add in the onion, bell pepper and jalapeno. Cook for a few minutes, stirring occasionally.
Add in garlic and cook one minute more.
Stir in spices (cumin through salt and pepper).
Add in chiplotes in adobo, crushed tomatoes, black and red beans, and corn. Add water as necessary.
Simmer over low heat for as long as you want, at least 20 minutes.
In a small bowl, combine cornmeal and water to make a paste. Stir into chili and simmer until desired consistency is reached.
Serve with your favorite toppings. I went with avocado, cilantro, hot sauce and tortilla chips.
Side note: Xochitl are amazingly good tortilla chips. Thanks to my sister for introducing me to them. They are thin, crispy, made without any GMOs, and come in a big brown paper bag. According to the phonetic note on the bag they are pronounced so-cheel, not wacka-chee-til. as I had been saying. Go figure.
And then I went with more chips, because that's how I roll.
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