Chili today, hot tamale!

It's great to be able throw on a pot of chili when the temperature dips south of freezing. To me, chili is the ultimate winter comfort food. It makes your kitchen smell delectable while it's cooking and warms your belly when you chow down on it. There's opportunity to get a decent dose of veggies and lean protein with a turkey chili so that's what we're gonna do!

Turkey Chili

2lb of ground turkey
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, diced (fresh or jarred)
1 clove garlic, minced
1 large white onion, diced
1 28oz can diced tomatoes with liquid
2 cans of beans with liquid (red, white, black-- whatever you like)
1/2 C frozen corn
4 TBS chili powder
1 TBS ground cumin
1/2 TBS onion powder
1/2 TBS garlic powder
2 TBS tomato paste
1/4 cup water
Salt & Pepper, to taste
Tabasco sauce, to taste
Sour cream, shredded cheese and salsa, to garnish
Brown turkey meet in pot with a dash of EVOO over medium-high heat. Add onions, garlic and tomatoes and stir to combine. Cook until onions are translucent them add the peppers (bells & jalapeno), spices, tomato paste, Tabasco sauce, beans and water. Cook on medium-high until liquid boils, them turn heat down to medium-low and simmer for an hour (longer if you want), stirring occasionally. Add in frozen corn 5 minutes before you're ready to serve the chili. Serve with sour cream, cheese and salsa.



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