Sweet and Savory Turkey Chili.


The Winter blues are in full effect in my house. Between the bitter cold, consistently gray sky, and intense cabin fever, things have started to get a little hairy around here. So to ease my seasonal woes I turned to the one thing I can enjoy all year round, cooking!

For me, there is nothing more delightful on a frigid night than a warm bowl of Chili. Over time I have experimented with a few different recipes, but I always find myself coming back to one. This Turkey chili is both sweet and savory with a hint of spice, not to mention, it’s super easy to make!

What you will need:

3 Red Bell Peppers (chopped)

1 Whole yellow Onion (chopped)

2-3 Cloves of Garlic (Roughly chopped)

*1 1/2 Cups of your favorite Bean(s)

1LB of ground turkey (I prefer free-range organic)

1/4 TSP of Ground Cumin

1/4 TSP of Cinnamon

1/8 TSP Cayenne Pepper

3 TBLS of Chili Powder ( More or less)

1 Bay Leaf

32oz Can of Tomato Puree ( Can be substituted with chicken broth)

OPTIONAL Red Pepper flakes for an added kick

* You can use any bean you desire but I prefer red or white (or both) Cannellini beans, drained and rinsed to avoid access sodium.

How you put it all together:

– First, place a large lightly-oiled pot over a medium flame. Then add the garlic, onions and red bell peppers. Season with salt and let cook until the onions are translucent.

-In a separate pan, brown and then drain the ground turkey. Add it to the pot with the peppers and onions.

-Once the turkey is mixed in, add beans and tomato puree.

-Then add the chili powder, bay leaf, cumin, cinnamon, and cayenne pepper. Salt and pepper to taste.

– Let chili simmer for a minimum of 30 mins. I like to prepare mine in the afternoon and let it sit on a low flame for a couple hours.

-Serve with a choice of shredded cheese, sour cream, and tortilla chips.




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