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.