Hey beautiful people.
As we all know 2016 is almost a distant memory and we are well on our way to the holiday season. For those of us that experience seasonal changes with the weather, that means colder temps. And I don’t know about you, but cold temperatures go best with a great bowl of soup or stew.
Being the foodie I am, of course I love a good, savory bowl of soup or a hearty stew (keyword good). I also love a good, hearty chili.
So I don’t know why it took me so long to try the recipe for myself, but better late than never right? I had the bright idea to make a pot of turkey chili for dinner. I had never seen it made but I knew what it consisted of. So like I tend to do, I just put my lab coat on and began to experiment (not really lol). I did put my own twist on it though, a little of this and that and it turned out AMAZINGLY!
And because I know all of you probably love good food like I do, I decided to share. Feel free to print and tackle this one yourself (it’s really easy) and enjoy!
Yields 6-8 servings
Like they always say, chili should be cooked low and slow. The cooking time is really about 45 mins total, but for ideal taste and consistency, it should simmer on low heat for an additional hour, at least.
15 minPrep Time
1 hr, 30 Cook Time
1 hr, 45 Total Time
- 1 pound ground turkey meat
- 2 tbsp olive or grapeseed oil
- 1 medium sized onion (diced)
- 1 medium red or green bell pepper (diced)
- 2 cloves of garlic (diced)
- 1 can kidney beans
- 1 can black beans
- 1 can diced or crushed tomatoes
- 1 can stewed tomatoes (optional)
- 1 can low sodium chicken stock
- salt to taste
- 2 tbsp Worcestershire sauce
- 1 tsp cumin
- 1 tbsp chili powder
- 1/4 tsp oregano (more if preferred)
- 3-4 small leaves of fresh basil (crushed)
- 1/4 of small habanero pepper
- In a 5 quart or larger saucepan add oil to pan followed by the turkey.
- As meat cooks, begin to break up/mince chunks with cooking spoon.
- Add fresh herbs as the meat cooks (onions, garlic and bell peppers).
- Cook meat and herbs until meat is no longer pink
- Add chicken stock and stir to incorporate
- Add tomatoes and beans, stirring again to incorporate
- As chili cooks, add Worcestershire sauce and other seasonings
- Slice several slivers of the habanero pepper for added heat (add gradually for desired "kick")
- Just before simmering, crush the basil leaves and add to the pot.
- Simmer on low heat for 1 - 1.5 hours.
- When done, serve over a bowl of Jasmine rice (optional) and sprinkle some shredded cheese on top