Turkey Chili
Adapted from here.
Servings 8 servings
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium brown onion, chopped (about 2 cups)
- 1 green bell pepper, chopped (about 1 cup)
- 4 garlic cloves, finely chopped
- 3 tablespoons chili powder*
- 1 tablespoons ground cumin
- 1 tablespoons red pepper flakes
- 70 oz. canned stewed tomatoes with juices (that's 2 big cans and 1 smaller can)
- 2 15 oz. cans kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 3/4 cup chicken stock
- 1 teaspoon dried oregano
- 1 tablespoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 cups of shredded, cooked turkey meat
- 1 teaspoon sugar, plus more to taste
Toppings: shredded cheese, chopped red onion, sour cream
Instructions
- Warm extra virgin olive oil in a large, heavy bottomed pot over medium high heat. Once the oil starts shimmering, add the chopped onion and green bell pepper. Cook until soft and slightly caramelized, stirring occasionally (about 5 minutes). Add garlic, chili powder, cumin and red pepper flakes, stirring to combine. Cook the spices for a few minutes, stirring often.
- To the pot add stewed tomatoes with juices, kidney beans, tomato paste, chicken stock, oregano, kosher salt, freshly ground black pepper and shredded turkey meat. Bring the mixture to a simmer then reduce heat to low. Simmer, uncovered, for an hour.
- Stir in sugar then season to taste with additional sugar and kosher salt.
- To serve, spoon chili into soup bowls and top with shredded cheese, chopped red onion and sour cream.
Notes
*I used a blend of various chili powders. 1 tablespoon of mild chili powder, 1 tablespoon of extremely spicy chili powder and 1 tablespoon of ground ancho chili. The resulting flavor and spice level were perfect (to me!). Feel free to make adjustments based on your own taste.