Turkey Chili

Yields: 6 servings

Time: Prep 10 minutes, Cooks 30 minutes

I have been honing this chili recipe for over 9 years. I’ve changed brands of meat, tomato, and beans over and over again. But I've found that as long as the seasonings are well balanced it still turns out great! Turkey is the healthier alternative to a beef or pork based chili with all the same depth of flavor. It’s great on a fall afternoon with fresh tortillas, shredded cheese, and a hefty dollop of sour cream.

Ingredients:

• Bell pepper

• Jalapeño

• Yellow onion

• Garlic

• Olive oil

• Kosher salt

• Black pepper

• Chili powder

• Cumin

• Ground mustard

• Nutmeg

• Red pepper flakes

• 1 lb. ground turkey

• 16 oz. can of chili beans (pinto)

• 28oz. can of crushed tomatoes

• Parsley

• Basil

Directions

Step One:

Dice one whole bell pepper, about half an onion, and a 1-3 jalapeños. If you like less heat, use only one jalapeño and make sure it’s fulled seeded. Over medium heat, warm a few tablespoons of olive oil in large pot. Sauté peppers and onions until softened and slightly transparent, about 5 minutes. Season to taste with salt and pepper.

Step Two:

Mince as much garlic as you like (I go for 3-4 cloves) and add to pot. Let cook for another 1-2 minutes.

Step Three:

Add ground turkey to pot and cook until fully browned, 5-6 minutes. Season with a few more pinches of salt and pepper.

Step Four:

Once meat is browned add chili powder, cumin, ground mustard, red pepper flakes, and nutmeg. This is really where you want to taste for balance and learn what you like! I’m heavy on chili powder and cumin (3-4 tbsp), a bit less on ground mustard and red pepper flakes (1-2 tbsp), and very light on nutmeg (1/2-1 tsp). Use the image below if you’re more of a visual learner like I am! Combine spices, meat, and veggies thoroughly.

Step Five:

Pour tomatoes and chili beans into pot and bring to a slow boil. Taste for balance, add more salt or spices if needed. Once heated through, reduce heat to low and simmer for 15-20 minutes. If you like a thicker, less soupy chili, simmer for at least an hour. The longer the simmer the thicker the chili and more intense the flavors.

Step Six:

In the last 2-3 minutes of simmering, add a few tablespoons each of chopped parsley and basil. Stir to combine and serve with tortillas, cheese, and/or sour cream!

Got Leftovers?

Chili always tastes better the next day. Warm it up, throw it over some tortilla chips with a fried egg and you’ve got the perfect, protein-packed breakfast! What about lunch? Fry some cooked rice in a wok with a neutral oil and a little salt until it’s nice and crispy. Top with chili and some chopped scallions for a semi-fried rice chili.