Turkey Chili

Chili is one of my favorite things to make. Like soup, you can just get so many servings of veggies out of it. I’m all about getting my servings of fruits and veggies in… it helps me feel better about eating half a dozen cookies a day haha Anyways, this is one of my favorite chili recipes. It’s not the type of chili that is overloaded with beans and dry because it’s packed with so much. It’s got a nice thick sauce that is not too soupy, but just enough to make the whole dish nicely coated. ┬áBe careful though, it has a bit of a kick. I wouldn’t say that it is “spicy” but I would definitely say that it kicks you a bit. My husband and I are not big fans of spicy meals, so this chili is probably about as spicy as we can go before eating becomes painful for us. If you like your meat and aren’t worried about being healthy, feel free to replace the turkey with hamburger. I think this tastes great lean though so why would I add extra calories? To each his own though!

Turkey Chili
Author: 
 

Ingredients
  • 1½ Tb olive oil
  • 1 med spanish onion, diced
  • 2 medium carrots, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 1½ Tb chili powder
  • ½ Tb garlic powder
  • ½ Tb dried oregano
  • ½ Tb cumin
  • ½ tsp dried thyme
  • ½ tsp red pepper flakes
  • 2 bay leaves
  • 2 shakes tabasco sauce
  • 1 Tb tomato paste
  • ½ Tb chipotle peppers in adobo sauce
  • 3 cups crushed tomatoes
  • 2 cups chicken stock
  • 2 cups (15 oz can) cooked kidney beans in liquid
  • 1¼ Tb salt
  • ¼ Tb pepper

Instructions
  1. In a large stockpot over medium high heat warm the olive oil and cook the vegetables and garlic in oil until tender. Don’t be afraid to caramelize the vegetables a little bit. Add the turkey to the mixture, breaking up the ground meat with a spoon. until the turkey is cooked and colors slightly.
  2. Add the herbs and spices, Tabasco and tomato paste to the mixture and stir until combined. Stir the peppers in adobo sauce into the crushed tomatoes and add both to pot. Pour in chicken stock, bring to a boil and simmer for 15 minutes.
  3. Add the kidney beans and their liquid to the stew and cook for 5 minutes or until the beans are warmed through. (If you want a less soupy chili just cook it down until it’s reached your desired consistency). Season with salt and pepper. Remove bay leaves and serve warm with your choice of garnish.

Notes
½ Tb = 1½ tsp, ¼ Tb = about ¾ tsp

Adapted from “Clinton St. Bakery” by Dede Lahman and Neil Kleinberg

Laura is the publisher of Laura’s Sweet Spot- a blog making regular contributions about baking, cooking, and blogging tips!

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