Turkey Chili is a meal that is near and dear to me. I never, ever liked beans growing up, mostly because the only beans that were served in our house were baked beans. As I got older, and started cooking for myself, I still didn't know if I liked them so I always just avoided buying or ordering any type of legume to play it safe...until I met my future in-laws for the first time.
My husband took me to eat at his parent's house for the first time shortly after we had started *dating*. (I use the term dating loosely here because anyone who knows us, knows we jumped head first into our life together from the very beginning without looking back).
So back to the first dinner. We showed up, and his mom said "I made Turkey Chili for Dinner" and I said, "Sounds Great!" ..thinking to myself, "I think I hate beans. I've never had chili. What if I don't eat? They're going to think I'm a snob. Maybe there will be bread." I know, my thought process... fascinating. Haha.
Anyway, to my surprise, dinner was great! I loved the chili. I loved the beans. But even more, I felt included and comfortable and it was easy. I will always remember my first bowl of Turkey Chili and even though I make mine differently (and way more spicy!) than my mother in laws', it still gives me nostalgia back to when my husband and I were brand new, in love and in the "meeting the family" phase of our relationship.
-Alexandra
RECIPE
Ingredients:
1 lb. Ground Turkey
1 Red Bell Pepper; diced
1 Green Bell Pepper; diced
1 Large Yellow Onion; diced
2 Jalapeños; seeded and chopped
3-4 Cloves of Garlic; minced
2-3 Vine Ripened Tomatoes; diced
1 Can Kidney Beans
1 Can Pinto Beans
2 Cups of Chicken Stock
1 Tbsp. Chili Powder
1 Tbsp. Cumin
2 tsp. Paparika
1 tsp. Cayenne Pepper
1 Tbsp. Salt
1/2 Tbsp. Coarse Ground Black Pepper
Olive Oil
In a dutch oven, or large stock pot, heat olive oil on medium heat and add onions. Be sure to not let the onions brown too much. You want them to become translucent in color, about 5 minutes.
Add ground turkey and season with the salt and pepper. Stirring the meat and onions until the turkey is browned.
Add peppers and garlic and cook for about 5-6 minutes until peppers begin to become tender.
Drain the two cans of beans and add them to the pot along with the spices, tomatoes, and stock. Stir all together and simmer uncovered on low for at minimum an hour. The longer and slower you let this go, the more flavor you will develop. You want the stock to reduce by half and the chili to thicken. Taste to adjust seasoning if needed.
Serve in bowls with accoutrements of your liking. I usually opt for tortilla chips, plain greek yogurt, chopped scallions & diced tomatoes, and of course- CHEESE.
***This recipe is very forgiving and can easily be modified. You can substitute ground beef for turkey or omit meat all together and add a variety of beans and peppers.
Corn is a great option to add a bit of sweetness to your chili as well.
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