Right now we are all lamenting* over the cold cold, disrespectful weather in Chicago. -35 ARE YOU serious?!?! The only thing, besides a stocked wet bar, on demand TV and hulu+, that can make this weather bearable is making a hearty pot of turkey chili. I decided to make some which is a combination several favorite recipes I have come across over the years and added a few of my own flavor to make this oh so scrumptous winter time staple. Not a meat eater? add some faux chicken pieces chopped up. The turkey is a healthier option to beef. (Can be made 1 day ahead). I serve mine with a side of cornbread, so good.
This recipe serves 6-8 (Double or decrease according to your needs)
Some other optional ingredients to add: Bacon, Semisweet chocolate chips, diced serrano peppers
3 tablespoons canola or olive oil
3 tablespoons butter
1 large onion, diced
3 garlic cloves, minced
2 teaspoons ground cumin
3 tablespoons chili powder
3/4 teaspoon chipotle powder
1 teaspoon salt
1 teaspoon black pepper
2 pounds ground turkey
5 slices bacon, cut into large chunks (OPTIONAL)
1 red bell pepper, cut into 1/2-inch dice (OPTIONAL)
1 28-ounce can diced tomatoes in juice
1 8oz tomato sauce
2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped seeded jalapeño chilies (use habanero for substantial heat)
1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
1 15- to 16-ounce can Red Kidney beans, pinto beans rinsed, drained
1 15- to 16-ounce can Pinto beans rinsed, drained
Several dashes of hot pepper sauce (such as Tabasco)
Chopped green onions
Grated cheddar cheese
Heat oil and butter in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add ground turkey. Sauté until no longer pink, about 5-6 minutes. Add Chili powder, chipotle powder. In seperate pan/skillet, cook bacon about 6 minutes until slightly crispy.
Add 2 cups stock, peppers, bacon to turkey mixture. Cover and simmer stirring occasionally, about 20 minutes.
Add beans to chili. Simmer covered until chili is thick, about 15 minutes. Season salt and pepper if extra needed. Bring to slow simmer before serving.)
Serve chili with green onions, cheese, avocado and sour cream separately.
*lamenting is an understatement
pronounced: Boh-la-jee, like the Bellagio but w/o the O. SLC Founder and Editor, loves to write about topics at the intersection of career and lifestyle for today's young professional and future leaders.