Been trying to clear out the fridge this past week as we get ready for an out-of-town adventure so haven’t been cooking as much, but did whip up a batch of some super easy turkey chili; you could probably let everything stew in a slow cooker throughout the day, and have the chili ready to go when you got home from work. Sorry about the lack of pictures; forgot to take pictures while I was cooking
Turkey Chili
(1/2 lb bacon, sliced- optional)
- If you decide to add bacon, brown the bacon first, remove it and set aside, and then brown the turkey in the bacon fat rather than oil
1 lb ground turkey
- I normally use turkey rather than ground beef nowadays, but feel free to substitute beef, ground pork and/or a mix of all three
1 onion, small diced
4 large cloves garlic, finely chopped
3 tbsp chili powder
2 tbsp brown sugar
2 tbsp soy sauce
1/2 tbsp smoked paprika
1/2 tbsp dry mustard
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp cayenne
salt and pepper
1 can tomato sauce
2 cans diced tomatoes w/ juice
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
- I like using a bunch of different types of beans for the different colors and textures, but feel free to use whatever combination you like
2 cans sweet corn, drained
– Heat oil over high heat in a large pot. Add ground turkey and cook 2-3 minutes, breaking up into small pieces
– Add onion, garlic, and spices and continue cooking for another 3-5 minutes
– Add diced tomatoes and tomato sauce and cook for 10 minutes over medium-high heat till the meat is cooked through
– Add the beans; bring chili up to a boil, cover, and turn heat down to medium-low and allow chili to simmer for 30-45 minutes, depending on how much time you have- the longer the better, because all the favors will be able to meld
– Add corn 10 minutes before serving just so it’s heated through, but retains it’s crunch
A hui hou!