Turkey Chili

In college, my friends coined the term “Chili Cleanse 2k13” to refer to the week I spent eating nothing but this chili. They were mostly joking, but I always make a huge batch of this and eat the leftovers for lunch all week. This chili opts for lean turkey and tons of beans, so it actually would have been healthy if I didn’t top it with copious amounts of sour cream and tortilla chips. Oh well.

Serves 8.

·      1 16 ounce can black beans

·      1 16 ounce can pinto beans

·       1 16 ounce can cannellini beans

·      1 28oz can diced tomatoes

·      2 tablespoons olive oil

·      1 medium yellow onion—medium diced

·      1 green bell pepper—medium diced

·      1 pound ground turkey

·      4 cloves garlic—minced

·      1 jalapeño pepper—diced

·      2 teaspoons kosher salt

·      2 tablespoons chili powder

·      1 teaspoon dried oregano

·      ½  teaspoon ground cumin

·      1 teaspoon smoked paprika

·      1 teaspoon cocoa powder

·      1 teaspoon cinnamon

·      2 tablespoons tomato paste

·      1 cup of water

Toppings

·      shredded cheddar cheese

·      chopped scallions

·      sour cream

·      tortilla chips

·      lime

·      pickled jalapeños

1.     Thoroughly rinse beans in a colander. Set aside to drain.

2.     Heat olive oil over medium heat in a large pot. Once the oil is hot, add the onions and peppers and cook for 5 minutes, stirring frequently, until the onions are soft and translucent. Using a slotted spoon, remove the sautéed onions and peppers to a bowl and set aside.

3.     Increase the heat to medium high and add the ground turkey and jalapeño to the same pot used to sauté the onions and peppers. Using the slotted spoon, break up the turkey as it browns for 4 minutes. Add the minced garlic and cook for 2 minutes until fragrant.

4.     Add the salt, chili powder, dried oregano, cumin, smoked paprika, cocoa powder, cinnamon, and tomato paste to the pot, stirring to combine and coat the turkey. Cook for 2 minutes until the spices are fragrant and the tomato paste has darkened.

5.     Turn the heat to high and deglaze the pot with 1 cup water, scrapping the bottom of the pan to incorporate any cooked-on bits. Simmer for 4 minutes, until the liquid is reduced by half.

6.     Add the diced tomatoes and beans to the pot. Return the onions and bell pepper to the pot. Stir well to combine.

7.     Bring the chili to a boil over high heat then reduce to medium low heat and let simmer for 40-60 minutes.

5.     Serve hot with toppings and tortilla chips or corn bread.