I live in Texas, where chili is an art. The following recipe that I call chili is not what most Texans call chili. For a full definition of Texas chili talk to my friend Robert, he is a self proclaimed Chilivangelist. So if you are looking for a traditional Texas chili check out Roberts recipe, if you are looking for a belly warming, healthy, delicious turkey chili; keep reading.
I adore loads of fresh veggies in just about everything I make and chili is no exception. I use a combination of serrano, jalapeno, poblano and multicolored bell peppers. Completing the fresh veggie mix are onions and garlic.
I saute the veggie mix in olive oil till the veggies are softened.
Next I add the ground turkey, for chili I use a turkey that is 85/15. I feel that if you use a turkey more lean than that, the chili will loose some of it’s “meatiness”.
When the turkey has browned I add my special chili spice mix. I guess it’s not really that special but I like the combination. I use a New Mexico chili powder, cumin, cayenne, cinnamon, oregano, and salt.
Now it’s starting to look and smell like chili!
For the tomatoes I insist on using only Muir Glen Fire Roasted Tomatoes, they are by far the best tasting canned tomatoes. Now for the controversial ingredient, beans. I use beans in my chili, I am not a natural born Texan and therefor I find it acceptable and delicious to add beans to my chili.
I let all these wonderfully delicious flavors marry for about 30-45 minutes on medium-low heat. This is the perfect amount of time to bake some cornbread.
During the last 10 minutes of cooking I add in a can of sweet corn. This may not be what Texans call chili, but it is a favorite in my house.
Jen’s Turkey Chili
2 tablespoons olive oil
1 large sweet onion, diced
4 cloves of garlic, minced
2 poblano peppers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
4 serrano peppers, diced
4 jalapeno peppers, diced
1 pound ground turkey, 85/15
1/4 cup plus 2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons cayenne
1 teaspoon cinnamon
2 teaspoon sea salt
1 teaspoon oregano
2 14.5 oz. cans Muir Glen fire roasted tomatoes
2 14.5 oz. cans dark red kidney beans, drained and rinsed
1 14.5 oz. can sweet corn, drained
- In a large heavy bottom stockpot heat olive oil, add onions, garlic, and all peppers to hot oil. saute on medium-high heat for around 10 minutes or until soft.
- Crumble ground turkey into pot, breaking up turkey into small pieces as it browns. Cook turkey for aproximatley 10 minutes, till brown.
- Add spices to the pot, combining them completely. Cook for another 5 minutes.
- Add in tomotoes and beans. Stir together and cover the pot. Cook for 30 miuntes over medium-low heat.
- Uncover pot and add in the can of corn and cook uncovered for 15-20 minutes more.
- Serve with cornbread.