Contrary to what this unseasonably warm weather may have you thinking, it is actually the season for comfort food and Chili is one of my favorites! This version is made with ground turkey, but feel free to use the meat of your choice, or keep it meatless for  Monday. Enjoy. ~M

(This recipe makes a vat of Chili, as I shared with a friend. Feel free to halve it or freeze some of you don't think you'll get through it all.)

Chunky Turkey Chili

1 1/2 lbs ground turkey (I used thigh)

2 15 oz cans of Cannellini Beans drained and rinsed

2 15 oz cans of Kidney beans drained and rinsed

1 5 oz can of tomato paste

1 32 oz can of diced tomatoes (I like the fire roasted ones)

1 med-large sweet yellow onion diced

1 red bell pepper diced

1 green bell pepper diced

4-5 cloves of garlic minced

4 fresh Roma Tomatoes diced

1- 1 1/2 cups frozen sweet corn

1 1/2 tbls chili powder

1 1/2 tsp cumin

1 1/2 tsp Italian seasoning

1 tsp red pepper flakes (optional)

Salt and Pepper to taste

1 large bay leaf

Instructions:

Heat a skillet and add about a tablespoon of olive oil. Brown the meat, adding salt and pepper to taste. Drain the meat and set aside. Next, add a tablespoon of olive oil to the pot for your chili and sauté the onion, pepper and garlic. Once fragrant and on the way to translucency, add the tomatoes, tomato paste, beans and meat. Add the seasonings and mix to combine.

Bring to a very slight boil and then down to a light simmer. Add your corn and Roma tomatoes. Taste to see if you need to add a bit more seasoning. Simmer for a least 30 minutes. I simmered for about and hour on low. Serve with skillet cornbread (see previous post) and enjoy!

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