Turkey Chili

Chili and Corn bread.jpg

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.

·      16 ounces yellow corn (1 can)

·      16 ounces black beans (1 can)

·      16 ounces pinto beans (1 can)

·      16 ounces cannellini beans (1 can)

·      2 28oz cans crushed tomatoes

·      2 cups of water

·      2 medium yellow onions- small diced

·      1 green bell pepper-small diced

·      6 cloves garlic- minced

·      1 pound ground turkey

·      1 tablespoon cayenne pepper

·      1 teaspoon ground cumin

·      1 teaspoon smoked paprika

·      1 teaspoon cocoa powder

·      Salt and freshly ground black pepper

·      2 tablespoons olive oil

 

Toppings

·      shredded cheddar cheese

·      chopped scallions

·      sour cream

·      tortilla chips

 

1.     Rinse and drain beans and corn in a colander.

2.     Heat olive oil over medium heat in a large pot. Once hot add onions and cook for 5 minutes stirring frequently until soft and translucent. Add garlic and cook for another 2 minutes. Season with salt and pepper.

3.     Add ground turkey to the pot with cayenne pepper, smoked paprika, cocoa, and cumin. Cook the turkey with the onions, garlic and spices until browned, about 5 minutes.

4.     Once the turkey is completely browned add the beans, crushed tomatoes and water. Stir well to combine. Bring the chili to a boil over high heat then reduce to medium low heat and let simmer for 30-40 minutes.

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

Lunch, Dinner, Game DayAudrey Akin