colorful & spicy turkey chili.

Ah, this dish is a staple in Shawn and I’s life. It’s usually made in the fall and winter but the past few days have been chilly ( no pun intended) so I felt the need to make a pot.

It’s healthy, spicy, easy to make and you’ll have leftovers for about 3 days.

Simply put, I freaking love chili.

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound lean ground all-natural turkey breast 
3. 1 medium white onion, chopped 
4. 2 cloves of garlic, chopped
5.  green, red, orange, yellow peppers, chopped 
6. 2 jalapenos, chopped
7. 1 hot pepper, chopped
8. 1 (28-ounce)can crushed tomatoes 
9. 2 cups (16 ounces) vegetable broth 
10. 2 teaspoons chili powder, or to taste 
11. 1 to 2 teaspoons sea salt and black pepper, or to taste 
12. 1 teaspoon cayenne red pepper, or to taste 
13. 1 tablespoon brown sugar
14. 1 tablespoon cumin
15. sriracha to taste (optional) 
16. 2 ears of fresh yellow corn, kernels sliced
17. 1 (15-ounce)can black beans, drained and rinsed 
18. 1 (15-ounce) can red kidney beans, drained and rinsed
19. cilantro, chopped for garnish

Directions:

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with salt and pepper, chili powder, cumin and red pepper and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. In a food processor, add all peppers, jalapenos, garlic and onion. Pulse until chunky. Add a squeeze of fresh lime to mixture.
3. Pour in broth, and simmer to reduce liquid slightly, about 5 minutes. Add canned tomatoes and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
4. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook pepper, garlic and onion mixture, stirring occasionally for 5 minutes, or until onion is translucent and pepper is lightly browned. Add mixture to the chili, and continue cooking at a very low simmer.
5. Add the corn kernels and all beans. Sprinkle in brown sugar. Squirt in your sriracha to taste.
6. Cook for 1 hour on low heat.

1. Ladle chili into serving bowls.  I served this over brown rice and topped it with low fat sour cream and shredded cheese. Chopped cilantro and green onion too.

12 May 2010