Despite my fears that Columbus would never be warm again, winter is finally coming to an end! After so many months without the sun, the 40 degree weather today feels like shorts weather. So, in the last few days of winter, I thought I’d share one more cold weather comfort food with you: turkey chili.
I’m generally not a big fan of turkey, but I find that in something like chili, there are so many other complex flavors that it doesn’t really take away from the taste. This chili still packs plenty of flavor and a bit of a spicy kick! I topped mine with a bit of plain Greek yogurt and white cheddar cheese to add a creamy texture and sharp flavor contrast.
- 1 pound ground turkey
- 1 15 oz. can kidney beans
- 1 15 oz. can black beans
- 1 medium onion, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 6 oz. can tomato paste
- 1 24 oz. can crushed tomatoes
- 1 24 oz. can diced tomatoes
- 2 tbls. chili powder
- 1 tbls. oregano
- 2 tsp. cumin
- 1 tsp. cayenne (or more or less depending on your preferred level of spice)
- 2 tbls. olive oil
- salt and pepper to taste
- Heat a large pot with olive oil over medium heat. Brown the turkey until cooked through, 5 – 6 minutes. Remove the turkey from the pot and set aside.
- Soften the garlic, onion, and bell pepper over medium heat. While the garlic, onion, and bell pepper are softening, drain the beans and rinse thoroughly.
- Add the tomato paste, chili powder, oregano, cumin, cayenne, and salt and pepper to the pot and cook 2-3 minutes, stirring constantly.
- Add the crushed and diced tomatoes, beans, and turkey to the pot. Taste and add additional salt, pepper, or cayenne if necessary. Simmer on low 35-45 minutes.
- Enjoy your chili with sour cream, Greek yogurt, cheese, tortilla chips, or whatever other favorite toppings you may have!