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Sunday, November 1, 2009

Perfect Fall Chili

Fall is the best time for chili. Its hot, hearty, and full of vegetables. Check out this super simple recipe for turkey chili with stuff you already have in your pantry (and you don't have to tell anyone else its turkey, they won't be able to tell the difference!) This recipe serves 6 plus leftovers.

***Disclaimer: Personally, I dont measure when I cook. I "eyeball" spices and measurements and taste as I go (with the exception of raw poultry). Please feel free to play with the measurements because they are not exact. Cooking is fun and experimenting keeps it interesting!
2 tsp. cumin
1 tbsp. of salt (plus more to taste)
2 tbsp. black pepper
1 tbsp. of hot sauce (more or less, according to your preference)
1 tbsp. garlic powder
1 tbsp. paprika
1 tsp. chili powder
1 organic green bell pepper, diced
1 large red onion, diced
1.5 lbs organic ground turkey
1 16oz can of organic red beans
2 16 oz cans of organic dark red kidney beans (reduced sodium)
1 15 oz can organic garbanzo beans
2 16 oz cans of organic white or golden corn
1 28 oz can of organic tomato puree
1 16 oz can of organic crushed tomatoes
2 16 oz cans of organic diced tomatoes
Optional: dash of cooking wine (red or white, play with it! I used a little red)

In large heavy bottomed pot, heat olive oil (enough to thickly cover the bottom) and carmelize the onions and bell peppers (add optional wine). Add ground turkey. Add all the spices except the hot sauce and cook thoroughly (ground turkey should NEVER be served pink. Make sure it is completely browned). Add all the beans, corn and tomatoes. Stir thoroughly. Heat to boiling, then simmer covered, for 1 hour.
Serve for with hot cornbread, sour cream, and shredded sharp cheddar cheese. ( I prefer Cabot's extra sharp cheddar)





This recipe can also be put in a slow cooker. Pour all the beans, tomatoes, and corn into the cooker. Add the cooked turkey. Stir, cover, and heat on the high setting for at least 2 hours

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