I had to go check, and then double-check, and then triple-check – just to be absolutely sure that I have indeed, never shared the recipe I use for chili. It seems I have not, so I think we should rectify the situation. Last week Tom and I had decided (much to the kids’ dismay) that it would be Soup Week. Seemed appropriate, considering the weather decided to switch from Feels Like Spring to Tricked You! It’s Really Winter! Ella perked up once we told her she could help pick the different soups, and immediately suggested chili. Of course once we told her that no, we could not have chili EVERY night, she folded her arms, put on her best frown and grumbled something about soup being of the devil. (Maybe that wasn’t her exact phrase but trust me, that was the gist of it.)
So here it is – my modified version of a recipe Kari found through Weight Watchers (hence the turkey) years ago. I was never a fan of chili before I tried this one and, although I’ve tried several others and liked them, it’s still my favorite.
Hearty Turkey Chili
- 2 Tbs chili powder
- 1 tsp ground cumin
- 1 Tbs paprika (I like smoked)
- black pepper to taste
- 1 1/2 tsp red pepper flakes (or more, to taste)
- 1/2 tsp salt
- 1 tsp canola oil
- 2 medium carrots, thinly sliced into rounds (I use a couple handfuls of baby carrots – slice them in half so they won’t roll on the cutting board and cut them into fairly thin slices)
- 4 garlic cloves, minced
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 can of diced tomatoes
- 1 cup canned tomato sauce
- 1 can of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 1/2 Tbsp apple cider vinegar
- 1 can/bottle of your favorite beer (or a cup and a half of chicken broth if you’re not inclined to malt beverages)
- 1 pound lean ground turkey (or beef if you prefer, or have half a cow in your freezer)
Heat a large pot coated with cooking spray over medium heat. Add oil and onion; saute’ onion until soft. Add garlic, peppers and carrots and cook until garlic is softened. Add ground meat and brown, about 5 minutes. Stir to break up lumps.
Add chili powder, paprika, cumin and red pepper flakes, tomatoes and tomato sauce, broth and vinegar. Bring mixture to a boil and reduce heat. Cover and simmer until meat is tender, 30 to 45 minutes.
Add beans. Simmer, uncovered, about 10 minutes. Season to taste.