Turkey Chili
Ok, I've only made beef chilli a few times, and since my doctor told me to cut back on red meat I decided to try a ground turkey chili. Jake and I both thought it was good, so I decided to share the recipe.
Turkey Chili
1 tbsp olive oil
1 1/4 lbs lean ground turkey (93/7 is what we got)
1 large shallot, diced
1 can Rotel chilli fixin's (I know it's a cheat, but I was nervous. Next time I'm going to skip this step)
1 cup vegetable stock
1 14oz can diced tomatoes
1 6oz can tomato sauce
1 can black beans, drained and rinsed
1 good glug dry red wine
The spices were not exact; it was kind of by-eye:
1/8 - 1/4 tsp cayenne (I put alot b/c we like spicy food)
1 tbsp chili powder
2 tsp cumin
Sprinkles of black pepper, garlic powder, garlic pepper, and Hungarian paprika
Good big pinch of kosher salt
Ok, you know the drill:
Saute the shallots in olive oil with a tiny bit of salt on in a large heavy-bottom pot on medium heat until they start to look transparent. Add the ground turkey, break it up and brown it good. Add the can of chili fixin's, tomatoes, tomato sauce, wine, and black beans. Add the spices and stir to combine. Cover and turn heat down to low and let it simmer for about 1 hour. I usually check it every 20 minutes or so to stir it up and taste it, and I let it simmer uncovered for the last 20 minutes to let it thicken up a little bit. I like my chili a little soupy but good and thick, so this was my method of achieving that consistency.
We served it with some shredded cheddar cheese, a dollop of light sour cream, and some sliced black olives.
Normally I would have used fresh garlic, but we didn't have any; so I kind of made-do.)
Hope you enjoy. :)
Turkey Chili
1 tbsp olive oil
1 1/4 lbs lean ground turkey (93/7 is what we got)
1 large shallot, diced
1 can Rotel chilli fixin's (I know it's a cheat, but I was nervous. Next time I'm going to skip this step)
1 cup vegetable stock
1 14oz can diced tomatoes
1 6oz can tomato sauce
1 can black beans, drained and rinsed
1 good glug dry red wine
The spices were not exact; it was kind of by-eye:
1/8 - 1/4 tsp cayenne (I put alot b/c we like spicy food)
1 tbsp chili powder
2 tsp cumin
Sprinkles of black pepper, garlic powder, garlic pepper, and Hungarian paprika
Good big pinch of kosher salt
Ok, you know the drill:
Saute the shallots in olive oil with a tiny bit of salt on in a large heavy-bottom pot on medium heat until they start to look transparent. Add the ground turkey, break it up and brown it good. Add the can of chili fixin's, tomatoes, tomato sauce, wine, and black beans. Add the spices and stir to combine. Cover and turn heat down to low and let it simmer for about 1 hour. I usually check it every 20 minutes or so to stir it up and taste it, and I let it simmer uncovered for the last 20 minutes to let it thicken up a little bit. I like my chili a little soupy but good and thick, so this was my method of achieving that consistency.
We served it with some shredded cheddar cheese, a dollop of light sour cream, and some sliced black olives.
Normally I would have used fresh garlic, but we didn't have any; so I kind of made-do.)
Hope you enjoy. :)