Hello Everyone! Today I want to share with you all this hearty, Turkey Chili recipe. The great thing about this recipe is that you can reheat your leftovers and it still tastes the same. Great idea to make some extra servings for lunch during your work week. To see this recipe in action, click to watch my video! The written recipe follows below. I hope you enjoy. Grazie mille!
- 1.5 lb. ground turkey
- 1 lb. plum tomatoes, peeled and chopped
- 1 sweet green pepper, chopped
- 1 sweet red pepper, chopped
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- black pepper, to taste (tip of a teaspoon)
- salt, to taste (tip of a teaspoon)
- coriander, to taste (tip of a teaspoon)
- cayenne pepper, to taste (tip of a teaspoon)
- paprika, to taste (tip of a teaspoon)
- ginger, to taste (tip of a teaspoon)
- cumin, to taste (tip of a teaspoon)
- oil; extra virgin olive oil, canola oil, and grapeseed oil blend is used in my video
- 1.5 cup of dried black beans, cooked
**Serve with a side of rice, sour cream, shredded Mexican blend cheese, and cilantro.
Start off by sautéing the onion and garlic with a bit of olive oil in a deep skillet until slightly browned, about 2 minutes over a medium flame. Raise the heat to medium/high and add the ground turkey and mix until the turkey turns from pink to light gray/brown, about 8-10 minutes. The turkey will release water and in order to evaporate the water after about 2 minutes, raise the heat to high and mix until you see that only oil is left in the skillet. Then reduce back to medium/high.
Next, mix in the red and green peppers and sauté for about 5 minutes. Mix in all of the spices and add the tomatoes and reduce the heat to medium to allow the mix to boil slowly for about 15-20 minutes. Lastly, add in the beans and mix until incorporated into the chili. Let cook for 10 minutes. Serve while still hot!
In my video, I served the turkey chili with shredded mexican blend on top so that it melts into the chili, a dollop of sour cream, and a side of rice.