turkey chili

I love chili. This was a standby dish of mine while I was still in college. I’d make a large batch of chili on Mondays and would look forward to coming home to a bowl of this the rest of the week.  I no longer make this as often as I used to, so it felt like a comforting treat to make this tonight. Serve this chili with sour cream, shredded cheddar cheese, avocado slices, or cornbread (I made this, too! Recipe to come tomorrow).

Turkey Chili
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1 onion, chopped
1 lb ground turkey
3 cloves garlic, finely chopped
1-3 chilies (or as many as you can handle)
1 T cumin
1 t oregano
1/4 t clove
1/4 t cinnamon
cayenne pepper, to taste
salt & pepper, to taste
2 15 oz cans kidney beans, rinsed and drained
1 28 oz can crushed tomatoes
cheddar cheese, sour cream, avocado slices (optional, for serving)

Add oil to a large heavy saucepan. When hot, add onion and cook for 5 minutes, or until translucent. Add garlic and chilies, stir for about 30 seconds or until fragrant. Add ground turkey and cook until no longer pink.

Stir in cumin, oregano, clove, cinnamon, cayenne, salt, and pepper to the saucepan. Add tomatoes and beans. Bring to a simmer and gently cook on low heat for about an hour.  Stir occasionally. If the chili is too thick, add a little bit of water or chicken stock. Season once more to taste and serve.

Serves 4

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Related posts:

1. white turkey chili
2. smoky turkey chili with sweet potatoes
3. green bean curry
4. puréed fava bean soup
5. beef and okra stew with chickpeas

Tags: beans, chili, dinner, gluten-free, turkey