Cold days call for major comfort food. Try this turkey chili to warm up your body – filled with lots of healthy protein and carbs for energy. This is a simple recipe – but you do need to leave yourself a few hours to make it – mostly just checking in once in a while for a quick stir and temperature check. Give it a few hours and it will be worth the wait! You can make a double batch, portion it out and freeze it for easy meals when you’re feeling lazy.
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Ingredients
Method
- Dice onion. Saute in olive oil until soft but not browned on medium heat in a very large saucepan or dutch oven. Salt & pepper onions (this is separate from adding salt to whole pot per recipe)
- Add ground turkey and cook slowly on low. Chop up turkey with a spatula while cooking so it is finely ground. Sprinkle with salt & pepper (this is in addition to adding salt & pepper per recipe. I believe in layering flavors!)
- Just before turkey is done cooking (no longer pink) – add 1-2 large garlic cloves from garlic press (or finely chopped), 2 T chili powder and 1 T cumin and mix thoroughly – let turkey absorb spices and garlic for a few minutes.
- Add can of tomatoes with juice plus fill can 1/4 – 1/2 full of water.
- Add kidney and black beans (rinse and drain first), the 2 teaspoons salt and pepper
- Bring to boil then reduce heat to low simmer and cook for about 2 hours, stirring occasionally. (Chili will thicken a lot more, especially towards end of cook time).
- Taste part way through and adjust seasonings. You might prefer more salt.
- Keep in mind that flavors will concentrate before finished cooking, so try and cook for the full two hours or til thick.
