Sunday, November 10, 2013

Delicious Turkey Chili


It's very possible that a hot bowl of chili is among the very best ways to remedy a cold fall evening.  Don't you agree?  My mom-in-law, Carol, makes an out-of-this-world chili, which I've written about HERE.  It's amazing.  I'll forever compare any chili that I have from here on out to hers.  

This lightened up version, adapted from Guy Fieri, was actually pretty dadgum delicious.  Ground turkey is a much healthier alternative to the traditional ground beef.  I also used reduced sodium beans, so that I could be more in control of the salt content.  

Don't let the long ingredients list scare you away from this one.  All of the elements are common ingredients and are easy to prepare.  It all gets tossed into a large pot and simmered for an hour, which is super easy.  

The red & green bell peppers, garlic, red onions and turkey make a fabulous base and are perfectly seasoned with a variety of spices, like chili powder, paprika, and cumin.   Using three different kinds of beans also makes this chili extra special.  The tomato paste and tomato sauce just add to the deliciousness, and shredded cheddar is a classic garnish to finish it off.

And you know what?  This chili is even "Carol Approved!"  She loved it!  :)

Bon Appetit, my friends!


Delicious Turkey Chili
Adapted from:  Ryder's Turkey Chili by Guy Fieri

Ingredients:
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste
3 cups tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded cheddar cheese, for garnish
Saltine crackers, for serving

Directions:
Warm the oil in a large pot over high heat. Add the bell peppers, jalapenos, garlic and red onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.

Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
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