Mary’s Turkey Chili
We had some of our family in town for the past few weeks.
They flew in from New York, Berkley, and even a car full that made it all the way from Boston.
None of them were from the Carpenter or Ober clan, but most of them I have known my whole life. We did crossword puzzles on the kitchen floor, wrapped gifts on Christmas Eve while listening to Jingle Cats (yes, a whole amazing album of Christmas carols sung by cats. A VB tradition), and ate more than enough delicious cheese and homemade apricot jam.
I really like to be able to chill and drink and glass of wine with my guests before dinner instead of being tucked away in the kitchen. This chili is perfect for that because you can make it early in the day and just let it do its thing until it is dinner time. It is filling and flavorful, and you can customize it (add butternut squash or carrots instead of meat), and top it with avocado and sour cream. I like to serve it with cornbread drizzled with honey and a sprinkle of sea salt.
- 2 Tbsp oil (olive oil works)
- 1 large white onion, finely diced
- 1 jalapeno, finely diced and seeds removed for less kick
- 1 pound ground turkey
- 1/4 cup chili powder
- 1/2 tsp cayenne pepper
- 2 Tbps cumin
- 1 Tbsp coriander
- 2 tsp oregano
- 2 cloves garlic, minced finely
- 1 Tbsp dutch processed cocoa powder
- 1 15 oz can tomato sauce
- 1 28 oz can tomatoes, diced or whole (crush whole ones with hands when you add them)
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 can white kidney beans
- kosher salt to taste
- sour cream, cheddar cheese, green onions to garnish
-
In a large heavy bottomed stock pot heat oil over medium heat. Add onions and jalapenos, and cook stirring frequently until onions are softened about 5 mins.
-
Add turkey and cook continuing to stir often until turkey is almost cooked through, breaking up with you spoon as you go.
-
Add spices and cook until fragrant about 2 minutes, stirring the whole time so they don't burn.
-
Add garlic and tomato sauce. Cook stirring occasionally for about 5 minutes. Add the whole or diced tomatoes, cocoa powder and beans. Stir together, cover and let cook over medium-low heat for about one hour stirring occasionally.
-
Remove lid and let cook with the lid off for a little bit if the chili looks too thin. Season with salt and serve with cheese, sour cream and green onions.
Note- I sometimes just cook the onions, jalapenos, garlic and turkey in a heavy bottomed pan and then add this to a crockpot, adding the spices, tomatoes and beans on top and let it cook for a few hours on low instead of doing it all on the stovetop.
January 12, 2015 @ 10:40 am
chili is definitely something i often make, and i love how you can use turkey instead of beef and no one really notices. i respect and appreciate the beaniness of your version. 🙂
January 12, 2015 @ 12:25 pm
Haha thanks! I don’t think it makes much of a difference using turkey, and I actually prefer it!