I have to say I actually prefer Turkey chili when it’s served like this. If I’m going chili cheese fries well then I like a veggie chili or a beef chili better. If I’m going Chili Mac then either kind will do. As well, I know kidney beans are usually in standard chilis, and black beans tend to feature in veggie chilis, but I am not a huge fan of kidney beans, and pinto beans just seem to work better in a meaty chili than black beans in my humble opinion. But feel free to use whatever beans you prefer!
Something about the turkey just really works with these flavours in my opinion. And this one has heat but not in a mouth-blazing-on-fire kind of way. The 8 year old loved it, I mean he will eat wasabi rice crackers with pepper jack and sriracha lol, so he can take some heat. But it wasn’t dragon-breath hot. But you can adjust to your taste!
And hey, it is loaded with vegetables and fibre so go ahead and have seconds!
Anyhoo here goes!
What you need:
Chili: (spice amounts are approx. please adjust to your taste)
- Olive oil
- 1 large onion diced (red or sweet)
- Green bell pepper diced
- Red bell pepper diced
- 1 green or red fresh jalepeno finely diced (de-seeded if reducing the heat)
- Garlic minced (as much as you like!)
- 1 package ground turkey
- Bay leaf
- Fresh oregano (as much as is your preference)
- 1-2 tsp Cumin
- 1 – 2 tsp Cayenne Pepper
- 2 tsp Paprika (smoked or regular)
- 1 1/2 tbsp Ancho chili powder
- 3 dried chilis toasted in pan, trimmed, chopped and some seeds discarded to lower the heat content ( I used one large Pasilla and two small Morita)
- Good salt (smoked and/or Himalayan are my fave for this)
- Fresh cracked pepper (I love rainbow)
- 1 can oven roasted tomatoes (if you can’t find crushed tomatoes will do! – The roasted ones just have a charred/smokiness to them)
- 1- 2 tbsp Red pepper jelly
- 1/2 – 1 cup frozen corn
- 1 can of soaked/drained pinto beans (or some soaked/cooked from dry pinto beans)
Heat olive oil in a pan and sautee onions, bell peppers, and jalepeno. Toss in the spices. Cook til softening and add in garlic and ground turkey. Add some more oil if you feel it necessary. Cook the turkey til almost cooked through. Then toss in the oven roasted tomatoes, pepper jelly, frozen corn, cooked pinto beans, fresh chopped oregano, bay leaf, toasted and chopped dried chilis… and season with salt and pepper.
Simmer on medium low for a long while. You can always add a little bit of water if it seems too dry. Once it has cooked for about an hour taste it for heat and flavour. Add in more spices as suits your taste!
Follow the recipe on the package of corn meal – that’s what I do!
- I use spelt* instead of white flour
- I mix in some shredded cheese*, about a cup (this time I used Jalepeno Jack!)
- I also like to use honey* instead of sugar
- And I use full fat* milk!
*** Corn bread is so yummy spread with honey butter as well. Ya know if you are eating solo. Just mix some nice raw honey into some softened butter and whip it nice. It’s ridiculously yummy.
Accoutrements: (Chili toppers!)
- Full fat sour cream
- Shredded cheese (Jalepeno Jack is my fave for this)
- Hot sauce (optional)
- Scallions (optional)
- Pickled jalepeno slices (optional)
- Sliced fresh raw jalepenos
If you have any Chili left over the next day make up a nice batch of macaroni and cheese. Homemade or a good Organic boxed brand will do! (If I’m going boxed I like to add a dollop of probiotic cream cheese to the sauce. I always use full fat milk and lots of butter!) Top macaroni with leftover reheated chili, sour cream, more cheese and some sliced green onions if you have ’em! Drizzle on some hot sauce and toss in some pickled jalepenos too if you so desire.
Comfort food with kick!