Wednesday, March 30

Recipe: Turkey & Bean Chili

On cool Spring evenings (and throughout the Fall and Winter), a nice pot of chili is perfect. It's great to make over the weekend and have it for the week ahead. It's great on its own (topped with cheese, guac, sour cream, or whatever you like), over egg noodles, in a baked potato, and on hot dogs (chili dogs) among other things. We've even once turned it almost into a tex-mex style Shepard's Pie.

Note below, that you can make this hotter or not at all hot, depending on how you like it.

1 lb ground turkey (or beef, or omit for veggie chili)
1 can kidney beans
1 can black beans
1 can pink beans
1 onion, diced (can also add some leek)
2-5 cloves garlic, smashed/diced
1 bay leaf
4-5 carrots, peeled and diced into rounds
1 small bell pepper (green or red or any color)
1-2 jalapenos, diced (if don't like heat, remove seeds and white ribs inside)
1 little can tomato paste
1 15.5oz (or so) can tomato sauce
garlic powder
chili powder (add more or less to your taste. If you want it really hot you can add hot sauce or red pepper flakes)

1. Add a little olive oil or canola oil to a hot pan. Saute onions, and once starting to turn translucent, add garlic.
2. Add jalapeno and bell pepper. Add about 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1 tbsp chili powder, 1 bay leaf and 2 tsp garlic powder. Stir to distribute spices evenly.
3. Add ground turkey (or beef, or skip this step if making veggie version) and saute until cooked through.
4. Add carrots and tomato paste and stir to mix in well.
5. Add tomato sauce, beans (including water...if would rather strain them, then use a LARGE can of tomato sauce).
6. Stir well, and add 1 tbsp cumin, 1 tbsp chili powder and 2 tsp garlic powder again. Stir well to combine. Taste and add salt and pepper or adjust seasonings as desired.
7. Cook on low heat for at least 30 minutes but up to 2 hours. Allow steam to evaporate a little while cooking to thicken chili. If gets too thick, add a little water or stock.
8. Serve and enjoy! Good topped with a little mexican blend cheese, avocado, sour cream. Great alone, on pasta, on baked potato, etc.

If doing a veggie version, you can add whatever veggies you like to this. It's a very flexible dish and that makes it an easy way to make it chock-a-block full of veggies.

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