Turkey and Bean Chili

This is our go-to chili recipe. My husband and I started with Nadia G’s Red Hot Chili and tweaked the recipe. The original recipe would make a great vegetarian option (just exclude the bacon) and is pretty spicy for those who, like my husband, enjoy all things spicy. My husband seems to think there has to be meat with every meal, so we add the ground turkey to our version. I think the meatless version is just as good though. What is great about this recipe is that it is soooo easy to make it your own (can substitute different beans, add more or less seasoning or heat elements, etc).

Ingredients:

Note: since I add ground turkey I increase a lot of the spices/herbs as compared to Nadia G’s version. My version doesn’t come out that spicy but you can always add extra jalapeno or chipotle peppers.

2 tablespoons olive oil

4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon sea salt
2 red onions, diced
1 reconstituted chipotle pepper, diced
1 jalapeno pepper, minced
1 poblano pepper, diced
1 ¼ pound ground turkey
Two 28-oz cans whole San Marzano tomatoes, crushed with your hands
1 teaspoon dried oregano
Freshly cracked pepper
1 can (15.5 oz) black beans, drained
1 can (15.5 oz) cannellini, drained

Directions:

In a Dutch oven, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the paprika, cumin, salt, onions, chipotles, jalapenos and poblanos.

Sauté for 15 minutes or until onions and peppers become soft. Add the ground turkey and cook until turkey is cooked through. Stir in the tomatoes. Add the oregano and lots of pepper. Bring the chili to a simmer.

Turn down the heat to medium-low and cook for 45 minutes, partially covered.

Add the beans and cook for 5 more minutes, until heated through.

You can add sour cream, cheese and/or scallions to the top for serving.