Amazing turkey chili
Course: Dinner, Lunch4
servings30
minutes1
hour1
hour30
minutesThis soul-warming dish begins with the aromatic dance of garlic and onions, creating a fragrant base for the star ingredient – seasoned, golden-brown turkey. As the kitchen fills with enticing scents, our chili takes shape, marrying the richness of tomatoes, the heartiness of beans, and a carefully curated blend of spices. Slow simmered to perfection, this chili is a testament to patience and the art of flavor infusion. Join us in savoring each spoonful of this comforting and nourishing bowl, a celebration of robust tastes that lingers on the palate. Let the simmering pot tell the tale of a delightful culinary adventure!
Ingredients
1 1 white onion
2 2 cloves of garlic (minced)
3 tablespoons 3 olive oil
1/2 cup 1/2 chicken bouillon (use beef bouillon if you’re using beef mince instead)
1 (16 oz) can 1 (16 oz) black or pinto beans
8 8 tomatoes on the vine (peeled and cubed) – you can replace this with a 16 oz can of fire roasted tomatoes if needed)
1 (6 oz) can 1 (6 oz) tomato paste
1 teaspoon 1 salt
1/2 teaspoon 1/2 black pepper
1/2 teaspoon 1/2 paprika
1/2 teaspoon 1/2 chili (add more as you see fit)
pinch pinch cayenne pepper (add more as you see fit)
1 tablespoon 1 red wine vinegar
1 tablespoon 1 lime juice
1 tablespoon 1 worcestershire sauce
Directions
- Crush the garlic and sauté in a pan with olive oil for approximately two minutes over low to medium heat, ensuring the garlic doesn’t burn.
- Finely chop the onion and add it to the garlic. Sauté until translucent, about 10 minutes.
- Season the turkey with half of the: salt, paprika, pepper, and cumin. Add it to the onion/garlic mixture and sauté until golden brown.
- In a large pot, combine bouillon, vinegar, lime juice, Worcestershire sauce, tomatoes, and beans with the remaining spices. Bring to a boil and let it simmer over low heat.
- Add the onion/turkey mixture to the pot.
- Let it simmer for about 1/2-3 hours, allowing the flavors to blend (the longer, the better).
- Stir in the tomato paste and let it simmer for an additional 30 minutes.
Notes
- The consistency is important here, I like to simmer without the lid so that the chili is denser. However, if you like a soupy chili, keep the lid on so the water doesn’t evaporate (or add more water at any time that the chili is simmering).
- You can eat this plain or eat with rice, shredded cheese, guacamole and crunched up tortilla chips.