Turkey Taco Chili
February 6, 2011 § Leave a comment
J: So, way back when this blog started, I referenced a “gargantuan turkey chili” that I had just made, but hadn’t documented. Over winter break, while Erik was in town, we decided it was time to re-make it, and take photos this time. It was just as good as the first time around — maybe better, because Erik in his infinite tolerance for heat decided to up the spices where I wouldn’t have dared, and the resulting chili was delicious, warming, filling like nothing else, and had a sizable but not overpowering kick to it. This chili also makes a LOT of food, especially if you’re just cooking for one. Serve it with either rice or a nice chunk of bread — if you go with the bread, it’ll even be a one-pot meal. AND, as Aleta over at Omnomicon mentions, it’s incredibly low-calorie, especially for the absurdly high stick-to-your-ribs quotient. What more could you possibly ask of your food?
Turkey Taco Chili
(slightly modified from the original, found here)
1 tbsp olive oil
1 onion, chopped
4-5 cloves garlic, minced
1 1/4 lbs ground turkey
1 tbsp chili powder
1 tbsp cumin
1 1/2 tsp cayenne
1 tsp red pepper flakes, or to taste
2 tsp salt
1-28oz can diced tomatoes
1-14oz can dark red kidney beans
3/4 c salsa (pick your own heat level; we went with medium)
1 green bell pepper, chopped into chunks
Optional: Cheddar cheese, grated, for topping
Start off by heating up the olive oil over medium heat in a very large pot and, when heated, toss in your onion and garlic. You know you’re off to a good start now: nothing that starts with onions and garlic will be less than delicious.
Sauté those for about five minutes, and add in your turkey and spices/seasonings.
Break up chunks of the turkey with your stirring spoon, and let it hang out in the pot until it’s not pink anymore. At this point, add your tomatoes, beans, and salsa. Now we’re getting somewhere:
Over high heat, bring the chili to a boil for a minute, and then lower the heat back down to medium-ish and let it simmer for 10-15 minutes. About 5-10 minutes before the chili is done, throw in your chopped green bell pepper to let it cook down and soften just a bit.
You can let your chili simmer for more or less time, depending on your preferred consistency (or on how long it takes your rice to cook, if, like us, you forget until the last 15 minutes that you wanted to have rice with your chili…). Serve up, grab a spoon, and enjoy.