The best Turkey Chili recipe......so far!
Spicy and Turkey Chili
INGREDIENTS:
3 tablespoons extra-virgin olive oil
2 yellow onions, chopped
1 green bell pepper, seeded and minced
1 red bell pepper, seeded and minced
6 cloves garlic, minced
1 1/3 pounds ground turkey
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons salt
1 1/2 teaspoons red pepper flakes
1 teaspoon ground black pepper
1 teaspoon unsweetened cocoa powder
2 (14.5 ounce) cans diced tomatoes with
green chile peppers, liquid drained and reserved
1 (15 ounce) can red chili beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can tomato paste
3/4 cup light beer
1 tablespoon Worcestershire sauce
1/2 teaspoon hickory-flavored liquid smoke
1/2 cup low-sodium tomato juice
2 tablespoons hot pepper sauce
DIRECTIONS
Heat olive oil in a large pot over medium heat. Cook and stir onions, green bell pepper, red bell pepper, and garlic in hot oil until the onion is translucent, 7 to 10 minutes.
Crumble ground turkey into small pieces and add to the pot. Place a cover on the pot and cook, stirring occasionally, until turkey is cooked through and no longer pink, about 5 minutes.
Season turkey with chili powder, oregano, paprika, cumin, seasoned salt, red pepper flakes, ground black pepper, and cocoa powder. Add diced tomatoes with green chili peppers, red chili beans, black beans, tomato paste, light beer, Worcestershire sauce, liquid smoke, and tomato juice to the pot. Loosely cover the pot and cook mixture at a simmer, stirring occasionally, until thickened but still moist, for about 1 hour. Stir reserved liquid from diced tomatoes with green chilies into chili as it simmers to keep it from becoming too dry.
Stir hot pepper sauce through the chili. Reduce heat to low and cook another 10 minutes. Allow to cool slightly before serving.
Sally’s notes: I thought this recipe was great. I did not add beans to it, just a personal choice. But I’m sure it’s great with the beans. I also did not use the hot pepper sauce, I used an chopped jalepino pepper because I had one on hand. I added it when I cooked the onions and other peppers. I topped the dish with chives when I served it, again because I had them on hand. You could also use parsley, cilantro or nothing if you like. I had some Greek yogurt in the fridge so I topped it with a pat of that.
