i’ve experimented with my own chili recipe for years. this is the first time i’ve actually taken the time to fine tune and write every ingredient down. i think this combination makes for a really great, hearty dish.
ingredients:
- 2 tablespoons Extra Virgin Olive Oil
- 1 whole Onion, Chopped
- ½ whole Jalapeno, Finely Diced (seeds & Ribs Removed)
- 2 whole Cloves Of Garlic, Minced
- 1-¼ pound Ground Turkey (one Package)
- 1 tablespoon Granulated Garlic
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Cumin
- ¼ teaspoons Paparika
- ¼ teaspoons Cayenne Pepper (Optional)
- 1 teaspoon Dried Basil
- 2 tablespoons Tomato Paste
- 1 can Diced Tomatoes (approx. 15 Oz)
- 1 can Tomato Sauce (approx. 15 Oz.)
- 1 can Red Kidney Beans (drained & Rinsed)
- 1 can Black Beans (drained & Rinsed)
- 2 cups Chicken Broth
- 2 tablespoons Worcestershire Sauce
- Salt & Pepper (to Taste)
- Shredded Cheese (optional)
- Chopped Scallions (optional)
preparation:
in a large stock pot, heat olive oil at medium-high heat. add the chopped onion and salt & pepper and saute for 2-3 minutes (until translucent). add diced jalapeño (hey, don’t forget to read Pioneer Woman’s PSA on jalapeno prep!), and garlic and stir together.
add ground turkey and another dash of salt & pepper. brown turkey until cooked through. in the mean time, mix all spices in a small bowl (not required, but i like having everything combined before it hits the pan for more even distribution.) if you don’t like spicy, you can omit the cayenne pepper – but i think it adds just a small dash of heat…which is nice! once spices are combined, add them to the turkey and onion mixture. stir to coat the turkey.
now add the tomato paste and stir into the turkey mixture. next you will want to add the diced tomatoes and the tomato sauce. stir to combine. add the cans of drained and rinsed beans and stir to combine. finally, add the chicken broth and worcestershire sauce (you can add more or less to your taste.)
lastly, taste your chili to see if you need more salt & pepper and add as needed.
bring everything in the pot to a boil and reduce the heat to a simmer. let cook uncovered for 30 minutes.
serve in individual bowls and top with your favorite cheese and/or onions. i like to serve mine with shredded sharp white cheddar and some chopped scallions on top. enjoy!
