My Turkey Chili Recipe: The Secret’s Out!

Chili. Just about Everyone loves Chili, especially on cold winter days. It’s hearty, spicy, and just plain delicious. And, I love, that Chili can be defined in many ways: beans or no beans, ground beef, turkey, vegetarian, venison….you name it; Chili can be whatever one’s personal taste preference or family/ regional recipe encompasses.

Growing up in Cleveland we often enjoyed Chili for dinner. Nothing makes the house smell better on a gloomy day than a pot of Chili bubbling away. Raised by parents who were Depression Era babies: my mom knew how to throw together a meal for little money. Utilizing meat from the freezer and canned goods from the pantry…she continually made dinner to feed the many folks in our house…for very little cost. But, by the time I was in high school my Dad had become the household Chili chef! Though he didn’t really cook…Dad had a knack for flavor. He could throw together the weirdest combination of canned soups creating the most amazing and scrumptious meal. So, it wasn’t long before my mom….being a Very smart woman….quickly turned over Chili making to my dad. ( Because, really? Who doesn’t Love to have someone else make the family dinner?! )

My Chili recipe is based on the one I grew up with: a personal favorite that I’ve tweaked over the years to my taste. I sub ground turkey meat for beef as it’s leaner and what I usually have on hand. Additionally I’ve added black beans and doctored the spices by adding cinnamon~ which really helps richens the taste of the ground turkey~ Chipotle, and Extra hot Indian chili powder. Chocked full of veggies, meat, and beans; whomever I’ve fed this recipe to -the verdict is always the same: Yummy! And, this recipe makes Fantastic leftovers…which I personally Adore…and freezes well. Win! Win!

A few Notes: I tend to baby my Chili….so I let it cook for a few hours: allowing the mixture to reduce down while the beans begin to split open and the flavors really come together. Also- for a stronger garlic flavor- I add 1/2 of my garlic at the very end: about 15 minutes before serving.

Turkey Chili a` la  Kathleen 

• 1.25 lb. Lean Ground Turkey
• 1 Large Yellow Onion Diced
• 6 Celery Stalks Diced
• 1 Green Pepper Diced
• 1 Orange & 1 Yellow Pepper Diced
• 4 Cloves Garlic Minced
• 1 ~28 oz. Can of Diced Tomatoes
• 1 ~28 oz, Can of Crushed Tomatoes
• 1 ~16 oz. of EACH: Dark Kidney Beans, Light Kidney Beans, Black Beans
• 5 Cups of Water
• 1/2 tsp. Salt
• 1 tsp. Black Pepper
• 1 Tbsp. Chili Powder
• 1 Tbsp. Dried Basil
• 1/2 tsp. Paprika
• 1/2 tsp. Extra Hot Indian Chili Powder
• 1/2 tsp. Chipotle Powder
• 1 Heaping tsp. Cinnamon

In a large pot/ dutch oven brown your Turkey meat and then add the onions and celery: cook until onions become translucent. Add beans, tomatoes, water, 1/2 of your garlic, and all of your dry Spices: stir, turn heat to medium/low, and let simmer uncovered for about an hour. Add peppers: stir and simmer for another 40 minutes or until your peppers are soft. Add remaining garlic and let cook another 10 – 20 minutes.

Serve with Sharp Cheddar Cheese, Corn Bread, and/or Sour Cream.

Enjoy!