Everyone loves Tex-Mex and Mexican food. Beef fajitas, fish tacos, chili….what’s not to love? Right, Rich? What’s not to love? Apparently everything. My infamously picky husband does not like Mexican food. I keep trying to pin-point what it is exactly that he doesn’t like but generally speaking, if it involves cumin, he’s out.
My solution? Turkey chili. When the craving hits, I make a huge pot and eat it throughout the week or freeze in individual servings for the future. The result? Rich doesn’t have to fake his way through enjoying a meal and I don’t have to live a cumin-less life. Ahh…marital bliss.
Over the years, I have tweaked various recipes of turkey chili. It is safe to say that no two recipes are the same. The vegetables vary throughout the year depending on availability. This is the perfect recipe for the end of the week to use up leftover veggies in your crisper. (Crisper? Did I just say that?) Sometimes I use black beans, sometimes I use pinto. And when I’m feeling really frisky, I add both.
Truth be told – as long as you have the fundamentals, you really can’t go wrong with this one pot wonder.Case in point? My friend Taline recently surprised me with a batch of her own turkey chili – a variation of a recipe I had given her months ago. This was my second time tasting her homemade chili and it just keeps getting better. Taline will be the first to admit that she is not the best cook in the world but after one bite of this chili I am here to say that she is becoming quite the skilled home chef. You go girl. Lucky for me – there are leftovers in my fridge as I type.
My spoon is waiting.
Sweet and Smoky Turkey Chili
Author: Liz DellaCroce | The Lemon Bowl
- Serves: 4
- Serving size: 16 oz
- Calories: 342
- Fat: 2g
- Saturated fat: 0
- Carbohydrates: 44.1g
- Sodium: 1128mg
- Fiber: 10.1g
- Protein: 37.5g
- Cholesterol: 70mg
Recipe type: Soup
Smoky paprika and chipotle peppers in adobo add flavor and depth to this healthy and satisfying turkey chili.
- 1 lb ground turkey breast (99% fat free)
- 2 tbs cumin
- 1 tbs chili powder
- 1 tbs smoked paprika
- 1 tbs Worcestershire sauce
- 1 tbs. chipotle in adobo- minced (optional)
- 1 tbs all-purpose grill seasoning
- 1 medium onion – diced
- 3 cloves garlic – minced
- 2 c chopped veggies (red/orange/yellow peppers, carrots, celery, etc.)
- ½ can beer (rest for the cook) -can sub with chicken broth
- 1 c. chicken broth
- 1 small can fire roasted diced tomatoes
- 2 tbs. bbq sauce
- 1 can beans of choice – drained and rinsed (black, dark pinto, light red pinto, etc.)
- ½ c. frozen corn
- ½ tsp salt
- ¼ tsp black pepper
- Greek yogurt and fresh cilantro to garnish
- Heat large soup pot over medium high heat and spray with non-stick spray.
- Add turkey and spices (cumin through grill seasoning) and cook for 6-8 minutes or until turkey is browned.
- Add onion, garlic and vegetables and continue cooking 6-8 more minutes until veggies are tender and turkey is starting to get really brown. (
- Don’t be afraid to walk away from the pot. We want the meat to caramelize and turn very brown – almost like it’s burning.)
- Add beer to deglaze the pan and scrape up brown bits on bottom of pan using a wooden spoon.
- Stir in chicken broth, tomatoes, bbq sauce and bring to a boil.
- Add rinsed beans and corn.
- Taste for seasoning and add salt and pepper as necessary.
- Simmer for 20 minutes or longer and garnish to serve with a dollop of Greek yogurt and chopped fresh cilantro. Tastes even better the next day.