Photo: Leigh Loftus
Chili is one of my favorite foods to make. It’s versatile: you can make it spicy, you can make it with white beans and apples or you can fill your soup pot with plenty of veggies for a vegetarian chili. You can even make it hearty, with chunks of sirloin (which I’ve never done, but that doesn’t mean that you couldn’t).
Sometimes, when I make chili, I experiment. Diced chilies, salsas – you name it. But when I like to keep it simple and make a healthy meal that I know will turn out well, I turn to a standby recipe that I could recite by heart, a recipe that I’ve known for such a long time that I honestly don’t know its origin.
Photo: Leigh Loftus
Classic Turkey Chili
Author: Maris Callahan
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 lb lean ground turkey
- 2 garlic cloves, finely chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) red kidney beans, rinsed and drained
- 1 sweet onion, chopped
- ¼ cup canned diced chilies
- 2 tablespoons tomato paste
Instructions
- In large nonstick skillet, cook tukey and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned; drain. Add chili powder and cumin; stir to combine.
- Combine tomatoes, beans, onion, chilies, and tomato paste in large pot. Stir in beef mixture. Cover and simmer for about an hour, until the flavors are blended. Serve with sour cream and shredded cheese, if desired.
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8 Comments
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mandy
November 15, 2009 at 8:43 pmI made chili this morning. Its a favorite fall/winter food here in my house.
Paula
November 15, 2009 at 6:01 pmIs that turkey mince then?
I’m not a big spicy fan, but the fact it’s healthy won me over…
Caz
November 15, 2009 at 5:45 pmBy beef I assume you mean Turkey?
Looks yum though, I love chilli but due to the non-existence of canned black beans here in Oz I failed to make any this winter. 🙁 Perhaps I can sneak some in on a cold-ish summer day…