Turkey Chili…An Old Favorite

This is a recipe that we always, always eat a lot of during the colder months.  I mean we are absolutely sick of it by the time April rolls around.  I cannot remember where I found the original recipe, but I have tweaked it a lot to make it how I like it.  This is SO easy and SO good!!! I made it last night for mine and Mitch’s date night “in.”  

Ingredients
1 lb lean ground turkey
1 tbsp olive oil
1 small onion, chopped
1 green bell pepper, chopped
1 jalapeno, chopped
3 cloves garlic, minced
1 tbsp cumin
1 1/2 tbsp chili powder
1/2 cup red wine (optional)
1 tbsp tomato paste
1 can rotel tomatoes
1 32 oz container low sodium chicken stock
1 28 oz can diced tomatoes
1 16 oz can chili ready beans


Directions:
1. Cook the ground turkey in 1/2 of olive oil until no longer pink.  Set aside.
2. Heat remaining olive oil in dutch oven and add onion, bell pepper, and jalapeno pepper.  Cook 3-5 minutes or until onion is translucent.  Then add garlic and cook for an additional 2 minutes.
3.  Add cumin and chili powder and cook for 1 minute.  Then add tomato paste and cook an additional 2 minutes to allow the flavors to marry.  This will get very dry and thick at this point.  That’s ok.
4.  Add red wine, or chicken stock if not using wine.  This will deglaze the pan and add a lot of rich flavor to the chili.  
5. Add ground turkey back into pan and stir all of the ingredients together until the turkey is covered in the seasonings.
6.  Now add remaining ingredients to the pot.  Heat chili on High until boiling.  
7.  Reduce to low heat and allow to simmer for at least 30 minutes.  


If you want to make this spicier, you can add more jalapenos and cumin.  If you want it less spicy, just take away the jalapeno pepper.  We like it kind of spicy!


I hope you enjoy this.  It really is a standard of ours.  


xoxo,
Rachel