Originally posted Nov. 20, 2008
This is made with ground turkey instead of ground beef yet still is extremely flavorful, even when you use the leanest turkey you can find.
Spicy Turkey Chili
3 Tbsp. extra virgin olive oil
1½ pounds lean ground turkey
1 to 1½ cups yellow onions, diced
½ cup red bell pepper, diced
8-12 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. salt
¼ teaspoon freshly ground pepper
1 medium tomato, diced, and 1 can mild diced tomatoes with green chilies (such as Rotel) OR 2 cans Rotel
1 small can tomato paste
1 can black beans, undrained (mash with a fork or leave whole)
1 teaspoon sugar
2 cups organic chicken broth (or more, depending on how thick you like it)
1 cup grated smoked Cheddar cheese (optional) (plain Cheddar is great, too)
1 bunch scallions, chopped (optional)
Heat 1 tablespoon of oil in medium pot with heavy bottom over medium-high heat. Add meat and stir with wooden spoon to break up. Cook, stirring, until meat is browned and cooked through, 8-10 minutes.
Transfer meat to strainer to drain.
Set pot over medium-high heat. Add remaining 2 Tbsp. oil, onions, bell peppers and garlic. Cook 6-8 minutes. Return turkey to pot and mix well.
Add chili powder, cumin, salt and pepper and cook, stirring about 2 minutes. Add tomatoes, tomato paste, sugar, beans and broth. Stir well and bring to a boil. Reduce heat to medium-low and simmer, uncovered, about 30 minutes. Taste for flavor and add salt and pepper if needed. Keep warm on stove until ready to serve.