Chili is one of my favorite foods to make. It's versatile: you can make it with spicy, like my spicy chicken cornbread chili. You can make chili 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.
Classic Turkey Chili
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
1/4 cup canned diced chilies
2 tablespoons tomato paste
1. 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.
2. 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.
If you liked this recipe you might also enjoy: