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Chili. Chilly. They sound the same. Coincidence? I think not. What better time to enjoy a steamy, hearty bowl of chili than right now, when it’s wintery and cold. Chili in the summer? That just doesn’t make sense. If chili was a summer food, it would be called hottie, or something absurd like that. That would just be awkward. Good thing it is currently winter and you have at least until Groundhog Day to enjoy this. If there was actually snow on our mountains, I would love to end a full day of snowboarding with a bowl of this spicy goodness. As the snow is in a sad state, I’ll have to settle for ending a regular day with this bowl of spicy goodness. Delicious, nonetheless.

Now, before I get hate mail from chili purists, I’m just going to say that this is chili the way my family and I like it. It contains beans, which when confronted with chili, become a highly controversial legume. Some people are hard core anti-beans in chili. I don’t see why. They’re delicious and they add fiber and protein. Also, this chili is not exactly con carne. It’s con turquia (turkey). I’m a huge fan of ground turkey. It’s just as versatile as ground beef, and it’s a bit more health conscious. So if you’re open to new chili experiences, I know you’ll love this one, especially with a hunk of cornbread on the side.

Turkey Chili

olive oil

1/2 large onion, diced

4 cloves garlic, minced

1 jalapeno or Fresno chili, seeded and diced (smaller, hotter chilis)

1/2 Anaheim chili, seeded and diced (larger, milder chilis)

1 red bell pepper, diced

20 oz. ground turkey

1 tbsp. cumin

1 tsp. chili powder

2 tsp. garlic powder

1-2 tbsp. salt

2 cans diced tomatoes

1 can kidney beans, rinsed and drained

1 can black beans, ditto

48 oz. chicken stock

Garnishes (optional, but recommended) 

diced avocado

chopped cilantro

grated cheddar cheese

crunched up tortilla chips

sour cream

First of all, this is a huge recipe. It’ll easily feed 6-8 people. You can for sure cut it in half. When you decide how much you’re making, get out a reasonably sized pot, heat up a drizzle of olive oil in it, and saute the onion, garlic, chilis, and bell pepper for a few minutes. You can also use a can of diced green chilis instead of fresh ones is that’s what you have on hand. 

Add the ground turkey and the spices to the onion mixture, and cook that up.

When the turkey is cooked, add the diced tomatoes and cook for about 5 minutes.

Add the kidney and black beans, as well as the chicken stock, and simmer for 20 minutes.

Taste it, and add more salt and seasonings as you see fit. Ready? Okay!

Serve it up in a nice big bowl and top with yummy garnishes and a side of corn bread. Chilly? Not for long, because this chili will warm you right up!

Fact of the day: This girl, Nikki Thorburn, goes by her alter ego, “Iluka,” which means “by the sea.”