Chili has always been one of our favorites! It is perfect on a cool summer night, delicious on a chilly fall day and wonderful on a frosty snowy winter day to warm the soul!
One thing I love about chili is the versatility of it. You can make chili with ground beef, pork, bison or turkey or even meatless. You can add beans or omit them (though I love the flavor that beans add not to mention fibre!). You can serve it with pasta, rice or quinoa or as is. You can add vegetables like mushrooms and bell peppers or leave them out. You can eat the chili as is or top it with shredded cheese, salsa, sour cream (or plain yogurt which provides good bacteria for the gut), green onions and even shredded lettuce! Chili goes great with cornbread, biscuits, toast, a wiener roast or even served on top of nachos! You can add an array of seasonings, make it spicy or not spicy at all! Chili really is that versatile!
My recipe I am sharing with you today is a plain old turkey chili that is packed with flavor! You can change it up to suit your family’s likes!
Let’s get started!
Begin by browning ground turkey in a splash of oil. You could use beef (or ant other meat) if you prefer! I always brown the meat in the pot I am going to use, to prevent the need of washing more dishes!! I love that it can be a one pot meal! Once meat is lightly browned, add onion and celery, salt and pepper. Cook until onion is tender. If the pot is dry, add a splash of water which will help cook the onions and keep the turkey moist. Add garlic. Cook for about 2 minutes.
Add beans of your choice — I added baked brown beans in tomato sauce and lentils (drain and rinse canned lentils). I usually add about 2 to 3 kinds of beans but this time I did beans and lentils. Stir around and then add tomato sauce or pasta sauce and water. Add a sprinkle of sea salt and fresh cracked pepper, paprika, a pinch of dill, chili powder and garlic powder. I also add a sprinkle of homemade taco seasoning. Even though I add fresh onion, I sometimes add dried onion as well. I just like the different flavors it offers.
Cook for 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
This chili is great the same day, tastes delicious the next day and freezes wonderfully for those nights you just do not want to cook!
Turkey Chili
1 lb ground turkey
1 onion, chopped
2 celery stalks, diced
2 cloves minced garlic
2 cans – 398ml each – baked brown beans or beans of choice, drained and rinsed
1 can – 540ml – lentils, drained and rinsed
2-1/2 cups tomato sauce or pasta sauce
1/2 cup water
sprinkle of sea salt and fresh cracked pepper
1/2 tsp paprika
pinch of dill
1/2 to 1 tsp chili powder
sprinkle garlic powder
1/2 tsp homemade taco seasoning – optional
1/2 tsp dried onion
Brown turkey in a splash of oil. Add onion and celery. Add water if pot runs dry. Once onion is tender, add garlic and cook 2 minutes. Add remaining ingredients. If chili appears too dry, add more tomato or pasta sauce. At this point, you can add other veggies if you like. Cook 30 minutes. Taste and adjust seasonings as needed. Serve with toppings like cheese, lettuce, sour cream or yogurt, salsa or simply as is. Tastes great with biscuits or cornbread.
enjoy from Our City Homestead to yours