KK’S Turkey Chili
yellow onion, ground turkey, diced tomatoes, tomato paste, garlic, bell peppers, kidney beans, cannellini beans, chili powder
Soups and Salads
When the weather starts to cool down, the days grow shorter, and tailgating season marches on, eating chili is what makes us happy. It’s like a big bear hug…but from your food. Here’s our recipe, taken from Daina’s second mom, KK, for turkey chili.
KK’s recipe is warm comfort food and exactly what you need on “cozy” days. And since this recipe uses turkey rather than beef, it’s comfort food you can feel a bit better about binging on. But don’t worry, the healthier protein doesn’t sacrifice the taste!
1 medium yellow onion, diced
1 ½ pounds ground turkey
1 (28-ounce) can diced tomatoes or sauce
3 ounces (½ a 6-ounce can) tomato paste
1 red bell pepper, roughly diced
1 green bell pepper, roughly diced
3 (15-ounce) cans kidney beans
1 (15-ounce) can cannellini beans
Black pepper, to taste
1 tablespoon chili powder
In a skillet, sauté the onions, garlic (we like about 6 cloves), and bell peppers with the ground turkey and a pinch of black pepper. You can add salt if you’d like, but the beans, which come later, are salty and will add sufficient saltiness).
Once the turkey is cooked through, drain the oil and water from the skillet. Then, move the contents of the skillet into a pot and add the diced tomatoes and tomato paste.
Add 14 ounces of water into the pot and 1 tablespoon of chili powder. Simmer for 30 minutes.
While the pot is simmering, rinse the beans in a colander. After the pot has simmered for 30 minutes, add in the beans and simmer for another 20 minutes.
Serve immediately, or refrigerate and wait 24 hours to serve, allowing the flavors to meld.