Last night was a culinary experiment; I started with a recipe I found online and modified it based on reviews from other cooks and my own (admittedly tentative) intuition of what would make it better. I am pleased to report that the end result was a really tasty and unique chili. Travis commented that it has "great flavor" and is "hearty without being heavy." If you're up for something a little different, try my Turkey Pumpkin Chili. Because it's made with turkey, it's lower in fat; because it's got beans it's high in fiber; the pumpkin is a good source of vitamin A, and the peppers are a great way to get some vitamin C.
- 2 Tb olive oil
- 1 medium white or yellow onion, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 cloves garlic, minced
- 1 lb ground turkey
- 2 (14.5 oz) cans diced tomatoes, with their liquid, plus 1 can water
- 1 (15 oz) can pure pumpkin puree
- 2 Tb chili powder
- 2 tsp ground cumin
- 1 tsp cinnamon
- salt & pepper to taste
- 1 (15 oz) can kidney beans, drained & rinsed
- 1 (15 oz) can great northern beans, drained & rinsed
Heat oil in a large pot over medium high heat. Add onion, peppers, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Stir in tomatoes, water, pumpkin, chili powder, cumin, cinnamon, salt & pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
This is a fairly mild chili (which is what I prefer). If you'd like more kick, consider adding a seeded and finely chopped jalapeno (or two) along with the peppers and onion. I served it with oyster crackers. Corn bread would be great, too. Top with sour cream or cilantro if you wish.