Turkey Chili

As a kid my mom would make chili quite often, however she always made it the same. She used kidney beans, hamburger meat with tomato sauce and she always poured it over white rice. As an adult I was curious to find another way to make it but at the time I wasn’t into heat, so like anyone I took to the internet. I found a recipe on Food network that didn’t require much heat and I was intrigued that they were using turkey meat and peppers.

Right off the back I tweaked the recipe. My husband immediately called me out ”Cant you ever follow a recipe the first time around” That’s the beauty of cooking you don’t have to be exact, you can add or omit ingredients and use subsitutes if you don’t have everything you need. I have controls issues that’s why I’m not a baker!

So with that I added cumin and ton of sweet peppers. Instead of diced tomatoes I used fire roasted tomatoes and I found by layering the spices as I went along it really helped the flavor of this dish. Since then I have never followed the original recipe. Though as like any recipe on food network I am sure it would’ve been amazing.

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Ingredients

• 
  1lb ground turkey

• 
  8 to 10 mini sweet peppers diced

• 
  2 garlic cloves minced

• 
  1 small onion diced

• 
  1 can fire roasted diced tomatoes

• 
  1 can dark kidney beans( rinsed and drained)

• 
  2 cups chicken stock-( can use broth or vegetable stock

• 
  1 tablespoon olive oil

• 1 tablespoon chili powder

• 
  1/2 tablespoon sugar ( I use cane sugar)

• 1 teaspoon cumin

• 1/2 teaspoon onion powder

• 
  1/2 teaspoon dried oregano

• 1/4 teaspoon paprika

• 
  1 small jalapeno diced

• Few dashes of tobacco sauce

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Directions

• 
  In medium large skillet heat pan to med- high heat. Add olive oil.
• Once oil is hot add sweet peppers, jalapeno and onions and a small amt of seasoning. Cook till peppers are tender
• Add Garlic and cook for 30 seconds then add your turkey meat and more of your seasoning to coat the meat. Mix well and cook until turkey is no longer pink.
• Add in beans, diced tomatoes and remainder of your seasoning. Mix all ingredients together.
• Add 2 cups of stock, by adding the stock this will lower the temperature of the pan so make sure you get the chill back to a low shimmer.
• Cover and reduce heat to low-med heat and cook for 1 and a half hours. Top with your favorite hot sauce and enjoy.
  
  Tip: Soda crackers go really well with the sweetness of the chilli.

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