Prep 20 mins
Cook 25 mins
This is not your everyday chili in a can. This is satisfying EASY! old fashioned comfort food that won't take the roof off of your mouth or singe your taste buds beyond repair.
- 2 tablespoons olive oil
- 1 1⁄2 lbs lean ground turkey (may substitute ground Venison or lean ground sirloin)
- 1 large onion, cut into 1/2-inch pieces
- 1 -2 garlic clove, minced
- 1 large green bell pepper, seeded and cut into 1/2-inch pieces
- 1 large anaheim chili, seeded and, cut into 1/2-inch pieces
- 1 1⁄2 tablespoons chili powder (preferably New Mexican)
- 2 teaspoons chili powder (preferably New Mexican)
- 2 teaspoons ground cumin
- 1.5 (28 ounce) cans crushed tomatoes in puree (use a can of diced tomatoes and green chili's for the half)
- 1 lb kidney bean, soaked and cooked (may substitute 16 oz canned, rinsed and drained)
- 1⁄2 lb small red beans, soaked and cooked (may substitute 8 oz canned, rinsed and drained)
- 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- sour cream and chopped fresh cilantro
- Heat olive oil in heavy large saucepan over medium-high heat. Add ground turkey and brown on all sides, turning occasionally, about 8 minutes. Transfer ground meat to a plate.
- Add chopped onion and garlic to pan and sauté 5 minutes. Add chopped bell pepper and chilies and sauté 2 minutes longer. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors.
- Add meat to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season the chili to taste with salt and pepper. (for a thicker sauce add 2 tsp of Masa Corn).
- Spoon chili into bowls. Top with sour cream and cilantro and serve.
Excellent chili! I followed the technique of the recipe and the seasonings but customized some of the ingredients to what I had on hand: ground turkey, red bell pepper, one seeded serrano pepper, regular and chipotle chili powder, canned beans (kidney and cannellini), diced tomatoes (28 oz), and a cup of chunky salsa (instead of the half can of tomatoes and chilis). I totally forgot to add the vinegar, but we had leftovers so I added it to that--couldn't really detect any difference in taste. I did add seasoned salt (about a half teaspoon) and pepper. It turned out thick and flavorful with an oily sheen that I especially like in chili. Topped it with grated sharp cheddar cheese since I was out of sour cream.