It is getting cold and windy and shivery and frigid in DC, and to psychologically withstand such things, I had to make a big pot of something warm and comforting today. It’s also Sunday. Ahhh Sundays. It’s the one day where its perfectly acceptable to watch a marathon of Netflix and just relax in your PJs all day long. Sundays also = football. So, cold weather + Sunday + Football = CHILI. Yum. I love chili. Not only because of that familiar taste but because there are so many different variations and methods for cooking it. You can really get creative. I’ve been on a bit of a health kick so for this recipe I’m going with ground turkey. To make up for not using ground beef (which has more flavor in my opinion), I decided to kick up the heat.
Just like your standard beef chili, there are as many incarnations as there are grains of sand in all the beaches of the world. I know that everyone has an opinion on chili, especially people from Texas, and some will even claim that your chili isn’t chili if you add or omit certain things. If you really want a laugh check out some of the comments on chili recipes on sites like Epicurious. “No TEXAN would ever call this chili!” and “This recipe is blasphemous!” Then again, if you are from Texas you’ve likely got a recipe you were making since you were old enough to stand at a stove and don’t need my chili recipe, so there.
2 lbs 7% fat ground turkey ($5)
1 yellow onion, chopped finely ($.75)
5 cloves garlic, minced ($.25)
1 Tbsp olive oil
1 (28 oz) can crushed tomatoes ($1.50)
3 Tbsp tomato paste ($.50)
1/2 cup water
1/2 tsp. Texas Pete hot sauce ($.05)
1 (15 oz) can kidney beans, drained and rinsed ($1)
1 red bell pepper, chopped ($1.50)
2 jalapenos, chopped and de-seeded ($.75)
1 1/2 tsp. salt
Pinch of pepper
1 packet Stevia or Splenda
3 Tbsp chili powder ($1)
2 tsp. oregano ($.20)
1/4 tsp. cayenne pepper ($.05)
1. Saute the onion and garlic in olive oil until fragrant. Add bell pepper and jalapeños.
2. Add ground turkey and browned. Once cooked, poor off excess fat.
3. Add crushed tomatoes, hot sauce, spices, stevia and beans. Stir together and turn heat on low.
3. Mix tomato paste and water until combined and then pour in chili pot.
4. Let simmer on low for 60-90 minutes. Add more tomato paste/ water mixture if you want it less thick.
5. Serve with your favorite toppings– I like chopped green onions sour cream or cheese
*I cooked my chili in a dutch oven but you can easily do this in a crock pot and get the same result*