Just in case you wanted to know something about me I LOVE CHILI. I grew up calling my grandmother a couple days before I would visit begging her to make me chili. I would sit in her little fruit wall papered room and eat the whole pan, glaring at anyone that asked for a bite. Long behold I still do this today! The funny thing about having a grandmother that makes something that kids get so excited about always creates the competition between her and my mother, but I am not sure if my grandma ever knew that my mom tried to force her "it's not the same chili" on me. that being said everyone has a "famous" chili recipe, I mean have you have heard of a chili cook-off?
Now as I get older I start wanting to put my own twist on things. In my chili recipe I took the flavor from my grandmother, but put a healthy California twist making it turkey chili rather then beef, and adding tons of veggies. I love to make this for big parties because it feeds a lot, or just on a weekend when you want a warm meal, and left overs to take you through the week. This chili is also a great veggie recipe just don’t add the meat, and use veggie broth!
- 2 teaspoons olive oil
- 1 white onion, chopped
- 2 tomatoes chopped
- 2 cobs of corn cut off the cob
- 3 garlic cloves, minced
- 2 medium green bell pepper, chopped
- 1 pound extra lean ground turkey
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon Worcestershire sauce
- 1 (28-ounce) can diced tomatoes
- 1 can tomato paste
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 can of black beans rinsed and drained
- For topping: cheese, avocado, red onion, cilantro, chives
Start by adding the olive oil with the onions, pepper and garlic over medium heat, cook until fragrant about 3 minutes. Add the ground turkey separating it, cook until meat is cooked through. Add in all the spices and let cook for another 1 minute.
Add in all the tomatoes, corn, beans, and broth. Bring to a boil and reduce heat to let simmer for about 40-50 minutes or until the chili becomes thick (the longer you can let it slow cook the better just to bring flavors together). Taste and add spice to adjust flavor and enjoy!