Loaded Turkey Chili

There’s nothing like a warm bowl of chili on a relatively cold day in December. Knowing that Chicago is currently not even reaching 20° and expecting even lower temps, I feel weak admitting that I am still finding 50° to be quite chilly.

Loaded Turkey Chili is a nicely balanced meal in one bowl.  Lean turkey, garbanzos, and black beans provide a heavy dose of protein.  Loads of vegetables pack in vitamins, minerals, and antioxidants that help boost immunity during what has already been a tough cold/flu season for my family.

To keep myself up and running all week, I make this chili for dinner on Monday, then eat the leftovers for lunch all week.  Just to up the nutritional value even more, I serve a ladle of it over a couple cups of raw baby spinach.  For everyone else, I serve it over a bowl of rice.  Topping possibilities are endless. My perfect bowl has diced fresh tomatoes, avocado, a tiny bit of cheese, and jalapeños.  My son loads his up with sour cream, cheese, and crushed tortilla chips.

I don’t deserve kids that eat the way mine do.  When I was young, my parents would set aside a small pot of chili for me that was only meat.  No beans or vegetables, and I would eat it over plain white rice with nothing on top.  I have come a loooooong way.

When we lived in PA, I shopped at a grocery store called Wegman’s.  I brought home a bowl of their Turkey Chili Soup from the soup bar for lunch one day.  It was so good that I looked online for the recipe.  One of the ingredients they use that I never would have thought of putting in chili is cloves.  Just a little gives it a completely different dimension of flavor that I never would have been able to pinpoint.  It is definitely not an ingredient to leave out.

I browned all the ingredients in a dutch oven and then baked it in a low oven for the rest of the day.  If you’re a slow cooker or crock pot person, that works too.  This is an easy weeknight dinner.  Just throw it all together and let it cook- it’s ready when you are.

I just checked the temperature here.  It’s 58° and the sun is shining.  Why am I wearing Uggs and my son’s fleece?  How did I go so soft so quick?  I am a disgrace to Chicago.  Time to curl up with a hot bowl of chili to warm up.

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Yum

Loaded Turkey Chili

Ingredients

• 1 lb lean ground turkey (at least 93%)
• 1/2 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 4 oz can green chilies
• 1 tsp cumin
• 1 Tbsp smoked paprika
• 1 Tbsp chili powder
• 1/4 tsp ground cloves
• 2 bay leaves
• 1 tsp cocoa powder
• 1 Tbsp corn meal
• 15 oz diced tomatoes
• 2 cups stock (chicken or vegetable)
• 14 oz garbanzo/chick peas
• 14 oz black beans
• 1 cup frozen corn
• 1/4 cup chopped cilantro
Optional: 1 diced jalapeno

Instructions

1. In a large dutch oven, drizzle olive oil and saute onions until soft.
2. Remove onion and add the red pepper, green pepper, carrot and celery. Cook until starting to soften.
3. Add garlic and cook for 1 minute more. Remove from heat and add mixture to reserved onion.
4. In the same pot, add a little more oil and brown turkey.
5. Add reserved vegetables, spices, chilies, and cornmeal. Cook for a couple minutes.
6. Add stock and tomatoes. Heat through and add beans. Optional to add diced jalapeño for desired heat level.
7. Either cook over super low heat or bake in 200° oven for at least 2 hours. I baked this in the oven for 6 hours.
8. Just before serving, stir in corn and cilantro. Adjust seasoning and add salt to taste.

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