I love, love, love, chili! It is such a great comfort food. The best part of making chili is you can make it so many different ways, i.e., texas style, southwest, chicken, vegetarian. Tonight I wanted to make Turkey chili and I added a few twists to it and it came out amazing!
1.5 – 2 lbs ground turkey
2 large garlic cloves chopped
1/4 teaspoon red pepper flakes
1 – 29 ounce can tomato puree
1 – can Del Monte diced tomatoes with basil and oregano
1 can dark red kidney beans (drained)
1 can light red kidney beans (drained)
1 teaspoon cumin
1 Tablespoon chili powder (we like ours a little spicy so, we add 2)
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/4 teaspoon nutmeg (for that hmmm…..what is that?)
Pinch of salt
Fresh cracked pepper (I didn’t measure this, just gave it few turns)
2 Tablespoons EVOO
Drizzle the EVOO in a large dutch oven over medium heat until hot. Add garlic and red pepper flakes and cook until heated through. Add the turkey and cook until brown. Drain off excess fat.
Add the tomato puree, diced tomatoes and beans.
Add the cumin, chili powder, paprika, chipotle powder, nutmeg, salt and pepper.
Set it on low and cook all day. I cooked it for about 6 hours.
Serve with some cheddar cheese and a dollop of sour cream.