Time for Turkey Chili!
A great way to take the stress off of yourself during the cold winter months is to be sure to have your kitchen well stocked. Having the ingredients on hand for Turkey Chili is always a good thing! There is nothing worse than being inside of your home all toasty-warm then having to put on boots, coat, scarf, hat, gloves and trek to the store in the freezing cold to pick up ingredients for a meal. Br-r-r-r-r!
Turkey – It’s what’s for Suppah!
I know there are traditionalists out there who believe that Beef is the only way to make Chili. Good quality beef does makes an awesome chili, however, my family’s favorite chili recipe is Turkey Chili. It’s actually the flavor that we prefer! Do be wary though because turkey is not necessarily the “healthier” option. It all depends on the lean to fat ratio of the ground meat.
Spices Bring Food to Life!
I prefer to use the leaner ground turkey which has a 93% lean to 7% fat ratio. The fat content usually adds a lot of flavor to the dish so in order to make up for the smaller amount we are going to use some aromatics and a good blend of spices. Shout out to Josh MacKay! If you are looking for some truly amazing spices The Old New England Spice Mill in Brewer, Maine has incredible, high quality herbs and spice blends. They use all Natural, Organic, & Fair Trade products. #BuoyLocal
How To Build Flavor
The first step to building flavor is using enough heat so that you achieve good caramelization. A great way to check that the oil in your pan is hot enough is by using the end of a wooden spoon. If the oil is hot enough you should see bubbles rising up around the spoon immediately after placing it in the pan.
Toss the onions in. You will hear them sizzle! This is a good sign!
Season the onions with a little salt. This will help to draw out the moisture and help the process of caramelization.
Be sure to continually stir the onions so that they don’t burn.
Once the onions are softened and starting to color add in the garlic. It is important to wait to add the garlic so that it doesn’t burn. Burnt Garlic…Never a good thing!
Time to Add the Turkey!
When the garlic is starting to become fragrant and turn golden brown it is time to add the turkey. Use a spatula to toss and break up the meat as it cooks. Be sure to use a heat proof spatula 😉 Don’t use a spatula if you are not sure that it is heat proof – Been There, Done That :/
Time to Spice it Up!
When the meat is no longer pink it is time to add the spices. This is the Best Part!
First add the bay leaves.
Be sure to work them to the bottom of the pan so that the heat can release the oils in the leaves.
Make a hole in the center of the pan and pour in the rest of the spices.
The heat from the pan will also help to release the natural oils from the ground spices. This is referred to as blooming.
Stir them to make sure that they are evenly heated and begin to deepen in color and fragrance.
Clear a space in the pan and then
add the tomato paste.
Deja Vu!
Do you see a pattern here? Every layer is added and browned in order to deepen the flavor. Once the tomato paste has darkened in color mix the ingredients in the pan together and then
add the tomato sauce
and the beans. The canned beans go in along with liquid inside the can. This creates a thick consistency mimicking chili that has been cooked all day.
Give it all a good stir. Taste and season with brown sugar and more salt if needed. Place over low heat, cover and allow all of the flavors to meld and the chili to heat through.
Fast and Glorious!
This chili is easy, fast and full of flavor!
Healthy and Low-Carb
Turkey Chili you have forever converted me! Once you try this chili you just may be converted too! Serve it over roasted spaghetti squash for a low-carb meal.
PrintTurkey Chili
A Quick and Easy way to make Chili! Perfect for when you are craving something Warm and Comforting.
Ingredients
2 Tbsp. Olive Oil
1 cup diced yellow onion (1 medium)
2 cloves garlic, peeled and pressed
1.3 lbs. ground turkey (93% lean, 7% fat)
2 bay leaves
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried marjoram
1/2 tsp. kosher salt
2 Tbsp. tomato paste
1 – 14.5 oz. can Hunt’s tomato sauce
1 – 16 oz. can Bush’s dark red kidney beans, undrained
2 tsp. brown sugar
Kosher salt to taste
Accompaniments: shredded cheddar cheese, sour cream, chopped fresh cilantro, roasted spaghetti squash, cooked rice
Instructions
In a large saute pan over medium heat olive oil until shimmering.
Add the diced onions, lower heat, season with a pinch of kosher salt and cook stirring until onions begin to soften and turn a light golden brown, about 5 – 8 minutes.
Press the garlic into the pan and stir until fragrant and just starting to color, about 1 minute.
Toss in the ground turkey. Break the meat up with a heat proof spatula and cook until the turkey is no longer pink, about 10 minutes.
Add the bay leaves and press them into the bottom of the pan to release the oils. Clear a space in the center of the pan and pour in the cumin, coriander, marjoram and 1/2 tsp. kosher salt. Stir in bottom of pan until fragrant and slightly darkened in color then combine with the meat in the pan.
Clear a space in the center of the pan again and add in the tomato paste. Stir and cook until fragrant and slightly darkened in color about 1 -2 minutes. Combine all of the ingredients in the pan together.
Pour in the can of tomato sauce and the entire can of kidney beans. Stir all ingredients together, taste and season with brown sugar and additional salt if necessary.
Cover pan then place over small burner and low heat. Allow to slowly simmer and cook until heated through allowing the flavors to meld -10 minutes.
Serve the chili with accompaniments as desired.
For another Quick and Easy Dish be sure to try Hellenic Haddock.
