KK'S Turkey Chili
As the weather starts to cool down, the days grow shorter, and tailgating season marches on, eating chili is what makes me happy. It's like a big bear hug…but from your food. Here's my recipe, taken from my second mom, KK, for turkey chili. Serves four.
1 medium yellow onion, diced
1.5 pounds of organic ground turkey
1 (28 oz.) can of diced tomatoes (or sauce)
1/2 of a 6 oz. can of tomato paste
1 red bell pepper, roughly diced
1 green bell pepper, roughly diced
3 (15 oz.) cans of kidney beans
1 (15 oz.) can of cannellini beans
In a skillet saute the onions, garlic (# of cloves at your discretion – but I like about 6), and bell peppers with the ground turkey and a pinch of black pepper. (You can salt too if you'd like but the beans, which come later, are salty and will add sufficient saltiness).
Once the turkey is cooked through, drain the oil and water from the skillet. Then move the contents of the skillet into a pot and add the diced tomatoes and tomato paste.
Add 14 oz of water into the pot and 1 tablespoon of chili powder. Simmer for 30 minutes.
While the pot is simmering, rinse the beans in a colander. After the pot has simmered for 30 minutes, add in the beans and simmer for another 20 minutes.
Serve immediately or wait to serve tomorrow and allow the flavors to meld.
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