*The winner of the cookbook giveaway is Amanda M, #267 – email me, Amanda, and I’ll send your book along!*
Mmmm, this chili is goooooood. And with the blustery, cold weather we are having, there isn’t anything I crave more than a scrumptious, hearty chili. Ok, I’d actually take some dark chocolate, fresh bagels and some expensive cheese, but those are other cravings for another time.
Extremely quick and simple to prepare, this chili is chock full of classic flavors.
Brimming with healthful beans and a variety of smoky spices, it definitely runs on the mild side of spiciness which makes it perfect for my family (and young kiddos), yet it doesn’t lack in flavor in the slightest.
I loved the lightness of the ground turkey and the unique touch of dried basil.
All in all, this chili is definitely a keeper.
The first night we ate it traditional chili style (at least in our house) – with a dollop of sour cream and a spoonful of shredded cheddar (with lots of homemade rolls for dipping). The second go-round, we ate it over tortilla chips, smothered in taco toppings like tomatoes, lettuce, avocado, etc. Seriously yummy any way you eat it!
Hearty Turkey and Bean Chili
- 1 pound ground turkey
- 1 medium yellow onion, chopped
- 1 yellow or red bell pepper, seeded and chopped
- 2 cloves of garlic, finely minced or pressed through a garlic press
- 2 (14.5-ounce) cans diced tomatoes
- 2 (16-ounce) cans tomato sauce
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon brown sugar
- In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease.
- Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well.
- Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot. Serve with sour cream, shredded cheese and tortilla chips, if desired.
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Recipe Source: adapted from Clarissa M, a MKC reader who sent the recipe to me