turkey chili

The great thing about a recipe like chili is that you can really alter as you like, making more or less spicy, adding in beans, or not, it’s all really flexible and up to you. This is my basic recipe for turkey chili and depending on my mood, I’ll add in the beans or sometimes leave them out. Adjust the flavors to your own level of desired heat. This chili freezes really well so make a full batch and place any leftovers into individual containers and freeze for up to one month.

1 tablespoon extra virgin olive oil
1/2 medium onion, finely diced
2 cloves garlic, finely minced
Salt, to taste
Freshly ground black pepper
1 pound ground turkey
1 tablespoon tomato paste
1 29-ounce can tomato sauce
1-2 cups low-sodium beef stock
1/2 tablespoon chili powder, or to taste
2 teaspoons ground cumin, or to taste
1 teaspoon ground coriander, or to taste
1 15-ounce can cannellini beans, rinsed and drained

Toppings
Cornbread, optional
Freshly grated sharp cheddar cheese, optional

1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 7 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper. Add turkey, breaking up into smaller pieces, until cooked through.
2. Add tomato paste, tomato sauce and 1 cup stock and spices and bring to a boil.
3. Reduce heat to medium and cook uncovered for 30 minutes. Add more stock if mixture is too thick. Add beans and cook for another 10-15 minutes, until beans are warmed through. Adjust seasonings to desired taste. Transfer to a serving bowl and serve with corn bread and cheddar cheese (if using). Serve warm.

Makes 1 batch.