Just when we thought summer was officially here in the south, we get a cold, rainy few days. I’m not complaining though…..because I’ve been craving some chili and it just doesn’t seem right to make chili on an 80 degree day. Sooo, I took advantage of the chilly weather and put my favorite recipe to the test. And I’ll tell you the one thing that’s better than a warm bowl of chilly on a cold evening – a warm leftover bowl of chili for lunch the next day! I swear this stuff is even better a day or two after I make it!
What I love most about this recipe is the fact that you literally have no idea that its turkey instead of beef. And its the right combo of tomatoes, meat, beans, and spice!
Here’s the recipe if you want to give it a try!
Clean Turkey Chili:
1lb ground turkey
2 tbsp. olive oil
1 clove of garlic, minced
1 small onion chopped
1 tsp salt
1 tsp dried basil
chili powder to taste (I probably use about 1/4 a cup)
1/2 tsp oregano
1/4 tsp black pepper
1 can (60 oz) stewed tomatoes
1 can (16 oz) kidney beans
Heat oil in large saucepan
add garlic and saute for 30 seconds
Add onion and cook over med high heat until onions begin to brown
Add turkey – cook until no longer pink
Add salt, chili powder, oregano, basil and black pepper, stirring well
Add tomatoes and beans (undrained)
Simmer at least 15 minutes (I like to let it simmer for about an hour!)
Garnish with cheese, greek yogurt. I sometimes like to add some diced avocado as well