Updated: Nov 17
My famous turkey chili recipe is sure to please the most fickle taste buds. A perfect solution for your Superbowl event.
Chili Powder Blend :
2 teaspoons ground cumin
2 teaspoons paprika
1½ teaspoons cayenne pepper
1 teaspoon ground pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
1 pound lean ground turkey or chicken
3–5 garlic cloves, finely chopped
2 tablespoons olive oil
2 cups chopped onion
1½ cups chopped carrots
1½ cups diced celery
1 can (28 ounces) diced tomatoes
1½ cups low-sodium vegetable or low-sodium chicken broth
1 can (19 ounces) red kidney beans, well rinsed and drained
1 can (19 ounces) white kidney beans or black beans, well rinsed and drained
1 green pepper, coarsely chopped
8 ounces button mushrooms, cleaned and quartered
2 cups chopped fresh spinach or 10-ounce package frozen spinach or kale
1 cup corn
Combine all spices for chili powder in small bowl. Set aside.
Sauté half the ground poultry meat in a large heavy-bottomed soup pot or Dutch oven over medium-high heat until meat is brown.
Sprinkle one-quarter of the chili powder blend.
Drain and set aside.
Sauté the remaining ground poultry meat, sprinkle one-quarter of the spice blend.
Set cooked ground meat aside; toss half chopped garlic into meat to infuse with garlic flavor.
Add oil to pot, add all onions and sauté for 3–4 minutes. Reduce heat to medium.
Add remaining spice blend, garlic, and half the carrots and celery.
Cook for 2–3 minutes until fragrant.
Add remaining carrots and celery, cook for 2–3 minutes.
Add half of the cooked ground poultry meat.
Cook for 3–4 minutes, add remaining ground meat.
Cook for 2–3 minutes, add chopped tomatoes with liquid and stock. Stir, cover and bring to slow boil.
Add beans, green peppers and mushrooms, lower heat to simmer.
Let simmer for 30–45 minutes.
Add spinach or kale, corn, turn off and allow to sit or serve immediately
Contact Tony Tony@ModaNutrition.com