Kristin's Better Than You Can Imagine Chili

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Servs: 6  Makes: no idea  Prep: 20m  Cook: 60m  

I made up this recipe over Super Bowl weekend when I was craving chili. I hate Turkey Chili, but since I have a roommate who is allergic to beef and a number of friends who just don't eat beef, it was a good alternative. So, I layered flavors and added all the other ingredients that I love in chili. I think the results are great, I hope you will too!

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 lbs ground turkey 2 lbs ground turkey
•   1 28oz can crushed tomatoes (with juice) 1 28oz can crushed tomatoes (with juice)
•   2 15oz cans kidney beans, drained & rinsed 2 15oz cans kidney beans, drained & rinsed
•   1 15oz can sweet corn, drained & rinsed 1 15oz can sweet corn, drained & rinsed
•   1 lrg yellow onion, diced 1 lrg yellow onion, diced
•   2 lrg garlic cloves, minced 2 lrg garlic cloves, minced
•   1/2 tbsp. Chili powder 1/2 tbsp. Chili powder
•   1/2 tbsp. cumin powder 1/2 tbsp. cumin powder
•   2 - 3 tbsp. tomato paste 2 - 3 tbsp. tomato paste
•   1 lrg bay leaf 1 lrg bay leaf
•   salt & pepper to taste salt & pepper to taste
•   4 tbsp. Olive Oil 4 tbsp. Olive Oil
•   2 cups chicken stock 2 cups chicken stock

Instructions

1. In a large dutch oven heat 2 tbsp of oil until it shimmers. Add the onions & garlic, sauttee until the onions turn golden and remove from pot. Brown turkey in small batches to ensure a good brown; add tomato paste and a pinch of the cumin to the turkey as it browns. Add oil as needed to ensure that the turkey doesn't burn, but don't worry if there are brown bits at the bottom of the pot. Once the turkey is all browned, add the onions back into the pot along with the garlic, let the onion turn translucent. Add the kidney beans, corn, crushed tomatoes, the rest of the spices, the chicken broth and the bay leaf along with all the turkey, and stir with a wooden spoon paying attention to scrape the bottom of the pot. Let it simmer for about 20 minutes & season at the end with salt and pepper to taste.

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Note From The Chef

Kristin Evans April 06

I know it seems like a lot of work with the order of the cooking process, but it means that there is good flavor development. I added to season with salt and pepper at the end so that all the other flavors have a chance to develop before you add the salt and pepper because if you season it with the salt & pepper in the beginning, you might end up with really salty chili.

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