Freezing temperatures require comfort food. A pipping hot bowl of chili is the cure to any Sunday blues. Opting to try for a slightly healthier option, I defrosted a pound of ground turkey meat which was then mixed with a blend of spices; chili powder, red chili flakes, dried oregano, cumin. To me, there’s something therapeutic about standing over the stove, stirring and seasoning as the flavors meld together. I also have a weird fear of my slow-cooker (even before This Is Us), which I need to overcome, but not today.
I loaded the chili up with extra vegetables, two types of beans, making it a hearty mixture that makes for fantastic leftovers and it’s relatively healthy!
Stay warm out there!
Adapted from The New York Times Cooking
1 tbsp. extra-virgin olive oil
2 lbs. ground turkey
2 c. diced white onion
1 red Bell Pepper, chopped
1 c. chopped celery
2 cloves garlic, minced
2 tbsp. tomato paste
3 c. diced tomatoes
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 c. frozen corn
2 c. chicken broth
3 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. red pepper flakes
2 bay leaves
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and frozen corn and cook, stirring occasionally, for 10 minutes longer.
- Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.