Spicy Turkey Chili
by Tracey Evans
So, it’s officially fall in Georgia, highs in the 60′s and 70′s and lows in the 30′s and 40′s. The temperatures fluctuate alot here. On Saturday, it was 76 degrees, but that didn’t stop us from making a big bonfire with friends that night and curling up with our favorite fleece blankets while watching the Georgia game, Go Dawgs! Nothing beats this time of year. I just love it.
I spent most of today meal planning, lingering around and shopping at our local Fresh Market for groceries for the week to come. Sunday is all about comfort, so I decided to cook chili tonight as chilly nights call for comforting pots of soups, stews, and chili of course. This is one of my favorite chili recipes. Nothing fancy, just simple and oh so good. Feel free to substitute your favorite ground beef if turkey is not your forte. If you don’t like spicy foods, use the mild Rotel tomatoes, but I have to say the Mexican Rotel’s make the chili.
Spicy Turkey Chili
1 pound ground turkey, 93/7 lean
1 medium yellow onion, diced
5 garlic cloves, minced
1 Tbs chopped cilantro
2 Tbs chili powder (I prefer McCormick)
1 Tbs ground cumin
1/4 tsp ground onion powder
1 16 oz can low sodium tomato sauce
1 16 oz can chili beans ( I prefer Bush’s, medium sauce)
1 15 oz can low sodium dark red kidney beans, drained and rinsed
2 10 oz cans Mexican Lime Cilantro tomatoes, (I prefer Rotel)
1/2 cup beer or water (I used beer)
1/8 tsp freshly ground black pepper
note: no salt is needed, as the chili beans and tomatoes supply enough.
In a large pot over medium heat, brown turkey until cooked. Add onions and cook until soft. Reduce heat to low and add garlic and cook about 1 minute. Increase heat to medium-low, and stir in the chili powder, cumin, black pepper, and onion powder to incorporate. Add the tomato sauce, tomatoes, cilantro and beer. Stir everything together. Reduce heat to low and simmer 20 minutes. How simple is that!
PS: Top with your favorite goodies such as jalapenos, cheese, avocados, and sour cream!