I have a really good vegetarian chili recipe but I’ve been using meat for the last year so today I’m going to show you how I make my awesome Fresh Tomato Turkey Chili. This is a really easy recipe and goes great with avocado and fresh cilantro as a garnish.
1 lb ground turkey
1 tsp minced garlic
1 yellow onion
2 jalapenos or serranos
1 tsp cayenne powder (optional)
2 tsp chili powder
1 tbsp cumin
1 tsp black pepper
1 small can tomato paste
8 roma tomatoes
1 can pinto beans, unflavored
1 can black beans, unflavored
1 can kidney beans, any type, unflavored
1/2 lb frozen corn (optional)
1 tsp Worcestershire sauce
Throw the turkey into a dutch oven or pot. I love my iron cookware and use it for everything. Add the garlic and brown over medium heat. While this is browning, cut all of your tomatoes in half and squeeze the seeds and gunk out into a bowl. This is the fastest way to seed a tomato and since we aren’t concerned with their appearances, just do it. It’s fine if a few seeds are left when you’re done.
Dump the seeds and rinse one of your cans of beans and dump it into the bowl. Spoon out most of the fat from the turkey into the can, let cool for a few minutes then refrigerate till hardened and throw it out. Dice the onion and add it to the turkey and sautee. Add all of the spices at this point.
While this is sauteeing, and omg it’s so fragrant and good, chop up your tomatoes. They don’t need to be finely and nicely diced and sliced unless you have a strong preference for that. Add them to the pot, rinse the remaining beans and add all beans plus the tomato paste and 1 tsp Worshtershershire sauce.
At this point the chili looks really dry and you’re going to be tempted to add water. DO. NOT. ADD. WATER. Turn the heat down and simmer over medium low, about a 2 to 3 on my stove, for half an hour. Go stir it and if it still looks too dry to you add water. Simmer for another half hour, one hour total, then serve with whatever garnish you prefer.