"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."
-- Harry James
I love winter, but Autumn holds a special place in my heart. The cooler temperatures, the intense reds, oranges and purples of the leaves, it's like the Earth is putting on its own personal fashion show.
With those cooler temperatures, comes a very strong desire to eat food that not only warms you up, but also fills you up. That's why I love this turkey chili so much. It's packed with a ton of protein from the beans, and it just makes you feel all warm and fuzzy on the inside! Now I'm getting hungry all over again! Let's get started!
Ingredients:
Olive oil (for cooking)
1 large onion (diced)
3 Celery stalks (chopped)
450 g (1 pk) - Minced Turkey
1 1/2 tsp - Garlic paste (diced or minced garlic works fine as well)
Salt, White pepper, Parsley, Thyme (to taste)
3 tbsp - Tomato paste (optional)
1 can (796ml) - Crushed tomatoes
1 can - Red kidney beans
1 can - White kidney beans
1 can - Black beans
1 can - Corn
1 cup - Peas (frozen or fresh)
1 cup - Chopped Mushrooms (optional)
3 small potatoes
Directions:
In a large pot, add your olive oil and turn the heat to medium high.
When the oil is ready, add your onions and celery. Sautee for 5-8 minutes.
Once the onions have become a little translucent and the celery has softened a bit, add the minced turkey and stir.
Cook the turkey approximately 80% of the way through, then add the seasonings. Stir.
At this time, if you want, you can add in the tomato paste.
Now, add the crushed tomatoes. Fill the can with water and add that in as well. Don't stir.
Add in the beans, corn, peas, mushrooms and potatoes. Stir until everything is incorporated.
Taste and season if necessary, then cover and put the chili on simmer for the next 4-6 hours. Stir occasionally.
Serve hot with your favourite side dish, or on its own! Enjoy!
Comentarios