Turkey Chili

It’s a dreary day today.

A little rainy, really windy, and refreshingly crisp – this is the perfect day for a warm bowl of chili.

Turkey Chili
Recipe by Kristin Murdock

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1.25 pounds ground turkey
1 (28oz) can crushed tomatoes
2 green bell peppers, chopped
1 cup fresh or frozen corn kernels
1 can black beans, rinsed
1 can red kidney beans, rinsed
2 cups chicken stock
1 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon red pepper flakes
salt and freshly ground black pepper

Heat the olive oil in a large, heavy-bottomed skillet or pot – I use my LeCreuset because it’s the best thing ever and oh so versatile. When the oil is hot, add in the onion and saute until translucent. Add the garlic and cook for approximately 1 minute, then crumble in the ground turkey.

Saute the onion/turkey mixture over medium high heat until the turkey is cooked through. Now it’s time to add all the fun ingredients! Start with the spices – cumin, red pepper flakes, salt and pepper, chili powder {feel free to add in any other spices you think might enhance your chili!} and then add the crushed tomatoes, chicken stock, and beans. Let this cook together for about 10 minutes, stirring occasionally.

Lower the heat and add in the corn kernels and green bell pepper, as well as additional salt and pepper for seasoning. Allow the chili to simmer, uncovered, for 15-20 minutes.

Quick, easy, delicious. Just the way a wintry day’s meal should be.