Turkey Chili (Serves 6)
- 2 tbs extra-virgin olive oil
- 1 large vidalia onions, chopped
- 1 large red bell pepper seeded and chopped
- 1 large green pepper chopped
- 1 medium jalapeno, finely chopped
- 3 large garlic cloves, minced
- 1 tbs chili powder
- 1 tbs ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 lbs ground turkey
- 28 ounces whole tomatoes, drained crushed
- 1 15-oz red pinto beans, rinsed and drained
- 1/8 teaspoon tabasco (optional)
- 1 ounce unsweetened chocolate
- 1 handful fresh cilantro, coarsely chopped
Coat a large stockpot with the oil and place over medium heat. When the oil is hot, add the onion, peppers, jalapeño, and garlic. Season with chili powder, cumin, and 1/2 teaspoon each salt and pepper. Cook and stir until the vegetables are tender and fragrant, about 3 minutes.
Add the ground turkey, breaking it up with a wooden spoon, and cook until the meat begins to brown, about 3 minutes. (If using beef, I would suggest draining off fat; but, turkey is such lean meat that we want to keep in whatever juices it has).
Add the tomatoes, crushing them through your fingers into the pot. Add the beans, hot sauce, and chocolate. Cook uncovered, stirring occasionally until thick, about 10 minutes.
The chili should be brown in color, thick in consistency and have a spicy, fiery scent! Ladle the chili into bowls and garnish with cilantro.
