Confession – I like homemade chili more than most people in the winter months. If you come to my home in December or January, you could put money on me having a pot of healthy chili in the fridge. Don’t get crazy, I’m not willing to fix you a bowl – BUT I will gladly share the recipe.
- 1 ½ teaspoons olive oil
- 1 lb. lean, ground turkey
- 1 onion, chopped
- 2 cups H2O
- 1 (28 oz.) can canned, crushed tomatoes
- 1 (16 oz.) can kidney beans – drained and rinsed
- 1 tablespoon garlic, minced
- 2 tablespoons chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Heat the oil in large pot over medium heat. Place turkey in pot and cook until evenly brown. Drain excess grease. Stir in onion and cook until tender. I prefer my chili to be super spicy so I add red pepper while browning the meat.
- Pour water into pot. Mix in tomatoes, kidney beans, garlic and tons of spices (chili powder, paprika, oregano, cayenne pepper, cumin, salt and pepper).
- Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Variations & Tips:
- I often use 1 (16 oz.) can crushed tomatoes and 1 can of hot Rotel.
- You can use any ground meat or fake meat.
- While at Native Roots Market (badass spice bar), I learned that Mexican oregano and cumin are better suited for chili. Word on the street there are numerous varietals of these spices (Italian, Greek, etc.).
Even though I think this recipe is perfecto, I encourage you to add your own flare. It would be really hard to mess up a pot of chili.