Friday, September 23, 2011

Turkey Bean Chili

Turkey Bean Chili


* 2 tablespoons EVOO
* ground meat (I used ground turkey but any meat will do or omit if you want meatless)
* 1 teaspoon dried onion
* 1 pack chili or taco seasoning or 3-5 tablespoons homemade
* extra chili powder to taste
* 1/2 teaspoon cinnamon (optional)
* 1/4 teaspoon freshly ground nutmeg (optional)
* 2 cans kidney beans, in their liquid
* 2 large cans diced tomatoes
* 1 tiny can tomato paste


* In a heavy bottom pot, heat up EVOO to high heat. Add meat and all seasonings. Brown until cooked through.
* Add beans, tomatoes and tomato paste. Go ahead and add the liquid in the bean cans. It's free, already right there and helps thicken the chili. Mix well.
* Turn down to low/simmer and cook for @30 minutes to let all the flavors incorporate. Add a can or two of water if too thick.
* Serve with a sharp cheese, sour cream, chips, onions or anything else floating around your pantry.

This makes a huge pot of chili and it freezes great if you don't feel like eating it all this week. On a cold, snowy, winter day, it's sort of awesome to heat up a dish of your homemade chili for lunch or dinner.

I know the cinnamon and nutmeg seem a little out of left field but trust me on this one. Seriously, trust me. You can't taste them specifically but they really add so much to the recipe. I actually add a few zips of freshly ground nutmeg to nearly everything savory that comes out of my kitchen. They are optional but just do me a favor and add them even if you think I am crazy. I'm not (or not today anyway) and you will love the extra subtle flavors. In're welcome!

And a final note...

If you want to make this in your crockpot, do the first step of browning off your meat in a pan and then transfer it and everything else to your crockpot. Cook low all day or high for a few hours. Is anyone else a total crockpot-aholic too? Love love that thing!

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