Chili is a dish that can be interpreted depending on what works best for you. It starts with a chili powder and tomato base and grows from there. I think I have over 50 chili recipes, Hawaiian (which I love), Veggie, Macaroni, 3 bean, Cowboy, Beef, Texas and of course the basic one I typically makes as my husband prefers it most, Turkey Chili. It's healthy, delicious and does the trick.
Ingredients
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1.25 lbs. Lean Ground Turkey
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1/2 yellow onion chopped
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1/2 Large red bell pepper
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2 garlic cloves minced
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1 can (28 ounces)diced tomatoes
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1 can (15 ounces) tomato sauce
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1 can (15 ounces) can kidney beans
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2 Tablespoon Tomato Paste
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Juice of 1 orange
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Juice of 1 lime
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1/3 cup of water
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3 1/2 Tablespoons Chili Powder
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2 Tablespoons Cumin
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1 Teaspoon Italian Seasoning
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1 Teaspoon Coriander
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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Pinch of Cinnamon
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1/2 Teaspoon Crushed Red Pepper
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1/2 Teaspoon Cayenne Pepper
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1/4 Teaspoon Orange Peel (optional)
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1 Teaspoon White Pepper (optional)
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Salt and Pepper to taste (I used about 1/4 teaspoon of each)
Directions
Brown Turkey Meat till it's cooked all the way through (about 15 min) over medium heat in a pan. If it starts to stick you can deglaze the bottom of the pan. Do this by adding a little water to the pan and scrape the bottom of the pan (this eliminates having to use extra oil so it is less calories). I usually add about 3 Tablespoons each time and do it 2-3 times during the entire browning time.
Prepare all other ingredients, chop veggies and measure out spices, open up cans and drain and rinse kidney beans. Add ALL ingredients above to a slow cooker and mix together.
Cook on High heat for 4 hours or on Low heat for 6-8 hours. It's actually very simple and only requires about 20 min of prep work.
Top with your favorite toppings, I used light sour cream, Mexican Cheese, Cilantro and Jalapeno. Pair with crusty bread, corn bread, grilled cheese or rolls.
ENJOY!
