It is bitterly, bone-chilling cold outside. It’s so cold that my ears ring and cheeks sting, and the term ‘brain freeze’ takes on new meaning. In that case, we need some hearty stick-to-your-bones comfort food, and to me that means a huge hot pot of chili.
I love chili that has a huge variety of ingredients. Bring on the veggies, meat and beans! Some traditionalists are more inclined to the classic ‘meat only’ versions, but to me, the bigger the variety, the better. I like a harmonious blend of flavors, and so all are welcome in my chili pot: Poblanos for a little heat, sweet potato for a creamy balance, and turnips for a little added sass. The blending of white and dark turkey meat along with tri color beans rounds out the stew with full flavor.
Don’t forget to taste and season, season and TASTE!
- ¾ lb ground turkey thigh meat
- ¾ lb. ground turkey white meat
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 sweet potato, peeled & diced
- 1 turnip, peeled & diced
- 1 poblano pepper, seeded and diced
- 14 oz. red kidney beans (canned or dried)
- 14 oz. pinto beans (canned or dried)
- 14 oz. navy beans (canned or dried)
- 14 oz. corn (canned, frozen or fresh!)
- 14 oz. can diced tomatoes
- 28 oz. can crushed tomatoes
- 1 Tbs. cumin
- 1 Tbs. chili powder
- 1 tsp. cinnamon
- 1 tsp. ground coriander
- 2 Tbs. brown sugar
- salt, as needed
- pepper, to taste
- olive oil, as needed
1. In a large soup pot over medium heat, add enough olive oil to coat the bottom of the pan. Sweat garlic and onion until translucent, but do not brown.
2. Add the ground meat to the pan, and allow to brown. Salt the meat liberally to season.
2. Add sweet potato, poblano pepper, beans, corn, turnip and sweet potato. Stir in all spices, mix thoroughly so that all ingredients are coated.
3. Add tomatoes. Refill large can twice with water and add to pot.
4. Stir in sugar. Bring to a simmer and allow to cook for one hour before serving. If liquid reduces too much, just add a bit more water. Taste and season with salt and pepper to your liking.