So although it's still hot outside, I wanted to experiment with some new ingredients for chili (plus I was craving it!) I added some new spices and more veggies (Jamie didn't even mind them), so this is a healthier version of the chili that I usually make. Go Blue!
Three Chilies Tasty Turkey Chili
I like it hot, so if you don't reduce the amount of ancho chili pepper & powder, or use tomatoes with mild chilies
1 lb 93% lean ground turkey
1 medium yellow onion chopped
1-2 ribs celery, finely diced
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
4 cloves of garlic, chopped
14.5 oz can petite diced tomatoes with hot chilies
1 can kidney beans, drained & rinsed
1 can black bean, drained, rinsed
1/4 tsp chili powder
1/4 tsp ancho chili pepper
1/2 tbsp chipotle chili powder
1 tsp oregano
about 2 tsp salt, 1/2 tsp pepper or to taste
28 oz can crushed tomatoes
1/2-1 bottle of beer (I used Corona)
a couple of tbsp of tomato paste to thicken it up if necessary
1 teaspoon of vegetable oil
Plus desired sides or toppings.
Over medium-high heat, add the oil and turkey to a large pot and break apart, cook till meat starts to brown. Add the next 5 ingredients (through the garlic) and cook till meat is browned and veggies are softened.
Add the beer to deglaze the pan and simmer for 5-8 minutes until liquid is reduced. Add all the seasonings, diced and crushed tomatoes. Cover with lid and simmer on low for 45 minutes. Add a little tomato sauce or paste to adjust the amount of liquid, Jamie and I prefer it to have a little more liquid. If you don't, you could also drain the diced tomatoes and reserve the juice to add later if necessary.
Darin and rinse the beans, and add to the pot. Check seasonings, adjust if required. Continue to simmer for another 45 minutes.
Serve with toppings - I like a little fat free sour cream, shredded Mexican 2% or Monterrey Jack cheese, diced/sliced yellow/green onions and garlic bread on the side. Tortilla chips and cornbread are also great things to dip in your chili!