The great thing about this recipe is that many flavors can be incorporated. Got some tomatoes? Cut 'em up and throw 'em in! Same goes for peppers, corn, or just about anything you can dream up (or need to use up).
For convenience, this recipe can be thrown together fast using canned or frozen products. If using canned, I recommend buying reduced sodium beans. When I use these, I don't need to add any additional salt.
If you want to make the chili a little more labor intensive, but fresh, try soaking dry beans and cooking your own. Instead of the canned tomato and chili peppers, roast some fresh tomatoes and chilies.The chili is delish with so many grains and starches.
I've tried baked sweet potatoes with the chili as a topping, whole wheat couscous, corn bread with added fresh corn or steamed brown rice.
Turkey Chili (Serves 8)
Approx 12 ounces each:
1 TB Olive Oil
1 Yellow Onion, diced
1 pound Ground Turkey
1 tsp Ground Cumin
1 tsp Cinnamon
1 TB Chili Powder
4 oz Green Chilies, chopped, canned
2 cans (14.5 oz each) Tomatoes, any Mexican style, Stewed, Roasted, etc.
2 cans (15 oz each) Black Beans
1 can (15 oz) Pinto Beans
1. In large nonstick pot, saute the chopped onions in olive oil over high heat.
2. Add turkey and cook until no longer pink.
3. Add spices (cumin, cinnamon and chili powder), chilies and tomato. Reduce to low heat.
4. Let simmer for 10 minutes.
5. Add beans and cook for another 10 minutes.