I’m not a huge fan of chili, but until recently I’d never been introduced to my friend the Healthy Turkey Chili Recipe ™. Don’t let my use of the word “healthy” in this dish lead you astray, though–this dish is pure comfort fare through and through.
Remember how I mentioned last week that this year has been hard? Well it got even rougher over the weekend. My bestest friend, a now 14-year old kitty named Rocky, has been having some pretty bummer health issues. We’ve had to take him to the vet twice in the past few days, and he doesn’t seem to be feeling much better. And in case you’re wondering how awesome he is, that’s a copy of Michel Roux’s Desserts he’s sleeping on.
This weekend I wanted an easy dish for dinner, but something that, despite its ease of preparation, could hold my heart in its hand with all the warmth and comfort it could muster. This healthy turkey chili recipe is one of the most delicious chili dishes I’ve ever had. Rich and thick with a kiss of spice and tartness, you’ll want to eat this for dinner on the good days, the bad days, and every day in between.
- 2 slices good bacon, chopped coarsely
- 2 whole shallots, chopped
- 1 pound ground turkey, dark or light meat
- Two 15-ounce cans kidney beans
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 1 teaspoon chili flakes
- 1 teaspoon fresh oregano leaves, or 1/2 teaspoon dried
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- One 28-ounce can diced tomatoes
- One 15-ounce can crushed tomatoes
- 1 cup chicken or turkey stock
- 1 large bay leaf or 2 small bay leaves
- 1 whole bell pepper, seeded and chopped (optional)
- 3 tablespoon red wine vinegar, plus more to taste
- Sour cream, for topping
- Set oven rack to the middle of your oven. Preheat to 325°F (163°C).
- Heat bacon in a dutch oven over medium heat. Cook until the bacon has released most of its fat, about 10 minutes, stirring occasionally to prevent burning. Add shallots and cook until gently browned.
- Turn heat up to medium-high and add turkey to Dutch oven. Cook until the ground meat is well browned. Add kidney beans and cook for 3 minutes, stirring constantly. Add salt, pepper, chili powder, chili flakes, oregano, cumin, and cinnamon. Stir well. Add in tomatoes, stock, bay leaf, and bell pepper, stirring well to mix together. Slide the Dutch oven into the oven and cook for 2 to 3 hours, uncovered, until the chili has thickened.
- Remove the chili from the oven and stir in red wine vinegar. Stir well and add more vinegar, salt, and pepper to taste. Serve hot with a dollop of sour cream.
This content was originally posted on FearlessFresh.com.