Turkey Chili

This recipe is a godsend when life gets busy: it’s easy to make, freezes beautifully, is just as good (or better) reheated, and tastes a little different every time I make it (probably because I don’t really measure out the seasonings). LSS likes to sprinkle shredded cheese on his, I like to scoop it up with tortilla chips or this Easy Artisan Bread. Sometimes I find it a little spicy; when that happens, I stir in a bit of fat-free Greek yogurt to cool it down. You can skip charring the corn, but it’s easy to do and adds incredible flavour. And trust me, you won’t miss the beef!

Ingredients

1 pound extra-lean ground turkey
1 small or medium onion
1 bell pepper (preferably red, yellow or orange, as they’re sweeter)
2 ribs of celery
1 heaping teaspoon minced garlic
398 ml tin of black beans
341 ml tin of whole-kernel corn
1 large tin of crushed tomatoes 
Tomato sauce or beer, if required (more on this later!)
Olive oil

SEASONINGS

Scant teaspoon salt
1 heaping teaspoon cumin
1 1/2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon cayenne pepper (this gives the chili its heat, so you can add or less according to your preference)
2 teaspoons oregano
1/2 teaspoon coriander
Couple pinches dried cilantro
Couple pinches black pepper
Hot sauce or jalapeño if you like it hot (I don’t)

Method

Life will be much easier if you prep everything before you start cooking!  Professional chefs call it “mise en place”: you cut and measure everything, have it in prep bowls, and have all your ingredients and tools with in easy reach. First, rinse the beans and corn (separately) and leave them to drain. While that’s draining, combine your seasonings in a ramekin or small bowl, then chop the veg according to how chunky you like your chili. 

Next, heat olive oil in a large pot or wok until it shimmers. Reduce the heat to medium-low, and add the garlic and veg, and cook until they’re slightly softened and fragrant. Add the turkey, and cook, breaking it up with a spoon, until it’s thoroughly cooked and no longer pink. 

Next, dump in the beans, crushed tomatoes, and seasonings. Raise the heat, bringing it to a slow boil, then reduce heat to low and let it simmer. 

While the chili is simmering, add some olive oil to a medium-sized, nonstick frying pan and heat on medium. MAKE SURE THE OIL IS HOT. Add corn, cover, and cook for 4 minutes without stirring (and no peeking!). After four minutes, uncover, stir, recover and heat another 3 minutes, then dump the corn into the chili. 

If the chili is too thick, add some tomato sauce and/or beer. Make sure you simmer it for at least 20-30 minutes ... but the longer you simmer it, the better it will be. You can also dump prepared ingredients in a slow cooker and heat it on Low for at least six hours.



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