This time of year things are always very busy at work. I am constantly looking for something that is easy to make and works well as leftovers. I like to make a few meals on Sunday that I can reheat during the week.
One of the first recipes I ever made on my own from scratch was this chili recipe. For years I have been cooking this recipe because I have yet to find another turkey chili recipe that is as thick, hearty or delicious. While I generally make this chili the same every time, I like that you can add or subtract ingredients to make it your own. Add a diced jalapeno for a little spice or Italian sausage for a meaty dish. Since this chili gets better with age and reheats well it works perfect as leftovers.
- 1 lb. ground turkey
- 2 tsp. minced garlic
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 tbsp. tomato paste
- 2 tbsp. chili powder
- 1 tbsp. brown sugar
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- ¼ tsp. pepper
- dash of salt
- 2 bay leaves
- 1 ¼ cup Merlot or other fruity red wine
- 1 (28oz) can whole tomatoes, undrained and coarsely chopped
- 1 (15oz) can diced tomatoes, undrained
- 2 (15oz) cans kidney beans, drained
- Heat a large Dutch oven or saucepan over medium-high heat. Add the turkey, garlic, onion, and green bell pepper. Cook about 8 minutes or until the turkey is cooked through, stirring to crumble.
- Add the tomato paste, chili powder, brown sugar, cumin, dried oregano, salt, pepper and bay leaves. Cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans. Bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, stirring occasionally.
- Uncover and cook for 30 minutes. Discard the bay leaves.
- Garnish with cheese and sour cream, if desired.
adapted from Cooking Light, January 2003