SMOKY TURKEY CHILI
There is just something so comforting about a bowl of home-cooked chili. It’s like a big, warm hug on a cold day. Even if you are trying to cook and eat lighter, it does not mean you need to give up hearty comfort food. This chili is made healthier by using turkey—in two different forms—and loads of beans and veggies. The ground turkey makes the chili hearty and filling. The smoked turkey sausage adds a meaty texture and savory flavor. This chili is the epitome of comfort food but also works as a healthy weeknight meal.
YIELD: 8 SERVINGS
2 tbsp (30 ml) extra virgin olive oil, divided
1 small white onion, diced
¾ cup (112 g) diced mini sweet peppers (any color or combination of colors)
4 cloves garlic, coarsely chopped
1 lb (454 g) 93 percent lean ground turkey
2 tbsp (18 g) chili powder
2 tsp (6 g) ground cumin
2 tsp (6 g) smoked paprika
1 tsp dried oregano
1½ tsp (8 g) salt
½ tsp black pepper
¼ tsp cayenne pepper
¼ cup (66 g) tomato paste
1 (28-oz [794-g]) can crushed San Marzano tomatoes
1 cup (240 ml) chicken broth
½ tbsp (5 g) brown sugar
2 tbsp (30 ml) Worcestershire sauce
1 (15-oz [425-g]) can corn, drained and rinsed
1 (15-oz [425-g]) can black beans, drained and rinsed
1 (15-oz [425-g]) can kidney beans, drained and rinsed
1 (13-oz [369-g]) smoked kielbasa turkey sausage (such as Hillshire Farm ® brand), thinly sliced
½ cup (143 g) plain Greek yogurt
½ cup (60 g) shredded Cheddar cheese
½ cup (32 g) crushed tortilla chips (such as Beanitos brand)
2 tbsp (6 g) finely chopped fresh cilantro
Hot sauce, as needed (optional)
Heat 1 tablespoon (15 ml) of the oil in a large pot or Dutch oven over medium-high heat. Add the onion and sweet peppers and sauté them for 5 to 7 minutes, stirring frequently. Lower the heat to medium and add the garlic. Cook the vegetables for 2 to 3 minutes, or until the garlic is fragrant.
Add the ground turkey and cook it for 3 to 5 minutes, or until it is no longer pink, breaking it up as it cooks. Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper and cayenne pepper, and cook the mixture for about 20 seconds, until the spices are fragrant and coat the meat.
Add the tomato paste and cook the mixture for 1 to 2 minutes, until the tomato paste turns a rusty red color.
Add the crushed tomatoes, broth, brown sugar, Worcestershire sauce, corn, black beans and kidney beans. Bring the chili to a boil, then reduce the heat to medium-low and simmer the chili for 45 to 60 minutes, or until the chili thickens and the flavors come together. Adjust the seasonings as necessary.
Heat the remaining 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the turkey sausage and cook it for 2 to 3 minutes, until a golden-brown crust forms on each side. Add the sausage to the chili.
Garnish the chili with the yogurt, Cheddar cheese, tortilla chips, cilantro and hot sauce (if using).