During the winter time, we eat this meal about once a week. It gives all of the warmth (both in the temperature and the flavors) that is so great about winter comfort food, without the overly heavy feeling.
I use ground turkey breast in this dish not only for health reasons, but because it is such a mild tasting meat that you can flavor it any way you want. The chicken broth helps keep this chili on the light side. You will want to TASTE your chili as you go (but not until the meat is fully cooked – otherwise, you risk salmonella poisoning!) and adjust in SMALL quantities the sugar level (add if it tastes too acidic) and the salt level (add if it tastes bland).
Serve with pasta for the carbivores in your household or on its own for the non-carbivores. Customize your chili with any toppings you like – onion, cilantro, cheese, sour cream. It’s part of the fun!
- 2 pounds ground turkey breast
- 2 tablespoons olive oil
- 1½ tablespoons garlic powder
- 1½ tablespoons cumin
- 1½ tablespoon chili powder
- 1 tablespoon oregano
- 1 tsp paprika
- 4 cups chicken broth
- One large can (28 oz) tomato sauce
- 4 tablespoons white sugar, honey, or sugar substitute
- 1 tsp (4-5 dashes) Worcestershire sauce
- 10 to 15 pickled jalapeno slices +2 tablespoons juice (optional)
- One can black beans, rinsed and drained
- Chopped cilantro (optional)
- Sliced green onions (optional)
- Sour cream (optional)
- Cheese (optional)
- Heat Dutch oven on medium-high. Add 2 tablespoons olive oil. Add turkey. Break into small pieces and brown until no longer pink, 6-7 minutes.
- Add spices. Mix. Cook 1 to 2 minutes.
- Add broth, tomato sauce, and sugar. Bring to boil, reduce to simmer. Let cook a minimum of 10 minutes. Taste! Add salt and sugar, as needed. Taste again! Adjust again, as needed. If you are cooking for someone who doesn't like beans and or spice, take out that portion of chili and put it aside.
- Add jalapenos (optional) and black beans. Cover. Cook an additional 5 to 7 minutes.
- Serve with desired toppings, including green onions, cilantro, sour cream, and cheese.
Heat Dutch oven on Med/Hi. Add turkey. Break turkey into small pieces and cook until no longer pink, about 6-7 minutes.
Add spices: 1-1/2 tablespoons garlic powder, 1-1/2 tablespoons cumin, 1-1/2 tablespoon chili powder, 1 tablespoon oregano, 1 tsp paprika
Mix. Cook 1 to 2 minutes.
Bring to boil, reduce to simmer. Let cook a minimum of 10 minutes. Now, here is the important part. It makes ALL of the difference in the world as to how your food is going to turn out. Get out a spoon and TASTE the chili! If the chili tastes too acidic, you need a bit more sugar. If it is plain, add a little more salt. (You will need more salt if you use a low sodium broth and/or low sodium tomatoes.) Taste again! Adjust again, as needed. Do this until the chili tastes flavorful – not too sweet, not too acidic. It may take 2 or 3 times.
If you are cooking for someone who doesn’t like beans and or spice, take out that portion of chili and put it aside. Here is what my kids’ version of chili looks like – served over pasta.
Add jalapenos and black beans. Cover. Cook an additional 5 to 7 minutes. Serve with desired toppings, including green onions, cilantro, sour cream, and cheese. Here is what the adult version of chili looks like in my house.
Sidenote: You could totally throw the cooked and seasoned meat, with the wet ingredients, into a crockpot and put it on all day long on low. You would just throw in the beans and jalapenos during the last 20-30 minutes of cooking and TASTE, making adjustments to the salt and sugar, as needed. The flavors would meld, and it will be delicious.