Turkey Chili Crunch

I don’t think my mom or my dad ever followed a recipe when making chili. I know mom used spice packets but chili never tasted the same twice. It always tasted amazing though. When I started cooking for myself in college I actually had my own method for making chili. Any leftover peppers, onions and tomatoes went into a container in the freezer. Once I had enough veggies I would buy some beef and beans (yes, I like beans in my chili) and make a pot of chili. It was always good, and I was proud of my low cost method.

Over the last few years I have come across a few chili recipes. My first thought was “people follow recipes for chili?” Of course they do. Now, instead of storing away extra bits of chili I have started experimenting with various chili recipes. I have been very happy with the results. I have found some amazing variations on one of my favorite winter foods.

This recipe has some flavors and ingredients that I had never used in chili before. Cinnamon and cocoa are found in many different chili recipes but I had never used them before. This was the first chili recipe that I made that had carrots in it. Carrots? Yes, and they are good. This was also the first time I used chipotle peppers in adobo. What a great flavor source! I keep the leftover chipotles in a container in the fridge for when I need them. I’m starting to find more recipes that call for them or I slip them into a dish for some added flavor.

This recipe is supposed to be low fat/low cal but don’t be afraid to make changes! Ground beef was on sale so I used that instead of turkey this time. I don’t always put the cinnamon or cocoa in. A white onion will work if you don’t have a red one. The pinto beans can be swapped with black or kidney beans. I had two chipotle peppers in the fridge so I took a gamble and used both – yum! Make it yours!

Instead of corn bread or tortilla chips I like to make my own tortilla crisps to serve with the chili. I take a flour tortilla, cut it into 16 pieces, spray with cooking spray, sprinkle with taco seasoning and bake on a cookie sheet at 400 for 5 minutes.

Enjoy!

Check out the fancy herb keeper I found at
Crate & Barrel!

1 T. olive oil
1 lb. ground turkey
½ tsp. salt, divided
¼ tsp. pepper
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
Pinch ground cinnamon
½ red onion, chopped
3 garlic cloves, chopped
2 carrots, diced
14 oz. diced tomatoes, with juice
1 chipotle pepper in adobo, chopped
½ tsp. adobo sauce
3 cups water
1 T. cocoa powder
30 oz. pinto beans, drained and rinsed
½ cup cilantro, chopped

In a large saucepan, heat the oil over medium heat. Add the turkey, salt and pepper. Cook, stirring, for three minutes. Add the chili powder, cumin, oregano and cinnamon. Cook, stirring, for three minutes, or until the water evaporates and the turkey sizzles.

Add the onion and garlic. Cover and cook until the onion is wilted, five to seven minutes. If the onion or the spices begin to stick to the pan, add two tablespoons water and scrape with a wooden spoon to release.

Add the carrots, tomatoes, chipotle pepper, water and cocoa powder. Bring to a simmer. Reduce the heat to low and cook partially covered for 25 minutes. Stir in the beans and cilantro. Cook for 15 minutes.

To serve, ladle into soup bowls. Top with scallions, cilantro, a spoonful of plain yogurt or some grated chocolate. Garnish with tortillas.

Adapted from Cook Yourself Thin – Lifetime Television