What a glorious day! It was cloudy and drizzly and autumny and wonderful. And you all know what that means–chili. Hearty and flavorful chili that fills the house with its delicious, spicy aroma.
This chili had a nice deep flavor, but was very quick to prepare. My favorite chili is still (and probably will always be) Jamie Deen’s recipe. But with a four-hour simmer time, it just doesn’t work or last-minute chili decisions. Lucky for me, this one does. Hooray for chili (chilly?) weather!
Turkey and Black Bean Chili
adapted from Eboni Bough, Penzey’s recipe card
1 TBSP olive oil
1 medium onion, chopped
2 cloves garlic, minced
1-1 1/4 lb. ground turkey
4 TBSP chili powder
3 tsp. ground cumin
1 tsp. dried oregano
1 tsp. freshly-ground black pepper
1/2 tsp. salt
2 c. chicken broth
1 (14.5 oz.) cans black beans, one drained
1 (14.5 oz.) can dark red kidney beans, drained
1 (14.5 oz.) cans diced tomatoes (I like Muir Glen organic fire-roasted tomatoes)
1 (16 oz.) bag frozen corn
1. Preheat a heavy stock pot over medium-high heat. Add olive oil, onion, garlic, and turkey. Heat, stirring frequently, until turkey is cooked completely through.
2. Add chili powder, cumin, oregano, black pepper, and salt and cook, stirring frequently, for five minutes.
3. Add chicken broth, beans, tomatoes, and corn. When mixture begins to boil, reduce heat and simmer for 15-20 minutes, until chili reaches a deep reddish-brown color.
4. Serve with corn chips, corn bread, cheese, sour cream, onion, salsa, or any other desired accompaniment. Serves six to eight.
one year ago: vanilla spice oatmeal