When temperatures dip, this hearty and healthy chili will hit the spot. The funny thing about this recipe is that I totally had to make up for the fact that I had less than a teaspoon of chili powder. We usually have plenty of chili powder but we were just out, so all the dry ingredients went in to make up. I think it worked out VERY well. This chili is going on our regular rotation; we don’t even miss the beef.
I know I probably drive people crazy with the lack of measurements. I just hate measuring and I hate remembering my measurements even more. My suggestion with this is add some and taste if you want more heat add cayenne if you want more smoke add paprika. Be careful with the salt if you follow this recipe, the fajita seasoning and the Creole seasoning have a good amount of salt already. Also be judicious with the cinnamon and cocoa, a little is nice but it can get to be too much quickly. Use the San Marzano tomatoes, you won’t regret it. They add beautiful color and flavor. The Greek yogurt is a healthier alternative to sour cream, I love it and use it often.
Leftovers make great burritos.
Warn tortillas in oven until tender and pliable. Place on a piece of tin foil. Add warmed chili, and all the garnishes listed above. Wrap the burrito and then roll in the foil. Place in the oven and allow to warm. Serve with chips and salsa. I could have eaten 10 of these. Yum!
- Olive oil
- Lean ground turkey (about 1 ½ lbs)
- 1 15 ounce can Cannellini bean drained and rinsed
- 1 15 ounce can Navy beans drained and rinsed
- 1 15 ounce can low sodium Black beans drained and rinsed
- 3 cups low sodium beef stock
- 1 28 ounce can whole San Marzano tomatoes
- 1 8 ounce can tomato sauce
- 1 medium white onion chopped
- 2 cloves garlic minced
- 1 jalapeño minced (seeds and stem)
- 1 large carrot chopped
- Dried oregano
- Fajita seasoning
- Chipotle chili powder
- Smoked paprika
- Regular paprika
- Chili powder (I only had a teaspoon, hence all the other ingredients)
- Cayenne pepper
- Tony Chachere Creole Seasoning
- Cinnamon (just a pinch)
- Cocoa powder (just a pinch)
- Salt and pepper (probably won’t need any)
- 2 bay leaves
- Red onion diced
- Cilantro chopped
- Plain Greek yogurt
- Reduced fat cheddar cheese
- Jiff cornbread mix
- Heat a large heavy pot over medium heat. Add onions and sauté until brown then add garlic and jalapeño. Add dried ingredients and stir another minute.
- Increase heat to medium high and add turkey. Add more oil if needed, don’t worry if the meat sticks some just don’t let it burn. Cook until it is no longer pink.
- Add contents of the whole tomatoes and break up with a wooden spoon. Add tomato sauce, beef stock, bay leaves and carrots. Bring to a boil and reduce to a simmer. Stir occasionally and allow to simmer for approximately 45 minutes.
- Follow directions on the cornbread box. I added some cheddar cheese in the mix as well as on top of the muffins. You could certainly make your own cornbread mixture but my wife likes these.
- Add beans and simmer another 10 minutes. Garnish with Greek yogurt, cheese, red onion and cilantro.