Sometimes simplicity is the key. It doesn't always have to be grass fed bison fillets on organic chanterelle risotto. Sometimes a nice warm bowl of spicy turkey chili is just what you need to get warm after spending it in the frigid fog of a short and dark December day.
Sure some people aren't impressed with turkey chili, but you know what? Those people wouldn't turn down a bowl of this delicious creation if it was offered to them. Not enjoying homemade turkey chili would be like saying you don't enjoy hanging out with your friend at IKEA. Sure she may take a little too long looking at bookshelves, and they all look the same to you, but the truth is you wouldn't choose to be anywhere else at that moment. Just like you wouldn't choose to be eating anything else while you're shoveling this chili into your mouth. Now get off your high horse and make this turkey chili, or some horse chili now that you won't be riding it.
- 1 pound Ground Turkey
- 1 yellow Onion diced
- 2 cloves of Garlic minced
- 1 clove Black Garlic minced
- 2 tablespoons Olive Oil
- 2 Jalapeños diced
- 2 tablespoons Paprika
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Curry Powder
- 1 tablespoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup +plus the rest of the package Chicken Stock
- 1 can of diced Tomatoes drained
- 1 cup Navy Beans
- 3 cups Water
- Sour Cream
- Chives minced
- Soak the Navy Beans in 2 cups of chicken stock overnight.
- Saute the onion, and garlic in a dutch oven with the olive oil. Add the Jalapeños to the onions and garlic and continue cooking until slightly browned.
- Add all the spices. Continue cooking and stirring until the aroma of the spices waft into every corner of your place of residence.
- Stir in the ground turkey. As you're stirring in the turkey be sure to sort of chop it up to avoid clumping of the meat.
- Rinse the beans. Add the beans to the pot, along with a cup of chicken stock, the diced tomatoes and 3 cups of water
- Cover and simmer for a few hours, stirring occasionally. Take a trip to IKEA or something while the chili cooks, just enjoy your day you deserve it.
And if you're wondering who captured the flavor of this chili, it's Katy Weaver!