Thursday, April 17, 2014

Quick & Dirty Turkey Chili

Man do I love chili! It's just so good.

So here in New York, good old Mother Nature has been giving us a bit of the run around. Monday was a sunny 75 degrees. A perfectly, lovely spring day if you ask me. Then Tuesday came and brought with it freezing rain. And to make matters worse, I woke up to snow on Wednesday. Yes, snow! I'm not sure what is going on around here, but this chili sure brightened me right up, regardless of all the rain and snow.

Chili is so great because of its many complex flavors, from various peppers to spices. Some people make their chili a scientific formula, with hours of slow cooking and getting the balance just right. That's great and all, but lets be honest, we don't always have 5+ hours to sit around and cook up a bowl of chili. That's where the quick & dirty turkey chili comes into play. Done in under 30 minutes, this is your go to chili recipe for a last minute weeknight meal.

30 minutes, you're asking? Yea, you heard right. Here's what your going to need for about 6 servings:

2 tbsp olive oil
1 small pepper (you chose the type based on your need for heat!)
2 lbs ground turkey (you can also use ground chicken or beef, whatever your heart desires)
2 tsp chili powder
29 oz can of pinto beans, rinsed and drained
2 cups water
16 oz jar of your favorite chunky salsa

In a large pan, heat your olive oil and throw in the pepper. Make sure to finely dice the pepper. No one wants a big chunk of jalapeno in their first scoop of chili. Saute for about 30 seconds, just to heat up and then add in the ground turkey. Cook on medium heat until turkey is cooked through and starting to brown.

Sprinkle the mixture with chili powder, toss in your beans and pour in the water and salsa. Make sure to drain and rinse your beans so they are not sticky or gooey. 

Give everything a good stir and cover to bring to a boil. Once boiling, remove cover and let simmer, while continuously stirring. This is going to help the chili really thicken up. Also, using a potato masher, gently smash some of the beans to add extra thickness. Be sure to keep some whole, as this will give your chili some body.

Once you reach your desired thickness, about 15 minutes or so of simmering, cut the heat and transfer to a serving dish. Or if you are a savage like me, serve yourself straight from the pan. Now feel free to add some toppings, such as sour cream or shredded cheese. Me, I am good with just my chili and a corn muffin. 

Now that's what I call a good bowl of chili. Enjoy!

PS - check back next week for a new recipe for the corn muffins. They have a special kick due to a few secret ingredients I think your going to love!