🍴 Introduction: Mastering the Perfect Dish
This is the chili that our family makes the most often. Our kids love it. It is protein packed so easy to make, and it keeps really well in the fridge. And I’m craving chili, so let’s get started. Set a Dutch oven or a heavy bottom pot over medium high heat and add a tablespoon of olive oil.
🦃 TURKEY CHILI INGREDIENTS:
► 1 lb lean ground turkey 🦃
► 1 medium onion, diced 🧅
► 2 Tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp oregano 🌶️
► 1 tsp salt, 1/4 tsp black pepper �
► 28 oz diced tomatoes (with juice) �
► 15 oz tomato sauce 🥫
► 15 oz black, kidney, and pinto beans (drained or with juice) 🫘
► 2 oz jar diced jalapeños or mild green chilis 🌶️
► 15 oz corn (or 2 ears boiled corn) 🌽
► 1/2 cup chicken stock or water (optional)
🦃 Step 1: Preparing the Turkey
Once that’s hot, we’re gonna add our ground turkey saute, breaking it up with the spatula, just until it’s cooked through. It’ll take about five minutes. Next, add your chopped red onion and season with chili powder, cumin powder, garlic powder and dried oregano. Also, you’ll need some salt and freshly cracked black pepper.Freshly cracked will always taste fresher
🧅 Step 2: Sautéing Onions & Spices
So if you haven’t invested in a pepper grinder, I highly recommend it. Stir that together and saute for another five minutes, or until the onions are softened. It also gives the spices a chance to bloom and release their flavor. Now add your canned diced tomatoes, you can use seasoned or plain, and add a can of tomato sauce.
🍅 Step 3: Adding Tomatoes, Beans, & Corn
Follow that with your rinsed and drained black beans and kidney beans. I also add a can of pinto beans with their juice. And you can totally substitute for a different kind of bean if you want to. White beans are also really good here. Now add your drained corn, and you can also use frozen corn, and I like to add a small jar of mild green chilies.
🍲 Step 4: Simmering to Perfection
You can use spicy if you like a little more heat. Now just stir everything together to combine, bring it to a boil and reduce the heat down to a simmer, partially cover and cook for 20 minutes, stirring occasionally. All right, here we go. Dun, dun, dun. It is so good. It smells so good.
Look at how saucy and hearty This is. And when it’s done, you all, here’s my mic on. We never did a Mic check. Oh, it is good. Got so scared. You get to the end of the recipe. I’m glad the mic is on, okay? And at the end, you should season it to taste. I usually add half a teaspoon of salt, whoop. And I find that to be just right.
But this has so much flavor. Remember, all the seasonings we put in there, plenty of chili powder, the cumin is so nice. And then that little bit of oregano, like everything, just blends together so well, oh, look at this. Look at this. If you like a thinner chili, which I guess we could still be friends with, you can thin it out a little bit with adding some chicken broth or even a little bit of water.
Just add a little bit at a time until it reaches your desired consistency. I personally love it thick and hearty, because it’s not supposed to be a soup, right? I love to serve it with tortilla chips. How about I just show you think that would be best? Here we go. That’s the moment I have been waiting for the taste test.
👨🍳 Step 5: Final Seasoning & Taste Test
Look at this. Look at this so hearty and saucy.And what I love about chili, just like with soups, it just gets better with thyme. So you will hope for leftovers of this. It’s such a dreamy, loaded meal in itself. We love that. Now the toppings, I personally love avocado topping on my chili, but all of our avocados are like rocks right now, which was such a sad discovery this morning, but it is what it is.
So we’re just going to keep it simple. Today we’ve got some sour cream, which is really nice. My daughter loves sour cream in her chili. It’s like half of her chili ends up being sour cream. She likes to stir it in. It’s a thick sour cream. Wow. And then we’re also going to add some cheese.
🍽️ Step 6: Serving with Delicious Toppings
And I probably should have put the cheese down first, but whatever, because I like when the cheese melts onto the chili. And last but not least, what happened to my cilantro? Haha. Usually this is chopped, you know, but because we didn’t chop it, we’re just gonna add a little bit of horn cilantro. Oh, that’s even prettier than the dunk, the dunk.
Look at that. It’s just so pretty. I love it. And this is so good for, like, game day, any kind of gatherings or parties, because you can totally make this ahead, and you can easily double the batch, if you have a pot big enough, or a one and a half batch, whatever. For me, honestly, Game Day is just about the food. The last Super Bowl, I had no idea who was playing.
The team that I picked was based on what the people in the room were cheering for. So I still had fun. Look at this little bit of everything, a little bit of cheese bowl, which we always love, oh, the flavor is just top notch. So delicious, perfectly seasoned and spiced. You can make it spicier if you want to.
Usually, our kids don’t love spicy foods, and so we keep it pretty mild. But if you wanted to make it spicier, just add a little bit more spice, or serve it with some hot sauce, which is an easy way to make it spicy without making the whole batch spicy. I like lipstick all over my hand.
🎉 Conclusion: Enjoy Your Culinary Creation
Let me know how you guys like to serve your chili and where you spotted Sharky in the video. Plus, if you guys have any recipe requests, I would love to hear from you and Don Tada at last. But not least, we do have a very good beef chili in our cookbook. It’s in the party planning section.
So there’s a section at the back of the book that is all about easy, entertaining. We’ve got a crepe board, Bagel bar. Lots of great ideas in here, including the beef chili. Make sure you don’t miss that section. It’s one of my personal favorites in the book. I will link to this in the notes, and we’ll see you on the next episode of Natasha’s kitchen. And now I’m gonna eat this.
I’m so hungry for this, one of those soul satisfying kinds of dishes, and I will never, ever get tired of this. This is the thing that I hope we always have leftovers from, because it reheats like a dream. Okay, all the cares of the world just flew away. Cilantro is so good, too. You can’t have chili without it. I’m one of those people that love cilantro. Go figure.