I’ve made a lot of chili over the last several winters, but this batch was by FAR the best. To make it
vegetarian, skip the turkey and add more beans. I use all organic ingredients to make it even
more healthy and delicious.
This recipe is to make a HUGE pot of it. You can trim it down, if you aren’t feeding an army. (Note: It freezes well, so making extra isnt such a bad idea.)
3 - 28 oz. cans of diced tomatoes (I used wild oats organic)
4 – 14 oz. cans of black beans (wild oats organic)
1 – 14 – oz. can pinto beans (wild oats organic)
2 lbs. Ground Turkey (free range)
1 lb. shredded carrots
2 large red onions
2 yellow onions, chopped
1 yellow pepper, chopped
1 bag frozen organic sweet corn
1 bunch of green onions
2 bulbs of garlic (minced)
Cumin (to taste, I used almost a tablespoon)
Crushed red pepper (a lot – depending on how spicy you like it. I used almost half of my little jar)
Chili pepper (to taste. Also depends how spicy you like it)
Celery salt (to taste – I added a lot of this too)
1-2 cups of red wine (depending on your taste)
Balsamic Vinegar to taste (I probably used ¾ cup – it depends how sweet you like it)
Salt (to taste)
Tons of chopped cilantro for garnish
Jalapeno, if you like it spicy
Chop red and yellow onions and put in large pot with 1-2 tablespoons of olive oil. Heat on medium and brown. When onions are almost brown, add ground turkey and minced garlic (YES – I said 2 entire bulbs, mince all cloves). Cook until turkey is brown.
Add Shredded carrots, green onion, and chopped yellow pepper (also add jalapeno here if you want spicy chili) – cook for a few more minutes. Add tomatoes and beans. Stir. Add red wine, balsamic vinegar, corn, and all spices. Simmer for 2-3 hours. (You can simmer for just an hour, but the longer you simmer, the better it tastes.)
We ate the chili over corn bread last night and it was delicious. Important note – garnish with cilantro. It makes the chili. Also garnish with shredded cheddar cheese, sour cream, and avocado slices.
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