April in the District has brought us the usual gorgeous blooms, however, mother nature has thrown us a cold front this week and I feel there is no better way to combat the cold than with a bowl of delicious chili. I often make chili in the crockpot since you can’t really go wrong with what you throw in there. It is also a great way to clean out the fridge when you are approaching those fresh veggie expiration dates. This time around, I decided to make a leaner option (as opposed to the usual red meat) and opted for some super lean ground turkey breast. It turned out perfect and Steve said if I hadn’t told him it was turkey, he would not have been able to tell the difference.
1-1.5 lbs 100% lean ground turkey breast
1 can tomato paste
28 oz crushed tomatoes
TWO 14.5 oz diced tomatoes (I chose the roasted w/ spices)
TWO cans of kidney beans
1 cup chicken broth
1 Yellow onion
1 TBSP Garlic
2 TBSP chili powder
1.5 TBSP Cumin
1 tsp oregano
1 TBSP cayenne
1/2 tsp pepper
1/2 tsp salt
1/2 tsp paprika
1. Brown the turkey in a skillet on M-H heat, coating the pan with cooking spray before. Add .5 TBSP of Cayenne, a pinch of salt and pepper as you cook. Make sure you use your stirrer to continuously separate the turkey into the desired “chunk size” you want your meat to be in the chili.
2. Place the spices in a bowl and stir.
3. Chop the Onion and Mince the Garlic
4. Once the turkey is brown, drain then add it to the crockpot, along with the onion, garlic, tomato paste, diced tomatoes and crushed tomatoes. Stir until the turkey is covered.
5. Add the spices, stir and then add the beans and stir.
6. Place the crockpot on High for 3-4 hours or Low for 5-7 so all the flavors can blend.
7. Serve hot hot hot. Feel free to add goat cheese(my personal favorite chili pairing-life changing!), sour cream, hot sauce or green onions to top it off!