Every time we make a great recipe, people ask us for it – but we never write it down. We decided to try and change that and go ahead and start keeping track of our recipes for a new section here. Here goes, our first recipe us a tasty chicken turkey chili. Don’t forget, it’s chili not rocket science. Ingredients can be subbed, amounts changed, etc. Make it your own!

Ingredients

  • 1 pound of lean turkey (I use 93% lean)
  • 1 pound of cooked chicken (grilled is best for flavour)
  • 1 tbsp coconut oil
  • 2 yellow onions
  • 2 habaneros
  • 3 jalapenos
  • 2 bell peppers
  • 1 10 oz. can of diced tomato or diced tomato pepper blend (lowest sodium you can find)
  • 1 28 oz. can whole tomato (again, low sodium)
  • 1 tsp. minced garlic
  • 1 tsp. cumin seed
  • Black pepper
  • 1/2 cup chili seasoning blend (see note below)
  • 1/2 cup corn
  • 2 15.5 oz dark kidney beans (well rinsed)
  • 1/4 cup masa
  • water

Chili Seasoning Blend

The blend can be whatever you think sounds good in chili!! Think cumin, dried chillies, smoked chillies, paprika (smoked and not), smoked ancho chillies are good, garlic powder, onion powder, chili powder, cayenne, etc. You can experiment all you want!

Here’s a tip though, Carroll Shelby makes a chili kit with a great seasoning blend if you don’t feel like mixing your own or don’t have time. Extra bonus, it comes with masa if you want to add that!

How to Put it All Together

So really the first thing to do is grill the chicken. I’d have chicken the night before and save a pound to use in the chili!

Next up, we’re cooking the turkey. Heat half the coconut oil in a med-high pan and toss in a quarter onion – minced, let that cook until it starts getting some colour. Next add a minced jalapeno and a minced habanero (skip the peppers if you don’t like the heat). Cook that until it’s all getting caramelized. Finally add the garlic, cumin, and some black pepper. If things start getting too hot, you can add a couple spoonfuls of water at a time. We’re looking to get this well cooked, like the consistency of a relish.

Toss in the ground turkey and cook until it’s mostly done, then move the turkey off to the side.

Now we need to heat up the rest of the coconut oil in a big pot over med-high heat. Toss in the rest of the onion (roughly chopped) and get some golden colour going on that. Next up I toss in 2 jalapenos cut into rings and another minced habanero (same warning as before) and let that cook a couple of minutes. Rough chop the 2 bell peppers and in they go! Let that cook until the veg gets some colour on the edges. I grind some pepper onto the veg mix now.

Toss in the 10 oz can of tomatoes and 10 oz of water as well and give it a stir.

Once that all comes up to a bubble, turn the heat down to medium and add in the whole tomatoes (I dump them in and then squeeze each tomato to break it apart a bit).

Now’s the time for the seasoning mix, get all the chili seasoning in there and get it mixed in real good.

Once that all comes back to a simmer, in goes all the meat and the corn.

On goes a lid, turn down the heat and let everything simmer about a half hour.

Open that lid and dump in those 2 cans of beans (remember to rinse, nobody likes bean oog)

Mix up the masa with 1/3 cup of water and pour that into the chili

Let the masa cook into the chili for at least 5 minutes and you are good to go!!

IMG_20131213_193948I’d recommend serving this up with a spoon of plain greek yogurt and some scallion on top! That’s it for tonight’s dinner! I hope you like the recipe and try your hand at something similar! Let us know what you think!

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