• Campbell Whitman

"Bare" Turkey Chili

Updated: May 5, 2020

I have decided to call this recipe as seen above because it is truly a "bare" recipe full of healthy ingredients, while maintaining a high level of flavor. A proper meal made from proper ingredients! You can of course throw in the grated cheese, sour cream (or try kefir or a greek yogurt instead) and bacon if your heart desires.....no judgment here!

Ingredients

90 g carrots-diced

40 g celery-diced

60 g onion-diced

370 g ground turkey thighs

2 t cumin powder

2 t chili powder (Californian chili powder! Some european varieties are actually cayenne and SPICY!) be careful my EU people...

3 garlic cloves-crushed

500 g canned whole tomatoes (crushed with your hands before adding to the pot)

220 g water (used to rinse the tomato cans)

130 g canned black beans-rinsed and drained

270 g canned brown beans-rinsed and drained

140 g canned kidney beans-rinsed and drained

280 g fresh raw corn cut off the cobb

30 g cilantro-chopped

2 green onions-finely chopped

3 T olive oil

1/2 lime -zested and juiced

S&P

Hot sauce of choice (optional)

toppings of choice (optional)


In a large pot on medium-high heat with 2 T olive oil, sauté the turkey until just cooked through, moving it around constantly. You do not want it to brown much at all, so be careful with your heat. Depending on whether you have a thick bottomed pot or not can make a difference in the heat your ingredients receive. Once cooked through remove the meat with a slotted spoon into a bowl with NO kitchen paper underneath to absorb all of the delicious flavors that "jus" contains! SAVE IT FOR LATER!


Once removed, add the last tablespoon of olive oil and begin to sauté your veggies. Throw in all three together, add some salt and pepper and cook on medium heat for 3 minutes, stirring every minute or more. Then add your dry spices and garlic and cook for 2 more minutes with a lid on, stirring every minute.


Remove lid, stir to check how much browning you have on the bottom. All bottoms of pots and pans are different, so if you have browner bits on the bottom the next step is helpful. Pour in the tomatoes, water from the rinsed can(s) and stir well. Add in all of your beans. Season with 1/2 t salt and a 1/4 t pepper. Bring to a boil and let simmer, covered for 20 minutes.


After 20 minutes add the fresh corn, stir well, cover and cook another 10 minutes.


Before serving add the cilantro, green onion and lime. Also, ALWAYS check seasoning one more time before serving to see if more salt or pepper is needed! Garnish how you wish, and enjoy. VOILÁ!