I’m still in complete comfort food mode and this recipe is a result of this mood I’m in. I’m also still trying to keep things healthy after all the indulgence in December. This turkey chili is pretty healthy and you can make it even more so if you eliminate the bacon and just sauté your veggies in olive oil instead.
I think the bacon gives it a nice touch and 4 slices of bacon in a big pot of chili never killed anyone but hey I know what it’s like to try to lose a few pounds, so it’s your call. I don’t even know if you can really classify this as chili but it has meat, beans, and it’s saucy so all in all that qualifies as chili to me.
This was the first recipe I tried in my new Le Creuset Cocotte and I’m in love with this pot (thanks Bea and Agus, the best in-laws around)!!! This turkey chili is full of veggies and it’s great on it’s own but I like to spoon this over a bed of brown rice for a complete meal. Needless to say this is very freezer friendly and it’s a make ahead dish so it’s perfect for a few lunches during the week. This stuff tastes better a day or two in and if you have a slow cooker I’m pretty sure this recipe is a perfect fit.
This is also the type of dish that can be varied to your tastes like adding different vegetables like carrots or mushrooms. Change up the beans and amp up the spiciness if you’re into that sort of thing. This would make a good addition to your Superbowl menu for a healthier option. Life is all about balance so for every chicken wing eat, you can then eat a few spoonfuls of this chili!
- 450 gr. / 1 lb. of ground turkey meat*
- 1 Tbsp. + 1 Tbsp. extra virgin olive oil
- 4 strips of bacon, sliced into vertical strips
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- 1 red pepper, diced
- 1 green pepper, diced
- 1 large jar of white beans (approx. 570 gr. / 20 oz.), drained and rinsed
- 1 can of crushed tomatoes (400 gr. / 14 oz.)
- 1 tsp. ground cumin
- ½ tsp. spicy paprika
- ½ tsp. sweet Spanish paprika
- Salt and pepper to taste
- 700 ml/ 2¾ cups chicken stock
- 1 Tbsp. chopped jalapeños (optional, and to taste)**
- 1 Tbsp. dried parsley
- 1 Tbsp. dried cilantro
- Baked tortilla chips
- Cheddar cheese
- Sour Cream
- Add 1 Tbsp. of olive oil to a dutch oven and heat on medium/high heat. Once the oil is hot, add the turkey meat and cook until no longer pink. Remove and set aside.
- Lower the temperature to medium and add bacon to the same pot and cook until fat is rendered.
- Add onions to the bacon and cook until translucent, for about 10 minutes (you don’t want to brown or caramelize the onions).
- Add the garlic and cook for another 7 minutes or so and then add the peppers and cook for another 10 minutes, until softened.
- Add the cooked turkey, all the paprika, and the cumin to the vegetables, stir and cover the pot. Cook for about 10 minutes.
- Add the tomatoes and beans and stir. Then add the stock, jalapeños, parsley, and cilantro and bring everything to a boil. Once the mixture is boiling, lower the heat to low and simmer until it hits the desired consistency. I cooked mine for about 50 minutes.
- Serve hot and set out the toppings so everyone can customize their chili to their taste.
- * I chopped turkey breasts in my food processor but feel free to use pre-ground turkey meat.
- ** We found that there was very little heat to this chili but we like spicy so adapt the quantity of jalapeños to your family's tastes. I'll be adding 2 Tbsp. next time.