So here it is! Nothing totally revolutionary but my husband and I have been enjoying it a lot recently. Ground turkey was on sale at the local food co-op I'm part of and my husband got a nice amount of heirloom tomatoes for a good price from a farmer who was having trouble unloading them at the farmers market he works at(for another booth, as a fishmonger). Here it is(you can also halve this recipe easily, I was just wanting to stock up on some easy and quick meals for the freezer)
3 Bean Turkey Chili
2 lb ground turkey
10 strips bacon
4 medium onions, or two large(I used vidalias because that's what I had, but red onions would be great too)
5-6 lbs tomatoes, diced(canned is fine too. I have done almost this same thing with tomatoes I've canned.)
chicken stock(I used one box of storebought stock without any bad additives that aren't slow carb friendly
1 small bulb garlic
1 1/2 cups great northern beans
1 1/2 cups kidney beans
3/4 cup garbanzo beans
3 chipotle peppers in adobo sauce+ some extra adobo sauce(to taste)
1 chili pepper(to be honest, I don't know what type it was. I bought a whole bunch of chiles to make some mole awhile back and I kinda mixed them all up in a mason jar, it was of medium heat. Maybe Pasilla?)
chili spice
liquid smoke
granulated onion
garlic powder
Cocoa powder(I used raw because it's what I had on hand, any cocoa is fine I suppose as long as it's pretty dark so it doesn't have sugar)
cinnamon
salt
pepper.
Instructions
Set your strips of bacon into a hot soup pot and let them sizzle off until med/crispy. I like them on the crispy side for the chili so they retain some structure when they go back in the pot. Take them out and set aside
fry onions and garlic in bacon fat until translucent of medium heat, about 6-ish minutes. Take those out and set aside
Brown your turkey off and deglaze with a bit of red wine vinegar, just enough for deglazing(I dunno, 1/4 cup?) and add your onions and tomatoes in your pot, along with your chipotle peppers and chicken stock. This is your time to spice. Each of those spices is to taste, although I'd be sparing with the cinnamon(it adds great flavour but can get to be too much fast), and simmer for 45 minutes to an hour. You can also add in your dried chili now.
At this point, you can add your bacon back in along with your beans and continue to simmer until desired texture. I like my chili on the thicker side.
So here it is! Nothing totally revolutionary but my husband and I have been enjoying it a lot recently. Ground turkey was on sale at the local food co-op I'm part of and my husband got a nice amount of heirloom tomatoes for a good price from a farmer who was having trouble unloading them at the farmers market he works at(for another booth, as a fishmonger). Here it is(you can also halve this recipe easily, I was just wanting to stock up on some easy and quick meals for the freezer)
3 Bean Turkey Chili
2 lb ground turkey
10 strips bacon
4 medium onions, or two large(I used vidalias because that's what I had, but red onions would be great too)
5-6 lbs tomatoes, diced(canned is fine too. I have done almost this same thing with tomatoes I've canned.)
chicken stock(I used one box of storebought stock without any bad additives that aren't slow carb friendly
1 small bulb garlic
1 1/2 cups great northern beans
1 1/2 cups kidney beans
3/4 cup garbanzo beans
3 chipotle peppers in adobo sauce+ some extra adobo sauce(to taste)
1 chili pepper(to be honest, I don't know what type it was. I bought a whole bunch of chiles to make some mole awhile back and I kinda mixed them all up in a mason jar, it was of medium heat. Maybe Pasilla?)
chili spice
liquid smoke
granulated onion
garlic powder
Cocoa powder(I used raw because it's what I had on hand, any cocoa is fine I suppose as long as it's pretty dark so it doesn't have sugar)
cinnamon
salt
pepper.
Instructions
Set your strips of bacon into a hot soup pot and let them sizzle off until med/crispy. I like them on the crispy side for the chili so they retain some structure when they go back in the pot. Take them out and set aside
fry onions and garlic in bacon fat until translucent of medium heat, about 6-ish minutes. Take those out and set aside
Brown your turkey off and deglaze with a bit of red wine vinegar, just enough for deglazing(I dunno, 1/4 cup?) and add your onions and tomatoes in your pot, along with your chipotle peppers and chicken stock. This is your time to spice. Each of those spices is to taste, although I'd be sparing with the cinnamon(it adds great flavour but can get to be too much fast), and simmer for 45 minutes to an hour. You can also add in your dried chili now.
At this point, you can add your bacon back in along with your beans and continue to simmer until desired texture. I like my chili on the thicker side.
That's it! Not crazy complicated but damn tasty.