Pleasing cowboys and girls alike.
Let’s talk about chili for a sec here. This SCREAMS fall to me! I’d like to believe you can satisfy your fall cravins without having it covered in nutmeg. To me chili is reminiscent of football and cool autumn nights cozied up on the couch with bowl in hand… oh and Hallie Parker’s first meal back at home in Napa in the theatrical classic The Parent Trap. But I digress.
This chili is hearty and full of flavor with a hefty amount of veggies snuck in. I love beans in my chili for extra chunkiness, but feel free to swap them out for any other variety you like (black beans & canned corn would also be delish!!). You can amp up the spice by adding the seeds from the diced jalapeno depending on just how hawt you like it. Cool it down with a dollop of sour cream or shredded colby jack — this is your chili bowl. You do you. I like mine served up next to a sweet and spicy slice of Skillet Cornbread with Jalapeno Honey — be sure to check that crunchy crumbly delight out as well. Enjoy!
SKINNY COWBOY TURKEY CHILI
- 1 lb. ground turkey
- 1 yellow onion, diced
- 1 orange or yellow bell pepper, stem and seeds removed, diced
- 1 jalapeño, seeded and minced
- 1-2 garlic cloves, minced
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 10-oz. can Ro-Tel Medium Diced Tomatoes and Green Chilis
- 1 28-oz. can crushed tomatoes
- 1 16-oz. can chili beans (do not drain)
- 1 16-oz. can pinto beans, drained and rinsed
- 2 cups low sodium chicken broth
Heat 1 tablespoon of oil in a large pot or Dutch oven set over medium heat. Add in ground turkey meat and break up with wooden spoon. Cook until no longer pink, about 5-7 mins. If using ground turkey, do not drain but if using ground beef, drain excess fat before adding veggies.
Add in diced onion and bell pepper and cook for a few minutes to soften. Add in minced jalapeño, minced garlic, and all spices including salt and pepper and cook for another 2 minutes.
Once the veggies have softened, add in Ro-Tel, crushed tomatoes, chili beans, rinsed pinto beans, and chicken stock. Bring everything to a boil over medium high heat. Once boiling, stir and lower heat to simmer. Cover pot and let simmer for at least 10 minutes (up to 30 minutes).
When ready to serve, place into bowls, add optional toppings like sour cream, shredded cheese or more jalapeños and let cool slightly before eating!