There is nothing like a nice hot bowl of chili on a cold day. Here is a recipe for home-made chili with my personal twist. My little man adores it. It is sweet and savory with just the right amount of spicy goodness… and delicious any time of year. Sometimes I add kidney beans to make it triple bean and even more hearty. Hmmm hmmm good!
What you will need…
1 package of Ground Turkey
1 cup black beans, dry
1 cup small red beans,dry
1 cup dark kidney beans, dry
1 cup chopped onion
2 tbsp minced garlic
1 tbsp olive oil
1/2 tsp adobo with pepper
1/2 tsp garlic powder
1 tsp cayenne pepper
4 tsp chili powder
1 tsp cinnamon powder
1 tsp ground nutmeg
about 5 tsps pure cane sugar
1/2 24 oz jar of hot Picante Sauce or a 10 oz can of Rotel Diced Tomatoes & Green Chiles
24 oz jar of tomato sauce or crushed tomatoes
shredded cheddar jack blend
If using dry beans, soak the beans overnight in 6 cups of cold water per pound. Cook on low 8-10 hours or until tender. I prefer to use a slow cooker. Stir occasionally to avoid sticking. *I used dry black beans and canned red beans.
In a large pot, heat about 2 tablespoons of olive oil and add onions, minced garlic and ground turkey. Season to taste with adobo, garlic powder, onion powder, and cayenne pepper. Brown.
When turkey is browned, add the cooked beans, tomato sauce, picante sauce, cinnamon powder, ground nutmeg and chili powder. Bring to a boil, stirring to avoid sticking.
Stir in sugar and simmer on low for one hour. Add additional seasoning to taste.
Serve topped with the shredded cheddar jack blend.
To add a bit more spice, also serve with a baked sweet potato topped with a smidgen of butter and sprinkled with a dash of cinnamon.
For the vegetarians, you can make the recipe without the ground turkey and add kidney beans to make it a triple bean chili, and it is still deelish. The addition of sweet corn adds some spice! 😉