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Warm The Soul :: Chili
Angela LeMoine
41 minutes
6 to 8 servings
BeginnerHigh of 71 degrees today, oh thank the lords! I am a giant grump in the heat and I am thrilled to have perfectly warm days and cool nights! One of my very favorite, if not absolute favorite, warm the belly comfort foods is easily chili!
My favorite way to eat it... get ready for this... oh and don't dismiss me as a crazy loon for it.... but I serve my chili over SPAGHETTI with a heaping pile of shredded cheddar on top!!! I saw one of those traveling shows on Food Network and this place did just chili and served it over pasta, my thought immediately was YUM! Maybe you're thinking, Yup this chick is off her rocker, but seriously don't knock it till ya try it! Just think of it as a whole new version of bolognese!
My chili is chock full of veggies and in this recipe I used ground turkey instead of beef, and trust me you won't miss it! This chili is super flavorful but very basic and so simple to make! Its got a good kick to it but not overly spicy... you can certainly add more cayenne if you want to kick up the heat.
Total Steps
8
Ingredients
18
Tools Needed
7
Related Article
LeMoine Family KitchenIngredients
- 1 1/2 pounds ground turkey
- 3 tablespoons olive oil
- 1 can red kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 6 tablespoons chili powder
- 1/2 teaspoons cayenne pepper
- 2 tablespoons cumin
- 3 cans fire roasted tomatoes
- 3 tablespoons dried oregano
- 3 tablespoons garlic powder
- 2 onions, diced
- 4 bell peppers, assorted colors, diced
- 5 celery stalks, diced
- 5 carrots, cut into rounds
- salt and pepper
- shredded cheddar cheese(optional)
- spaghetti(optional)
- cornbread(optional)
Instructions
1
Step 1
Prep and cut all your vegetables (onions diced, bell peppers diced, celery diced, carrots cut into rounds).
2
Step 2
In a large pot, add the olive oil and ground turkey. Use a potato masher to break up the meat and cook until most of the way through.
3
Step 3
8 minutes
Add all the prepped vegetables (onions, bell peppers, celery, carrots) to the pot and cook until slightly softened.
4
Step 4
2 minutes
Add the dried oregano, garlic powder, cumin, chili powder, cayenne pepper, salt, and pepper. Stir until well combined and cook.
5
Step 5
Add the canned fire roasted tomatoes to the pot.
6
Step 6
1 1/2 hours
Simmer the chili covered.
7
Step 7
30 minutes
Remove the lid and continue to simmer the chili.
8
Step 8
Serve the chili in a giant bowl with cornbread, or over pasta with a heaping pile of shredded cheddar cheese.
Tools & Equipment
cutting board
knife
large pot
potato masher
stirring spoon
lid
large bowl