Turkey Chili

The second the weather gets anywhere near 50º outside, I crave homemade chili. The smoky flavors, the beans, thick tomato sauce and everything in between, it just makes the colder weather months more manageable. I've made chili more than a handful of times, but this particular version is my new favorite. It's also the first time I used meat from the  butcher near my house. My aunt swears by this butcher, where they combine both white and dark meat ground turkey, which adds load of flavor to the meat and to the overall chili as it simmers together in the dutch oven. I can't say this will be my last time visiting the butcher, because after making this delicious turkey chili, I am already planning a visit this weekend.

Let's talk chili. If you ask 50 people, one person from each state across America, I guarantee there will be many variations of what goes into a chili. Some folks despise beans in their chili, while others may prefer loads of beans, corn, and bacon. A select few may want a vegetarian chili (I have a recipe for this, coming soon), and others want a healthier, paleo-style with all the healthy fats and grass-fed meats. I love a good beef and bean chili (recipe here), but opted for a leaner turkey blend, threw in a full TWO cans of beans, and let the chili simmer for at minimum three hours on a low flame. We had some spanish yellow rice aside of this chili, with shredded cheese on top, and man was it perfect. I also really like making a huge pot of chili to yield enough for the freezer, lunch, or an extra dinner option on nights where I just don't feel like cooking. Yes, I do have those nights.

Turkey Chili Ingredients:

• Ground turkey: IF you have a butcher near, or have the option, try to seek out both white and dark meat. The dark meat gives the chili more flavor and it's less dry.
• Beans: both kidney and cannellini beans are perfect here. Lots of fiber, nutrients, and loads of flavor.
• Crushed tomatoes: I love Tuttorosso, Jovial, or Thrive Market crushed tomatoes, but feel free to use tomato sauce if that's what you have on hand. Crushed tomatoes has some chunks of tomato, which is what I love.
• Veggie stock: adds more flavor and provides a touch more liquid.
• Seasonings: typical seasonings are used here such as cumin, paprika, chili powder, garlic powder, salt, and pepper. This is such a classic combo, and you can add in red pepper flakes if you are feelin' spicy!

Turkey Chili Tips:

• Don't worry too much about browning the turkey completely, it'll cook entirely as it simmers in the pot.
• While I'm never a stickler about particular kitchen tools, I highly recommend a dutch oven. I love my Staub 4qt cocotte, and have used it regularly for a few years now. It also makes things way easier when making something such as a stew or a chili. You only need the dutch oven the entire time!
• Did you add a little bit too much liquid? Not a worry, add a little cornstarch or tapioca flour. This will help the chili thicken up as it simmers.

Meal Prep Ideas:

• You can make this ahead of time on a weekend and have it for lunch or dinner.
• Any leftovers can be sent to school or work for lunch the next day
• Batch cooking? Throw a few ladles of turkey chili into a freezer-friendly containers (we love Rubbermaid Brilliance containers) and place in the freezer for an easy weeknight option.

If this winter plans on getting any colder or snowy, I will be absolutely fine making this turkey chili every single week. It's THAT good. Top with whatever kinds of favorite toppings, pour a glass of cabernet, and enjoy binge watching Netflix, because while it may be cold outside, you'll be super cozy at home.