This is a great pantry dish to make when I’m low on fresh ingredients. I usually have ground turkey in the freezer, cheddar cheese in the fridge and onions and garlic rolling around somewhere. I love leftovers in the fridge for lunch.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 lb ground turkey
- 2-3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- Crushed red pepper, to taste
- 1 15-oz can pinto beans, rinsed
- 1 15-oz can black beans, rinsed
- 1 28-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 3 cups fresh or frozen corn kernels (1 lb frozen)
Toppings (any or all)
- Cheddar cheese, grated
- Sour cream or greek yogurt
- Avocado, cubed or sliced
- Scallions, sliced thin
- Cilantro, chopped
- Heat large saucepan or Dutch oven on medium heat. Add olive oil and diced onions. Saute until soft and translucent.
- Add ground turkey, breaking up meat with a large spoon. Saute until meat is cooked through (no pink). Drain meat in colander to rid of excess juices. Put meat back in pan.
- Add garlic, salt, pepper, chili powder, cumin and oregano to the meat. Saute briefly to heat spices.
- Rinse beans in colander. Add to meat and stir.
- Add tomatoes and tomato sauce. Stir.
- Fill tomato sauce can with water and add. Stir.
- When chili starts to boil, turn heat to low and cover. If you want to make it quick, cook at a lively simmer for 20-30 minutes. If you are making ahead of time, cook at a low simmer for 1-2 hours, or more. Check periodically to add more water if necessary.
- Add corn and crushed red pepper to taste. Serve with toppings as desired: grated cheese, sour cream (or my favorite substitute, greek yogurt), diced avocado, slivered scallions, cilantro.
- Feel free to use whatever beans you have handy – kidney beans are of course the classic chili bean, but white kidney (cannellini), small white navy beans or even garbanzo beans (chickpeas) will work.
- Add other vegetables if desired: bell peppers, winter greens, zucchini – I’ve even added cubed winter squash, which blends right in.
- Leftover chili will thicken when cooled. Add a bit of water when reheating if you like it soupier.
Here’s a link back to the post and pictures.