Friday, February 6, 2015

foodie friday : southwest turkey chili

I have made this recipe several times.  I first encountered it at a chili supper for the science department back in undergrad.  The Biology Chair's wife fixed this Southwest Turkey Chili and was thrilled to share the recipe with me.  I have done this with both ground turkey and shredded turkey, with and without "Rotel".  It is pretty good no matter which way you fix it.  It makes a really big batch though so I saved this for when I knew I was sharing food with the newest parents in our Surgery family.  Also, make it in a large crock pot.  You really want these flavors to have all day to build.

Southwest Turkey Chili

2 Tbs vegetable oil
1/2 C diced onions
1 1/3 C diced green bell pepper (or more if you really like it)
3 Tbs minced garlic

into the pot
4 1/2 C chicken broth
4 1/2 C (probably less...) water
2 Tbs sugar
3 Tbs ground cumin
2 1/2 Tbs chili powder
4 tsp paprika
4 tsp dried basil
1/2 tsp oregano
2 Tbs+ cilantro
3 cans (drained + rinsed) beans 
1-2 lbs cooked turkey (you could also do chicken!)

Cook in your slow cooker all day on low.  I usually add 6 Tbs of cornstarch mixed in cold water until dissolved then poured into the pot.  Your soup has to be simmering for the cornstarch to thicken it.  You may even want more if you did the full amount of water.  If not, then probably start out with 3 Tbs of cornstarch first.  This is just a personal preference for how thick to get it.

I believe I will probably cut back on the water next time, I have a really hard time getting it as thick as I would prefer no matter  how much cornstarch I add.  

You can choose whatever beans you want, I just like the look of adding 3 colors, which also brings in different nutrients to the pot.  Just make sure to rinse them before you add them to your crock pot to cut back on some of the salt.  

There are a lot of spices listed, but there is really no spiciness to this soup.  You could add some fresh diced jalapeño or maybe buy the hot "Rotel" if you wanted it.  This may have been a good time to have used some more of those canned chipotle peppers I have left from the Cowboy Beef.

My favorite way to eat this is with a dollop of sour cream and some cheese.  And a few Mexican cornbread muffins.  Myles favorite way to eat this is any way that it gets into his face the fastest.  

1 comment:

  1. Ha, Hendrik's reaction to chili is exactly the same. I made some earlier this week and lined up all the ingredients as I was making it - funny how stinking much it looks like you'll have to do with all that lined up but how easy it is to just dump everything in a pot! Love having a week's worth of food out of one meal too - Peter takes leftovers for lunch, or I freeze individual portions to pull out for times when cooking just isn't happening. Or we just eat it for dinner 3 days in a row which is easy too :)


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