Everytime I taste someone’s chili, I find myself saying that this is “The Best Chili Ever”. I know everyone has a different way of perfecting this Tex-Mex rich and spicy bowl of goodness, but I think that my assistant has come close to perfection. What’s so funny is that she calls it, “her lazy day chili”. This surely doesn’t taste like she had a lazy day! 😉
Her chili has:
- A rich, complex flavor that combines sweet, bitter, hot and fresh elements in balance.
- A healthy turkey meat flavor.
- Beans that are tender, creamy, and intact.
- A thick, deep red sauce that keeps everything bound together.
2 T. olive oil
1 lb organic ground turkey breast (dark or light meat, your choice)
32 oz. crushed tomatoes
1 box kidney beans or cannellini beans drained (your choice on beans)
2 organic red, yellow, or orange bell peppers de-seeded (1 finely diced, 1 rough chop)
1 organic large white onion (half fine diced, half rough chop)
2 carrots, diced
2 stalks celery, diced
½ jalapeno, de-seeded
2 garlic cloves
1 cup organic corn (Whole Foods Fire Roasted Frozen Corn is a great choice)
2 T. chili powder (can add more if desired or cheat and use a chili seasoning packet!)
1 1/2 tsp. sea salt (add more if desired)
¾ tsp. black pepper (add more if desired)
pinch cayenne (optional)
Use food processor or VitaMix to puree the garlic cloves, rough chopped half of the onion, rough chopped half of the bell pepper, and the de-seeded jalapeno. Add a little of the strained tomato juice, usually a half a cup works, to help ease the blending process. Season with salt and pepper, set aside. (If you like a spicier flavor, feel free to add more than half of the jalapeno!)
In a large soup pan, heat 2 full tablespoons of olive oil to sauté the finely diced onion, carrot, celery, and other half of bell pepper until softened (about 5 minutes). Add the ground turkey meat, chili powder, salt, cayenne and pepper. Brown meat until cooked through, breaking up the turkey meat as you cook. When turkey is fully cooked, add the blended mixture of the bell pepper, jalapeno, and onion. Continue to cook on medium for an additional 3-5 minutes. Add the beans and the tomatoes. Stir well and bring to a boil. Add the frozen or canned corn, then reduce heat and simmer for 20 minutes.
You may add additional seasoning as needed for your taste.
Top with optional items: slices of avocado, green onions, shredded nut cheese, greek yogurt, pickled jalapenos, or even corn tortilla strips