Usually chili making is a serious affair in my household. But as spring draws near all the frozen stores I put up like chili and greens are nearly gone. Our weather here has taken a turn to cold and wet so I figured chili would be good this week. sadly I’ve been working a lot and didn’t have time this week for a long involved chili process. When these moments arise I always have a back up quickie recipe. This is a solid chili that you can use whatever beans and meat you want on hand. Pretty easy to whip up.
Quick and Easy Turkey Chili
1 large yellow onion, chopped
5 cloves garlic,minced
2 Tlb. oil
2 lb ground turkey ( I used a mix of dark/light turkey)
3 Tbl. chili powder
1/3 tsp dried thyme
1/2 tsp. cumin
1/2 tsp. old bay
1/4 tsp cayenne
salt and pepper
1-2 cups of wine or beer (of of course optional) -I used some red wine, but normally I use beer
2 30-oz cans of Pinto beans, drained and rinsed
2 15.5-oz cans of black beans, drained and rinsed
1 28-oz can of crushed tomatoes
4 cups water or stock
Heat pot with oil, add onion and garlic. saute over medium heat until soft. Add ground turkey and cook while stirring to break up meat. Once meat looks cooked add all herbs/spices. Mix well and then add wine/beer. Simmer for a few minutes. Add beans, tomatoes and liquid. Cover and simmer over medium high heat for 10-15 minutes. Remove cover and simmer while stirring occasionally. Taste for seasoning and adjust to your preferred chili method. From start to finish should take an hour.
Of course cooking longer is not going to hurt and everyone has a different consistency they like their chili.