Best. Chili. EVER.

Turkey chili served on top of cilantro quinoa pilaf & parmesan cheese

Talk about comfort food. If you decide to try this recipe, you will never need another chili recipe in your life. I am telling you it is that good - and it's not even made with beef! This is a turkey chili and if ground turkey turns some people off, just know that my dad couldn't even tell and thought it was beef. Turkey is a leaner alternative to beef and tastes just as good if not better. Alright let's just get into it, I'm getting hungry just talking about it. 

Ingredients
Recipe courtesy of Giada De Laurentiis
Vegetables:
- 2 large poblano chiles, diced
- 1 large celery stalk, chopped
- 1 large onion, chopped
- 4 large cloves of garlic, peeled and chopped (I just put it through the garlic press)
Meat:
- 1 ½ lbs. ground turkey
Everything else:
- 1 tbsp. flour
- 4 tbsp. tomato paste
- 3 tbsp. chili powder
- 1 tbsp. ground cumin (One of the most important ingredients! Can't be substituted)
- 2 tsp. packed dark brown sugar
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 3 cups low sodium chicken broth
- One 15-oz. can of cannellini beans (white kidney beans), rinsed and drained
- Olive oil
- Kosher salt
- Black pepper

In a large pot over med-high heat, allow the olive oil to heat up until it glimmers. Toss in the garlic, onions, poblano peppers, and celery. Sautee until the vegetables have softened, about 8 minutes.

Add the turkey to the pot and using a wooden spoon, break up the turkey while combining with the vegetables. Let it brown, about 6-7 minutes. Sprinkle in flour.

In a separate bowl, combine tomato paste, chili powder, cumin, brown sugar, oregano, salt, cinnamon, and cloves. 

Add this mixture to the pot and mix well. Allow to cook about 2 minutes. (Since all eight of these ingredients go into the pot at once, I find it easier combining them altogether first)

Add the chicken broth and cannellini beans. Mix and bring to a simmer. Let the chili cook and thicken over low-med heat for about 20-25 minutes, allowing all the flavors to deepen and blend together. 

As the chili cooks and thickens, the liquid will reduce by about an inch.

This is delicious as is, but you can garnish it with whatever you'd like. I usually eat it on top of quinoa pilaf with a dollop of sour cream if I have some in the fridge. Throw something green on top like cilantro, chives, or green onions. And I might even sprinkle some mild white cheese over it while it's hot. Who am I kidding, might even? I always sprinkle cheese on everything. Welcome to my life. 

Click here for my quinoa pilaf recipe