What makes this chili from Kat Ashmore a game-changer? It could be that it checks all the boxes of the classic dish: healthy, hearty and bursting with flavor. Or maybe it’s the unexpected dash of cocoa powder.
“The tomato paste adds great flavor, but if you don’t have any on hand, don’t let it stop you from making it,” says Kat. Whatever the secret is, we’ll be simmering a pot of this on our stoves for Sundays to come because hey, even if your favorite team doesn’t win, at least your chili will.
GAME-DAY TURKEY CHILI
INGREDIENTS
- 2 lbs. ground turkey, dark meat, preferably
- 2 cans beans, 15 ounces each, pinto, black, or mix
- 1 green pepper, diced
- 2 jalapeno peppers, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp unsweetened cocoa powder
- pinch ground cloves, optional
- 28 ounces diced tomatoes and their juices
- 2 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
INSTRUCTIONS
- In a large, heavy bottomed pot, heat the oil over medium heat.
- Add the ground turkey along with a big pinch of salt and brown, breaking up as it cooks.
- When nicely browned and cooked through, remove from the pot and set aside.
- If the pot looks dry, add another tablespoon of oil. Add the tomato paste and cook for 30 seconds, stirring.
- Add the onion, celery, peppers, and garlic and saute until the vegetables are tender and translucent, about six minutes.
- Add the spices, another teaspoon of salt, and a few cracks of black pepper and stir until fragrant, about one minute.
- Add the tomatoes and juices and cook for another minute.
- Transfer the cooked meat back to the pot along with the beans and 3-4 cups of water.
- Bring to a boil and reduce to a simmer. Taste and add salt if needed.
- Cover and simmer for one hour.
- Taste for seasoning before serving, then serve garnished with sliced green onion, shredded cheese, sour cream, crushed tortilla chips, cilantro, lime, avocado… whatever you’d like.
- Enjoy!
More recipe inspiration from Kathleen Ashmore:
Pumpkin Spice Smoothie from Kat Ashmore