Nothing goes better with crisp fall weekends and football than a hearty bowl of chili. I made Eat Live Run's Beef and Bean Chili a few weeks ago and have been inspired to try some new chili recipes ever since. Fortunately, my sister-in-law Anne had given me a turkey chili recipe for my bridal shower cookbook. She and Andy are expecting a baby girl in December, and I am so excited to become an aunt! I've been drooling over Restoration Hardware's baby collection ever since her shower. Baby M - prepare to be spoiled!
Anyway - back to the chili . . .
Add this to your list of go-to chili recipes for fall and winter. Make it on Sunday night, and you'll have plenty of leftovers for lunch on Monday.
From Anne's Kitchen
- 2 slices applewood smoked bacon (chopped)
- 1 cup chopped onions
- 1 tablespoon minced garlic
- 1 cup chopped bell peppers (any color - I used yellow)
- 2 medium carrots (chopped into coins)
- 1 lb. ground turkey
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste (optional)
- 1 can black-eyed peas (or whatever bean you prefer)
- 1 tablespoon chipotle chili powder
- 1 tablespoon sugar
- 2 cups low-sodium chicken stock
- 1/2 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon hot sauce
- 1.5 teaspoons kosher salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
In large skillet or 5.5 quart dutch oven, saute chopped bacon until crispy. Remove bacon from pan with slotted spoon and drain on a paper towel. Set aside.
Saute onions, garlic, bell pepper and carrots in the bacon drippings over medium heat until the onions are translucent. Add ground turkey and cook until browned and no pink remains.
Add remaining ingredients (including the cooked bacon) and stir well to combine. Reduce heat to low, cover and simmer for one hour, stirring occasionally.
Serve plain or topped with avocado, sour cream, and cheese.
Per serving (approximate): 267 calories; 8.3 grams fat (2.4 grams saturated fat); 1,011 mg sodium; 29.7 grams carbohydrates; 21.7 grams protein.