I know I’ve posted my fair share of soups and stews over the past few years, but it’s for a good reason – I love cooking these types of foods! Along with sauces, soups are fun. You can change the flavors as you go – add a bit more of this, a dash of that. It’s the type of cooking that allows you to be truly creative and experimental. It’s just fun. Well, that and delicious.
My latest is a new turkey chili recipe that I made a few times this winter. It’s really simple – I mean, half the ingredients come from cans – but has tremendous flavor that you can make as strong or as mild as you like. The main spices in this version are garlic, cumin, curry powder and smoked Paprika, but the overall flavor is actually a little on the sweeter side which comes from the vegetables – onion, carrot and red pepper. Oh, and did I mention that I top it with avocado? Seriously this is a keeper.
If you like your chili to be spicier, definitely kick up the paprika or use a spicier chili powder (I personally like the smoked flavor of the Hungarian smoked paprika). Here’s the recipe.
Turkey Chili with Avocado – makes six servings
1 tablespoon vegetable oil
1 large onion, peeled and diced
1 large carrot, peeled and diced (about 1/3 cup diced)
2 small or 1 large red bell pepper, seeded and diced
6 to 8 cloves garlic, minced
16 oz ground turkey breast (if available at your meat counter, buy 8 oz each ground turkey breast and ground dark turkey meat)
28 oz can peeled tomatoes or ground crushed tomatoes
8 oz can tomato sauce
1 1/2 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon pepper
1/2 teaspoon smoked Hungarian paprika
1/2 teaspoon ground cumin
1 bay leaf
2 can pinto beans, rinsed and drained
Heat the oil in a large pot over medium-low heat. Add the onion and cook, stirring frequently, for 10 minutes to soften. Add the carrots and red pepper and cook for an additional 10 minutes. Stir in the garlic and cook for 1 minute or until fragrant.
Increase the heat to medium and add the ground turkey. Cook until lightly browned, stirring often (about 5 to 8 minutes). Add the canned tomatoes, tomato sauce and spices and increase heat to high. Once the sauce comes to a boil, decrease the heat to low and simmer for 25 minutes.
Stir in the pinto beans and simmer an additional 10 minutes. Adjust seasonings to taste.
Serve hot topped with a few avocado slices.