It’s been quite a while since I ventured into new chili territory. The Super-Quick Turkey Chili is so good, and so easy, I don’t often feel the need to look further. However, I had a mind to re-create something I tasted a while back — a chili concocted by the Meal Makeover Moms. Sadly, I couldn’t find the recipe online, so here is my take. I humbly submit it to you hoping you’ll find it as comforting and filling and delicious as we did.
On a somber note, I have to report that I was out-maneuvered by the hubs, who beat me to the leftovers earlier this week. I’ll get ‘em next time
Back to the present. I’ve dubbed this Autumn Harvest Chili. It is hearty. It is smoky and sweet. And it is so chock-full of Vitamin A, your children’s children will see better! It is packed with the flavors of fall — sweet potato, carrots, and pumpkin. That’s the sweet side. It’s also got a wee kick from chili powder and cumin, and in my bowl, Frank’s Hot Sauce (cuz I put that stuff on everything!) Top it with a little avocado and some sharp cheddar and you’ve got yourself a warm bowl of good times and happiness.
Give it a go. This will work on the stove top (simmering on low for about an hour) or in the crock pot (on Low all day). If you like it spicy, add a 1/4 teaspoon of cayenne (aka public enemy #1 in my house). Whatever you like. Then wrap your hands around it and you’ll know my happy place!
1.3 lbs lean ground turkey
1 tablespoon canola oil
1 medium onion, chopped
1 large carrot, grated
1 large sweet potato, peeled and cut into 1″ chunks
1 can (15 oz) corn, rinsed and drained
1 cup pumpkin puree
2 cans (14.5 oz each) diced tomatoes, undrained
3 teaspoons chili powder
2 teaspoons cumin
salt (optional, to taste)
cayenne pepper (optional, to taste)
sharp cheddar cheese, grated
1) Heat canola oil in a large nonstick pan (preferably a large stockpot if you are going to make the entire recipe on the stove; if planning to use crockpot, for this step a large non-stick skillet will do). Add ground turkey, and cook until turkey is no longer pink, breaking the meat up into smaller chunk as it cooks.
2) Add onions and carrots and saute for 3-4 minute, until onions are beginning to get translucent.
3) Stovetop method: add the remainder of the ingredients (carrot through cumin), cover and simmer on low for about an hour.
3) Crockpot method: transfer the turkey mixture to the crockpot. Add the add the remainder of the ingredients, cover, and cook on Low for 6-8 hour.
4) Taste, and adjust seasonings (i.e., cayenne if desired, salt as needed)
5) Serve hot with shredded sharp cheddar and avocado