This turkey chili con carne is going to be a staple in your kitchen. Chef Willie approaches this OG dish by using lots of chunky fresh veggies, hearty turkey, and stewed San Marzano tomatoes. While the chili cooks down, Chef Willie keeps this recipe simple and nutritiousāand it’s incredible.
You can always swap out Turkey for other proteins, like 80/20 ground beef, tofu or chicken!
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Check out the recipe here:
Ingredients:
1 lb. ground turkey
1/3 cup poblano pepper
1/3 cup diced red pepper
1/3 cup diced yellow pepper
1 cup diced onion
1 cup diced fennel
8 oz plum peeled plum tomato
1 jalapeƱo
1 tbsp. tomato paste
1-2 cups stock
1 can of red kidney beans drained
2 garlic cloves
Ā½ Tbsp. chili powder
Ā½ Tbsp. chipotle powder
Ā¼ tsp dried oregano
Ā¼ tsp cumin
Ā½ Tbsp. cinnamon
Salt and pepper to taste
Rice (optional)
Instructions:
– Make rice and set aside (if desired, but delicious on its own!)
– Season turkey with all seasonings and place in a preheated pan
– Add 1Tbsp oil and brown turkey on both sides
In the meantime…
– cut all of the veggies into bite-sized pieces. Make sure they are all similar in size
– Once the meat has browned remove from pan
– In the same pan add some oil and sweat out veggie
– Add tomato paste once veggies are sweaty and translucent. Cook for a few minutes
– Place turkey back into the pan with stock and add tomatoes.
– Taste that sh!t and add more salt and pepper if desired
– Bring to boil, then drop the temp to low. Cover and cook for 20 minutes
Serve over rice or fresh cornbread and enjoy the f*&k out of it!