No B—(bean) Turkey Chili

I can’t vouch for its authenticity, but I can say this. Last week I made one of the world’s easiest bean free chili recipes. Plus bean objectors, due to digestive or regional origins, can’t possibly take issue with the stomach warming blend of cumin, chili AND chocolate! In this case it is cocoa powder and brown sugar, but if you have an ounce of bittersweet, trade it out. The math tutor watched me throw the whole kit and caboodle (kaboodle?) together in about no time. Chili is stew…you add this and that, whatever you have, spicy or not depends on your crowd. This chili is less so, mostly because I forgot the jalapenos at the store and I was too chicken to add more than a quarter teaspoon ground chipotle. One of my dear friends made it to share. It is so potent I keep it in double zip top bags.

A word here on the food processor. I love it! It is one of my best friends in the kitchen, right next to the microplane grater, but after Ben & Jerry (those guys have been such great company). By all means, chop veggies by hand if it’s rewarding. If not, process away. In soups and stews especially-no judgement.

Ingredients

2 lbs lean ground turkey

1 small can fire roasted tomatoes

2 small onions, chopped

3 cloves garlic, chopped

1 bell pepper, chopped

Veggie oil

1 tablespoon –ish oregano

1 tablespoon-ish cumin

2 tablespoons chili powder

1 tablespoon cocoa

1 tablespoon brown sugar

¼ teaspoon ground chipotle

2 bay leaves

Salt pepper

In large heavy bottom pot (hello Le Creuset-xoxo) over medium heat, add enough veggie oil to slimly cover the bottom of the pan. Add the chopped onion with a sprinkle of salt, cooking for about 5 minutes. Add the garlic and bell pepper, cook 2 more minutes. Throw in ground turkey, browning and cooking through. Combine tomatoes and all of the dry ingredients in the pot, plus ½ cup of water. Bring to a boil, then lower to a simmer. Cook for at least ½ and hour, an hour is better. Keep an eye on the liquid, adding water as needed to keep meat from drying out and/or burning. That’s it. Adjust seasonings, salt & pepper as necessary.

Great by its lonesome, over rice, with pickled jalapenos, cheese, sour cream etc. I brushed some corn tortillas with veggie oil, sprinkled with salt and cooked till crispy in 350 oven. Like GIANT tortilla chips and dip.

Dig in – B