It's cold outside! One of my favorite meals to cook (and eat!) once the temps begin to drop into the 20s and 30s is a nice hot, hearty pot of spicy chili. I make mine with beans, so I'm not sure if it could be called traditional or not, but if I were to call it anything, its just delicious! This is one of those recipes that tastes good regardless of what specific ingredients you use. Don't have red kidney beans, use black beans! Don't have jalapenos, skip it! Feel free to embellish and edit and let me know how yours' turns out.
1 lb ground turkey
1 can chili beans
1 can red kidney beans
1 28 oz can crushed tomatoes
1 can tomato paste
1 small onion diced
1 green pepper diced
1 jalapeno pepper diced
3 cloves garlic minced
2 tbsp chili powder
1 1/2 tbsp cumin
1 tsp black pepper
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp cinnamon
additional ingredients for toppings
rough chopped green or white onions
1. In a large dutch oven, saute onions and green peppers until softened. Add ground turkey and minced garlic and cook until browned.
2. Add spices and stir to combine.
3. Add tomatoes and 1/2 half can of water.
4. Stir in tomato paste and jalapeno pepper
5. Bring to a simmer and cook for 30 minutes to 1 hour (the longer it simmers the more the flavors will come together).
6. Serve with shredded cheddar cheese, chopped cilantro + sour cream and enjoy!
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