I know what you’re thinking. Chili? In JULY? It’s hot outside, why would I want to be smothered in the full-body-warmness that is a bowl of chili?
Well, in Florida, it is guaranteed to rain every day. It may be for 5 minutes, it may be for 10 hours, but somewhere in the state, it is raining. And when the clouds roll in and water is pouring from the sky, what sounds good to me is a cup of comfort and a porch chair to look for lightning. If you’re still not sold because it is hot, this recipe is just as delicious at room temperature.
Colorful Turkey Chilli
From Whole Foods Website
Total Time: 1 hour and 15 minutes
- 1 tablespoon expeller pressed canola oil
- 1 pound lean ground all-natural turkey breast or thigh
- 1 medium red onion, chopped
- 1 medium green pepper, chopped
- 1 (28-ounce )can diced tomatoes
- 1 cup (8 ounces) jarred mushroom tomato sauce or mushroom marinara sauce (I think mushrooms in chili is weird. If you agree, you can use regular canned tomato sauce.)
- 2 teaspoons chili powder, or to taste
- 1 to 2 teaspoons sea salt, or to taste
- 1/8 teaspoon cayenne red pepper, or to taste
- 1/8 teaspoon paprika
- Hot sauce, to taste (optional)
- 1 (15-ounce)can white kidney beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes.
- Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.