Chili is often categorized into that warm, comforting, stick-to-your-ribs winter food. Despite this, when my dad told me he left a “surprise” on the stove for me one day in the middle of July, chili’s reputation as a winter food quickly became a thing of the past. Whether it’s ninety degrees outside or forty-five, this nutritious meal is sure to warm your heart like any good home-cooked meal should.
1 tbsp. extra virgin olive oil (EVOO)
4 cloves of garlic (or garlic paste, which is less labor-intensive)
4 tbsp chili powder
2 tsp cumin
½ tsp cayenne
1 pound ground turkey
1 16 oz can of black beans
1 16 oz can great northern beans
2 ¼ cups low sodium chicken broth
1 can Rotel tomatoes with green chilies
1 tbsp tomato paste
- Heat EVOO in a large Dutch oven.
- Dice the carrots and onions into a small dice.
- Mince the garlic.
- Sauté carrots, onions, and garlic in the olive oil until translucent.
- Add all spices, stirring occasionally for about five minutes.
- Add the turkey to the pot, breaking it up with a wooden spoon. Cook until brown.
- Rinse and drain both cans of beans. Add to the pot.
- Add the chicken broth, tomato paste, and Rotel tomatoes.
- Bring the pot to a boil, and then reduce to a simmer.
- Cook for one hour, stirring every ten minutes, or until the chili has turned thick.
- Serve over brown rice for optimum deliciousness.
words_erin fischer. photo_nicole vila