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Yes, it is true. This will be my tenth variation of chili to date. I wasn't really planning on blogging this latest version because I just started throwing ingredients into the pot but it turned out to be delicious so I felt I needed to share it.
I really did just start throwing ingredients into the pot. While sautéing the veggies, I put a large plate out on the counter and began to dump spice onto it. At one point, I thought I would probably regret the combination but after tasting it, I was pleased with my concoction.
Chili Number 10
- one package of Jenni-O extra-lean ground turkey
- one purple onion, chopped
- one red bell pepper, chopped
- one green bell pepper, chopped
- two carrots, chopped
- three celery stalks, chopped
- three garlic cloves, diced
- one 15oz can of black beans, drained and rinsed
- one 15oz can of red kidney beans, drained and rinsed
- one 7oz can of diced green chiles
- one 15oz can of petite diced tomatoes
- one 15oz can of diced tomatoes
- one 15oz can of low-sodium beef broth
- 1/2 cup of red wine
- 1/2 tbsp cumin
- 1/2 tbsp dried oregano
- one tbsp chili powder
- tsp cinnamon
- 1/2 tsp cayenne pepper
- two tbsp olive oil
In a stockpot, brown turkey meat in one tbsp olive oil over medium-high heat. Drain and set aside.
In a stockpot, sauté onion, bell pepper, carrots, and celery in one tbsp olive oil over medium-high heat for 5 minutes or until tender. Add garlic, cumin, oregano, cinnamon and chili powder; continue to cook for one minute. (Add a touch of olive oil if the spices start to stick.)
Add beans, green chiles, tomatoes, beef broth, and red wine. Bring to a boil, reduce heat and simmer for 15 minutes. Add turkey meat and continue to simmer for 15 minutes.
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