The best thing about experimenting with recipes is that I am gradually becoming more confident in my abilities to cook
without a recipe. I haven't been to the grocery store in several weeks, so tonight I decided to throw together a chili with what I had on hand, and it turned out great, in part because of my willingness to go big with spices. So here's my recipe! Warning, many amounts are approximate. The best part of cooking is playing around with ingredients some.
Pantry Turkey Chili
Ingredients:
1 lb ground turkey
3 cans beans - whatever you have! I had two cans of pinto beans and one of red beans.
1 red pepper
1 onion, diced
2 garlic cloves, diced
2 cans diced tomato
1 can tomato paste
1 can green chilis
1 cup chicken broth
1 Tbsp chili powder
1 Tbsp cumin
1-2 tsp white pepper, to taste
2 tsp paprika
1 tsp ground mustard
1 Tbsp powdered garlic
1 Tbsp powdered onion
Salt & pepper to taste
Directions:
1.[Optional] Char your red pepper. This isn't totally necessary, but it adds a bit of depth of flavor. You can do this directly on your gas burner, or by popping it into the oven under your broiler for a couple of minutes. Once your pepper is charred, let it cool slightly, remove the charred skin, de-seed and dice.
2. Saute your onion and garlic with a tiny bit of cooking oil of your choice. If you plan on cooking your chili for several hours, you can actually skip this step, as it will cook in the chili. Put your onions in your chili pot.
3. Cook your ground turkey in the same pan. Season with the chili powder and salt & pepper to taste. Drain grease and add to onions.
4. Add all of the other ingredients to chili pot; make sure you drain your beans well. If you prefer a thicker chili, reduce the amount of chicken broth by half.
5. Cook on high until your chili begins to gently boil. Reduce heat and cover. Let the chili simmer for at least a half an hour, stirring occasionally. The longer it cooks, the better it will taste!
6. Nom with corn chips.