Turkey Chili

You’ll need:

• 1-lb ground turkey
• 1-can prepared kidney beans, rinsed
• 1-can prepared black beans, rinsed
• 1-tbs ground cumin
• 1-tbs oregano
• 4 garlic cloves, minced
• 1 tbs chili powder
• 1/4 tsp cayenne red pepper
• 3-cups of chicken stock
• 2-10 ounce can of diced tomato with the juice
• 1 tsp salt, plus more to taste
• 1-tsp black pepper, plus more to taste
• 2-cups onion, diced
• 1 red bell pepper, diced
• 1-bunch of cilantro, stems minced and leaf parts chopped
• 1-tbs olive oil

Directions:

1. Using a heavy pot or Dutch oven heat 1 tbs oil. When super hot add the turkey and break it up with a spoon and let it sear, don’t touch it for a couple minutes. We need to get a good sear on the meat and create all those brown bits in the pot. That’s gonna give us deep color and flavor!
2. After a couple minutes break up the turkey again to be sure to sear all sides. Once you have a good sear, remove the turkey to a plate
3. Add the onion and garlic and stir until lightly brown.
4. Now add 1/4 cup of the stock and with a wooden spoon deglaze all the browned bids off the pot. This is going to create a great flavor base for a turkey chili so make sure to get all that good flavor incorporated into the stock.
5. Now add the turkey, beans, minced cilantro stems, oregano, cumin, chili powder, cayenne pepper, oregano, bell pepper, salt and pepper and stir everything together.
6. Bring to a boil and reduce the heat to a low simmer, cover and simmer for 30 minutes then taste for any of the spices and adjust. The spices will get stronger as we simmer the chili.
7. Uncover and continue to cook at a low boil for 30 minutes to allow the chili to thicken and condense. Stir along the way.
8. Stir in the chopped cilantro leaves and simmer for 5 minutes.
9. Serve with chopped onion, shredded cheddar cheese, chopped jalapeño, chopped onion, chopped cilantro and hot sauce.

Daniel Mancini