Chilly Weather = Turkey Chili

Thursday, November 3, 2011


It was ca-ca-coooold this morning in San Antonio and the temperature is forecasted to hover near 37degrees tonight. Which means one thing in our home: Turkey Chili. I found this recipe on this delightful website sometime last year and since then, it's served as a go-to when the weather drops.

I also recently purchased creme brulee-scented tea candles (call me crazy, but I never buy food-flavored candles unless the holidays are near), dug out our fleece robes and am wearing tights for the first time all season. Daylight savings time ends this weekend, so I suppose wintertime is really near! I have to say I'm pretty excited about this, seeing as we have a cute baby to celebrate for/with.

So, turkey chili it is tonight. Nom nom nom.

I amended the recipe on the website to suit our tastes. Here's our version...

Chilly Weather Turkey Chili
Adapted from Smitten Kitchen, who adapted from Real Simple Magazine

**This may seem an exorbitant amount of chili powder, but just trust us on this one.

2  pounds lean ground turkey
1/2 large onion, chopped
3 tsp minced garlic
1 cup boullion broth
1/3 cup chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained
1 tablespoon cider vinegar

To taste: Sea salt, Tabasco, 1/2 to 1 teaspoon cayenne pepper

Optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread* (I've made Smitten Kitchen's corn bread and it was delish!)

Place a large saucepan over medium-high heat. Add the turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the pot. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice.

Serve hot and enjoy!

So, tell me, what are your Fall food traditions?

**update: last night's turkey chili was a resounding success. i added a generous scoop of shredded cheddar and a dollop of low fat sour cream to each bowl, served with a side of toasted bolillos for dipping.

chili in progress. right before i added the beans. nom.

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