The word chili comes from the Nahauti Aztec word for South American grown peppers. In fact, the word was so common that when Spain colonized South America, they named one state in its honor, Chile.
The “chili” meal we serve today comes in many varieties with or without beans. It originated in the southwest Texas, northern Mexico communities, and it was called “chili con carne” translated as peppers with meat.
My one hour prep to bowl version of Turkey Chili is healthy, delicious, and a popular meal to enjoy all year round! Some turkey chili recipes are made with a cream based broth. This tomato red base will fool even non turkey lovers into believing the chili is beef (con carne) not turkey! The use of complex spices especially smoked paprika creates amazing flavors.
Turkey Rouge Chili (serves 4 meal size)
1 pound lean ground turkey
1 Tablespoon olive oil
1 chopped onion
1 chopped yellow pepper (or green)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon each salt & pepper
2 cans 16 ounces stewed chopped tomatoes
8 ounces tomato sauce or passatta
2 cans 16 ounces white navy beans drained and rinsed
8 ounces water (or more)
Method
Brown turkey, onion, yellow pepper in olive oil. Add seasonings cook 1 minute. Add tomatoes. Chop down mixture using a potato masher as you don’t want chunks of tomatoes. Cook 5 minutes. Add drained beans and water. Bring to boil then lower to simmer 30 minutes stirring every few minutes to avoid burning. Add water if thickening too quickly.
Serve with toppings of chopped avocado, shredded cheese, oyster crackers, and elbow macaroni. Delish!
This spicy buffet is not just for cowboys or snowstorms!
