So, its Saturday night and I'm posting on the blog.
I feel like I can get away with this barring the loss of much social capital. Garrett got home form the office at 2:30 AM. He's been rendering the graphic designs for a Saudi subway system, which required hours each week staring at aerial views of desert. Also, hockey is up and running again. I'm not going to suggest we leave the house.
But I will request that he make dinner.
Disclaimer: This is not the chili recipe you want if you intend to win any chili cook-offs. There are no microbrews, coffees, or secret hot sauces involved. It's just good chili done with lean ingredients and a smoky spice combination.
While the ingredients aren't fancy, the trick is to layer in spices at multiple points in the process so that they build a complex flavor when its done.
Ingredients (makes six servings):
- 1 lb. extra lean ground turkey
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeño, fined chopped
- 3 garlic cloves, finely chopped
- 1 yellow onion, finely chopped
- 1 large can of whole, stewed tomatoes
- 1 can of black beans
- 1 can of kidney beans
- 1/2 head cauliflower (or any other hearty vegetable you want to add), roughly chopped
- 1 cup chicken or vegetable stock
- Mexican chili powder
Prep all your vegetables. For a recipe that requires so much fine dicing, I always use my handy Ninja. Best kitchen gadget under twenty bucks. Add 1 tbsp. olive oil to a heated pot. Add the onion, jalapeño, and garlic and cook about 4 minutes, or until translucent. Add the peppers. Add the first layer of spices: 1/2 tbsp. salt, 1/2 tbsp. pepper, 1 tbsp. paprika, 1 tbsp. chili powder. Let simmer under medium heat while you prep the turkey.
Mix the ground turkey with: 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tbsp. paprika, 1/2 tbsp. chili power. Add to the pot of vegetables and stir. Allow the turkey to cook for 5 minutes.
Strain the beans, but don't rinse them (Garrett insists on this). Add them to the pot. Crush the whole tomatoes by hand and add them with the juices from the can. Add the stock and let simmer for 5 minutes.
Add your vegetables of choice and the final layer of spices: 1/2 tsp. cinnamon, 1 tsp. cumin. Salt and pepper to taste. Cover and let simmer on low heat for 20-30 minutes.
Top with a dollop of plain fat free greek yogurt.