How to… make an insta-classic meal

So, I live with a man. A man-boy who eats almost nothing but meat. A man-boy who, if judging only by his food choices, you would think was 12 years old. Making dinner that is tasty and satisfying and even remotely healthy and that Alex will eat is often a challenge.

I found this chili recipe over at Smitten Kitchen and I tried my hand at it. Since I’m not really into following recipes, this is more of an interpretation of the original recipe, but we like it over here at Chez Glam. In fact, I made it almost every Monday night, and we take left-overs for lunch all week. We may be boring, but at least we’re fed and boring.

With out further ado, I give you:

Chez Glam’s Turkey Chili That Even Man-Boys Will Eat, I Promise

Adapted from Smitten Kitchen

You will need:

  • 2 large onions, chopped
  • 2-3 tbsp vegetable oil
  • 4-5 cloves of garlic, chopped or pressed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2.5-3 pounds of extra lean ground turkey
  • 1/4 c. chili powder
  • 1 tbsp plus 2 tsp of unsweetened coco powder
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp crumbled dry oregano
  • 1 tbsp ground red pepper
  • 1-15 oz. can of diced tomatoes (I use Hunt’s)
  • 1/4 – 1/2 cup low sodium vegetable broth
  • 3 tbsp Apple cider vinegar (regular vinegar will work, too)
  • 1-15 oz can black beans, rinsed and drained
  • 2 red bell peppers, chopped
To make:
Spread the oil on the bottom of a 5 quart pot (I use a Le Creuset), heat over medium heat, and add the onions. Cook the onions for about 7 minutes, or until translucent and soft. Add the garlic, carrots, and celery and cook for another 2 minutes. Add the turkey, and cook for 10 minutes, stirring frequently, until there is no more pink.
Add your spices: chili powder, coco powder, cumin, paprika, oregano, and red pepper. Stir in well, and cook for another minute or two. Add the diced tomato, apple cider vinegar and broth, and bring to a light boil. Reduce the heat, and simmer, covered, for 25 to 30 minutes. Add the black beans and bell peppers, and simmer for 10-15 more minutes. (Until the bell peppers are soft). Remove from heat and salt to taste. (I use about 2 tsp).



Wine is optional. Sort of. Not really. I highly recommend it.

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