This recipe was an invention of mine inspired by a chili I saw Rachel Ray make on one of her shows. She used some fresh peppers and this spice combination that I thought sounded awesome! Now I’ve never actually had chili, so I did a little trolling around the internet to get an idea of what most people use to make their own. Then I took all the ideas I had and put this delicious chili together! It took a little tweaking but now I’ve got the recipe ironed out. All the peppers make it taste so fresh and they add a good kick to boot. Now this might not be spicy enough for those of you who like it hot and that’s because I am a big wiener when it comes to spicy stuff. You can adjust the heat level by adding more jalapenos and/or serranos. I tried doubling them once and my husband loved it, but I couldn’t enjoy it because it was so hot! It was good but, like I said, I can’t handle the hot stuff! Also, I plugged this recipe into My Fitness Pal and each bowl is less than 200 calories. What up. That’s reason enough right there to try it out ladies!
4 Pepper Turkey Chili
- 1 lb ground turkey
- 1 palmful coriander
- 1 palmful cumin
- 1 palmful paprika
- 1 1/2 palmfuls chili powder
- 1 jalapeno, chopped
- 2 serrano peppers, chopped
- 1 poblano pepper, chopped
- 1 bell pepper, color of your choice, chopped
- 1/2 medium onion, chopped
- 1 can Rotel
- 1 can chicken broth
- 1 can light red kidney beans
- 6 oz can tomato paste
- small can green chiles, optional
Chop up all your peppers and your onion. I try to get the jalapeno and the serranos pretty fine, so I don’t bite into a big chunk of them and set my mouth on fire. You can use whichever kinds of peppers look good to you to make this recipe your own.
In a large pot over medium-high heat brown the turkey meat in a little bit of olive oil.
Add your coriander, chili powder, cumin, paprika to the meat as it is browning. You don’t have to be exact on the measurements, but to give you an idea of how much to use this is what a palmful looks like for me.
Once the meat has finished browning push it to one side of the pot and then add your peppers and your onion. This is the great thing about turkey meat, since you would have to drain off the grease with ground beef. So, turkey is less work and it’s really good for you too! Can’t ask for much more.
Saute the veggies until the onion is translucent. I like the peppers to still have a bit of a crunch, but it’s entirely up to you.
Now add in your kidney beans, Rotel, green chiles, chicken broth, and tomato paste and stir it all together. Let it simmer with a lid on until you’re ready to dig in.
This chili is awesome on cold days with some fresh baked cornbread. Yummo! If you’d like to thin it out any just add some water until you get it to the desired consistency. Be careful of adding too much though, as it will dilute the flavors. Hope y’all enjoy!