I can thank one of my favorite professors and mentors of all time, Dr. Reese, for many things, including my love of chili. I found myself constantly going back to the pot she prepared for our class' post-semester potluck and realized I was hooked. After a few episodes of trial and error, I perfected this flavorful, low maintenance, and extremely easy to make chili recipe. I prepared it a couple of times before I got the idea to pair it with bell peppers...besides, chili-stuffed peppers makes for an even more enjoyable meal! Happy cooking, happy eating… from my kitchen to yours!
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 6 servings
2 lb ground turkey (you can substitute with veggie crumbles ground chicken, or beef)
1 can black beans or kidney beans (drained)
1 ½ tbsp tomato paste
1 can of diced tomatoes
2 c chicken broth or vegetable broth
1 large white onion
6 cloves of garlic
3 tbsp chili powder
2 tsp cumin
1 tsp of cayenne pepper (optional)
2 tbsp garlic powder
1 1/2 tbsp onion powder
Salt and pepper, to taste
1 tbsp dried oregano
1 tsp cumin
2 tbsp chili powder
6 medium sized bell peppers
1 c shredded sharp cheddar and/or mozzarella cheese
1 jalapeno (optional)
For Turkey Chili*:
Chop veggies: Mince garlic and dice onion
Add olive oil to a large pot on medium heat. After about 30 seconds, add garlic and onion and saute for about 1 minute. Next, add ground turkey, salt and pepper. Cook until turkey is browned.
Next, add beans and tomato paste. Combine ingredients in pot, then add seasonings. Once seasonings are incorporated into the turkey mixture, add chicken stock.
Cook on medium heat for about 15 minutes, then let simmer for an additional 30 until the chili reaches a thick texture. Stir and taste occasionally. Adjust seasoning as necessary.
For Chili Stuffed Peppers:
Preheat oven to 350 °F.
Wash peppers and cut the tops off. Spoon out the seeds and membranes. Sprinkle lightly with salt.
Grease a casserole dish with olive oil, then fill pan until it has about half an inch of water.
Add peppers to pan face down. Bake covered for 25 minutes.
After peppers are baked, remove from pan and drain water.
Regrease pan with olive oil, add peppers face up and spoon in chili to about 1/2 inch from the top. Sprinkle cheese on top of chili and bake uncovered for another 20 to 25 minutes.
8. Dice jalapeños and sprinkle on top as garnish (optional).
*Chili can also be cooked in a crockpot. After step 2, combine ingredients in the crockpot and cook on high for about 3 hours.