I love making chili and I almost never follow the same recipe. But this one was good enough to write down so I thought I would share it with you! It came together quite quickly and was delightful! Feel free to tweak it as you see fit. But give it a go...you won't regret it.
Olive Oil, Bacon Fat, or Butter
1 Lbs Ground Turkey
1 Medium Onion Chopped
1 Green Bell Pepper Chopped
3 Cloves Garlic minced
2 Small Zucchini - Big Chop
5-6 Mushrooms - Halved then chopped
1 Small Can Tomato Paste
1 Can Diced Tomatoes
1 Small Can Rotel Tomato Sauce
1 tsp ground Oregano
2 tsp Cumin
1 tsp Hot Chili Powder
.5 Tbls New Mexico Chili Powder
2 Tbls Mild Chili Powder
1 Can Kidney Beans - Rinsed
1 Can Black Beans - Rinsed
4 Cups Beef Stock
In a small dish measure out the spices and set aside. I used bacon fat to add a smokey flavor, but you can use whatever oil you would like. Because turkey breast tends to not have a lot of fat, I cook it in a spot of oil. Brown the meat, drain it, and set aside in a bowl. Add a little more fat, cook the onion until soft, a couple of minutes. Add the pepper and garlic cook until fragrant, add zucchini, mushrooms, tomato paste, diced tomato, tomato sauce, and browned meat. Stir everything together until all mixed. Add the spices and stir together. Add beans and beef stock. Stir it all up, add some salt and pepper, bring to a simmer and let it sit for a while, until it reduces a bit and thickens up. I think it simmered for about 40 minutes.
We enjoyed it with a dollop of plain Greek yogurt.
