Just when you thought you didn’t need another chili recipe…
Here we go!
This chili recipe has been my go-to for years, and it never disappoints. It’s incredibly flavorful, thanks to both tomato paste and cocoa powder which add a complex depth of flavor. It’s packed with turkey, beans, and vegetables making it as wholesome as it is satisfying.
I’ve dubbed this “Game Day Chili” just in time for the Superbowl, as this would be a perfect meal to have simmering away and filling the house with delicious smells while you watch the game…. but I make it all winter long and encourage you to as well.
what else can I use?
- If you prefer, use all ground beef or all ground turkey for this recipe
- Use any kinds of beans you like, I like a mix of black and pinto beans
- The tomato paste adds great flavor, but if you don’t have any on hand, don’t let it stop you from making it
- I love to top this with scallions, avocado, and crushed tortilla chips, but cheese and sour cream are obvious and welcome additions as well
This Game Day Chili will be a perfect addition to your Superbowl spread, and something to make the day particularly exciting if, like me, you aren’t quite sure who is playing.
Game Day Turkey Chili
Equipment
- large stockpot
Ingredients
- 2 lbs. ground turkey dark meat, preferably
- 2 cans beans, 15 ounces each pinto, black, or mix
- 1 green pepper, diced
- 2 jalapeno peppers, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp unsweetened cocoa powder
- pinch ground cloves optional
- 28 ounces diced tomatoes and their juices
- 2 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
Instructions
- In a large, heavy bottomed pot, heat the oil over medium heat.
- Add the ground turkey along with a big pinch of salt and brown, breaking up as it cooks.
- When nicely browned and cooked through, remove from the pot and set aside.
- If the pot looks dry, add another tablespoon of oil. Add the tomato paste and cook for 30 seconds, stirring.
- Add the onion, celery, peppers, and garlic and saute until the vegetables are tender and translucent, about six minutes.
- Add the spices, another teaspoon of salt, and a few cracks of black pepper and stir until fragrant, about one minute.
- Add the tomatoes and juices and cook for another minute.
- Transfer the cooked meat back to the pot along with the beans and 3-4 cups of water.
- Bring to a boil and reduce to a simmer. Taste and add salt if needed.
- Cover and simmer for one hour.
- Taste for seasoning before serving, then serve garnished with sliced green onion, shredded cheese, sour cream, crushed tortilla chips, cilantro, lime, avocado... whatever you'd like.
- Enjoy!
Definitely making this for Sunday’s game! Will let you know how it turns out.