Dinner/ Lunch

Bonita’s Homemade Turkey Chili

 

Chili has a way of being a high-ranking, satisfying, one pot meal, in the history of one pot meals. And when it’s a delicious turkey chili it’s that much more appreciated amongst the masses. There’s nothing like a good homemade chili period!

As a one pot dish, I can certainly make this a couple of times a year. The perfect time is always around the busy seasons of the year. When fall comes in to view, my mind is on a lot of one pot decisions. But instead of taking a complete short cut, going after a nice flavor profile was the ultimate key in forming this outstanding turkey chili recipe.

And that started with making a homemade stock. If you’ve never made a homemade stock treat yourself and do so, you’ll never buy stock from the store again… At least I like to think that. But it’s non-intimidating and a 4 yr old could whip it up (my 4 yr old totally made the stock for this chili) with my supervision of course! It’s truly that simple.

Turkey Chili

Delicious chicken stock.

What’s all that in that pot? I’ll answer that for you, this is a big stock pot full of pixie dust, love, joy and sunshine to say the least… In layman’s term, it’s everything you already may have on hand including two types of mild chili’s.

(Tinker bell was not involved in this production btw) but, you can catch my drift as to how delicious this will be. And not to mention the left over stock can be used in just about anything your heart so desires to put it in… Except ice-cream, it might taste funny in ice-cream think beans and rice, that’s doable on a high level.

Turkey Chili

foundational truths.

I call these ingredients the foundational truths to the chili:

  • Orange Bell Pepper
  • Garlic
  • Onions

Because, they start at the bottom of building up the flavor, Get it? foundation, started from the bottom? My puns are lame but, the turkey chili won’t be.

As I state in most, if not all my recipes, good cooking starts here.

With a sharp knife, and fresh ingredients you’re always on the way to kitchen success. I mean, there is a show called chopped after all.

Turkey Chili

Sauteing the fresh ingredients.

Your going to cut these ingredients very small in case there is that one person who doesn’t like the site of onions. It’s only the site they don’t like after all. My kids in particular don’t like the ‘sight’ of onions so, their claim is, “it’s yuck!” (In their words). I found out that cutting my ingredients smaller goes much more undetected by those who prefer not to see onions. Ok, problem solved! mincing is the answer.

Once the ingredients saute they will soften and that’s when the flavor starts to erupt. Your family or guest will taste pure OMG-ness they won’t be a bit concerned about a lil ole onion.

Turkey Chili

Plum tomato gets in on the flavor action.

A good chili always have tomato somewhere in there, and the beauty is, when cooked right, you’ll never notice it. I used three canned plum tomato’s and crushed them like in the picture above to release their flavor. They will crush easily with hardly any effort, now the flavors are in pure elevation mode.

Beef works, but turkey has a lighter texture and being that turkey is so universal among many eaters it is  favorable. The three seasonings used to flavor the ground turkey are:

  • Cumin
  • Paprika
  • Kosher salt

Remember that the theme is layering flavor.

Turkey chili wouldn’t be right without beans, beans add hardiness and much substance to this turkey chili. Cannellini were the beans of choice and although that particular bean is used in a white chili (I’m working on a recipe for that) I loved the taste it brought to this more classic turkey chili. I added the beans in before the ground turkey, this way it can cook with the tomato mixture for a bit.

Turkey Chili

Cannellini  Beans.

What’s chili without actual chili’s? Guajillo chili pepper and Ancho chili pepper were my two go-to chili’s for this turkey chili recipe. I used the word chili six times… It must be serious lol! And if you’re wondering if the chili will be hot, because what is a guajillo chili pepper anyway? and a anch-who chili? No worries, these particular chili peppers are mild on the chili richter scale.

Ancho chili being more of a medium heat has a beautiful flavor that renders depth to the chili, and guajillo chili adds subtle sweetness rounding off the flavor perfectly!

I used the chili’s in the stock and added the chili’s from the stock to the last cooking process of the chili for more flavor. Remember the theme is layering flavors and these chili’s can be found in any local grocery store or market. They are dried chili’s so look for them in packaging.

Can I say that this turkey chili is a game changer without sounding boastful? Ok, without further ado, let’s gather ingredients from the local market and get the big pot ready. Turkey chili is ready to be made!

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Leave a comment below I would love to hear from you. Use the hashtag  #bonitaapplecrumb on Instagram and show me what recipes you’ve cooked from this site I want to shout you out!

Bonita's Homemade Turkey Chili

Print Recipe
Serves: 4-6 Cooking Time: 1 hour and 45 minutes

Ingredients

  • FOR THE STOCK
  • 3 Tablespoons of oil
  • 4-5 crushed garlic cloves with peelings on
  • 1 small onion cut in half with peeling on
  • 4 stalk of green onion
  • 3 celery stalks cut into halves
  • 1 dried guajillo chili pepper
  • 1 dried ancho chili pepper
  • 1 backbone of a chicken or any chicken part with bones
  • 2 tablespoons of cumin
  • 2 tablespoons of paprika
  • 2 tablespoons of cumin
  • 1 whole allspice
  • 2 coriander seeds
  • Kosher salt to taste
  • 5 quarts of water
  • FOR THE CHILI
  • 2 lbs of ground turkey
  • 1 tablespoon of paprika
  • 1/2 tablespoon of cumin
  • 1 teaspoon of kosher salt
  • 2 tablespoons of oil
  • 1 orange bell pepper diced
  • 1 small yellow onion diced
  • 4 cloves of garlic minced
  • 3 plum tomato's from a can
  • 1/2 kosher salt
  • 1 can of cannellini beans, rinsed and drained
  • 1 tablespoon of white wine vinegar
  • 1/2 tablespoon of kitchen bouquet
  • 3 tablespoon of Wondra all purpose flour (to thicken)

Instructions

1

FOR THE STOCK

2

To a large stock pot add 3 tablespoons of oil over medium heat

3

Once oil is hot add all ingredients to oil and sauté for 7 mins, stirring occasionally

4

Slowly add the water to the pot. Allow water to come to a boil for about 5 mins, turn down heat to simmer for an hour

5

Adjust salt to taste as needed

6

Discard all ingredients, save the two chili peppers for the chili

7

FOR THE CHILI

8

In a large pot with 2 tablespoons of oil bring to medium heat

9

Add diced peppers, onions and sauté for 7 mins until soften

10

In a separate pan in medium heat add ground turkey, 1 tablespoon of paprika, 1/2 tablespoon of cumin and teaspoon of salt and let meat brown stirring occasionally

11

When the onions and bell pepper have sautéed for about 5 mins add in garlic and sauté 2 minutes more

12

Add 3 plum tomato's, crush them until they make a sauce with the back of a wooden spoon

13

Add cannellini beans into the pot with the mixture

14

Once meat has browned transfer it to the tomato mixture draining any excess liquid first

15

Mix to incorporate

16

Add white wine vinegar stir

17

Add kitchen bouquet and Wondra at this time stirring to incorporate

18

Add about 5 cups of the homemade hot stock to the meat mixture enough to cover the ingredients

19

Add the reserved chili peppers and cook for 45- 55 mins on medium-low heat

20

Half way through taste chili adjust seasonings if need be to taste

21

Serve in a bowl hot, garnished with shredded cheddar cheese and sour cream

22

Enjoy!

Instagram

  • Happy yummy Saturday folks🥗
  • If ever you visit Beacon NY, you gotta stop by Beacon Falls Cafe for some of thee best fried calamari ever!
  • It’s my youngest birthday today🎈🎂 He was then 4 years old on this picture, now he’s 6! The time seems to just move so swiftly. But we’re about turn up in class with the best cupcakes ever! For the best birthday boy ever! Happy Birthday Vincent!! 🎈
  • BKT sandwich 🥪 Bacon, Kale, Tomato. Every sandwich is made better on a Brioche bun am I on point? Or should I say everything is made better with bacon! And for the love of this beautiful sandwich, turkey cannot be bacon 🥓.
  • I’m the only one in my household that loves! Tomatoes 🍅 If you’re a tomato lover like me a delicious treat for your tomatoes is to sprinkle with creole seasoning, cracked black pepper, some red pepper flakes and drizzle with olive oil. Taste so good on a sandwich the next day🍅
  • I called this my Green Queen Platter, cause of obvious reason🍃. I love when green vegetables stay green and crisp and one of the best ways to achieve that is through steaming them. .
.

These greens were seasoned to the garden gawds, don’t let the modest look fool you. A great way to wake up your veggies is using fresh herbs. A little oil or butter and pickapeppa, which is a Jamaican condiment that adds so much flavor to veggies. Also Sambal is a terrific way to add some kick into your veggies. And another thing when eating so many veggies in one day I never feel guilty about dessert😉.
  • #tbt to these pot of beans! I put my heart, soul and foot in these thangs. I thought, I would have some left over to put in the freezer. But the way they tore this pot up it didn’t go past Tuesday😂. You can check out my recipe in my highlights♥️ I’ll have a more detailed recipe soon.
  • Red Beans & Rice Monday is a tradition in New Orleans that has carried on I’m sure for centuries. I can remember my mom soaking her beans overnight, cooking them as I got ready for school. .
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By the end of the school day I would walk home and smell red beans & rice cooking from up the block! Every kitchen on the block and around the corner were on one accord it seems, cooking the same traditional meal on a Monday. .
.

The beautiful thing about New Orleans is the smell of the food in the air, particularly in the hood. Not sure what it’s smelling like these days with all the gentrification, but I know a house that’ll always have that nostalgic smell of good New Orleans food. That will catch your nose from blocks away... Mrs. Wilhemena House on Lapeyrouse St. the heart of the 7th ward. This is my Momma’s recipe and good God if you’ve ever had her beans you already know! Watch how I prepared it on my #instastory.
  • My mind is already on Thanksgiving! I made these golden rum sweet potatoes last year and oh my!They were good. These particular yams were straight from New Orleans and I only seem to find them around the holiday season. There’s a hint of golden rum well, more than a hint 😉 and a rich brown sugar butter sauce that compliments these potatoes so well. Recipe coming soon 🍠 #tbt #theeverygirl #foody #soulfood

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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