I’m cold. Now I am not talking just a little cold here, I mean I am bundle up in a bunch of sweaters, fuzzy sock and big slippers, gallons of hot tea being drank, but I still can’t seem to get warm so I guess that’s why my family is eating lots of soups and comfort foods right now! Anything to try and be warm. This chili fit the bill. Needed to simmer on the stove and I knew if would smell just perfect and add the illusion of warmth to the house!
Turned out absolutely perfect and I can’t wait for the leftover for dinner tonight!
Recipe for the cornbread can be found here!
Turkey and Pinto Bean Chili (adapted from Epicurious.com )
- 1 Tbs Olive Oil
- 1 large onion, chopped
- 2 medium-size red bell peppers, chopped
- 6 garlic cloves, chopped
- 1.5 pounds ground turkey
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 2 15-ounce cans pinto beans, drained
- 1 15-ounce can of black beans, drained
- 1 28-ounce can crushed tomatoes
- 3 cups canned low-salt chicken broth
- 1 ounce semisweet chocolate, chopped
Heat Olive Oil in a large heavy bottom pot. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour but can be simmered longer for a thicker chili. Season with salt and pepper.