When I was a child, I remember a chili potluck in my neighborhood.  Several neighbors made their own chili and brought it over to one house.  On the table were several different condiments… which was the first time I had been exposed to putting “stuff” on my chili instead of leaving it alone in a bowl.  To this day I can’t have a bowl without a little grated colby-jack cheese sour cream and chopped scallions.

This isn’t a difficult recipe but the addition of a Mexican beer gives it a special kick!  Ancho chili pepper gives a nice “chili” taste without a lot of heat.  The chipotle chili powder has a nice smoky flavor but is much hotter so it’s better to use a little first.  If you like a lot of heat, go for 2 teaspoons.  You can always add some cayenne or ground pepper flakes to blow the top of your head off…. but remember, the heat will increase as it sits on the stove so it’s better to be cautious.  If you end up with leftovers, you may get a little more heat factor after a day in the fridge!

Condiments atop of Turkey Veggie Chili

Turkey Veggie Chili

1 lb ground turkey

1 large onion chopped, about 2 cups

5 -6 garlic cloves, minced

1 large bell pepper chopped, about 1 ½ cups

2- 3 medium carrots, peeled and chopped, about 1 ½ cups

2 medium tomatillos, chopped

1 jalepeno, minced (omit if you don’t want it too spicy)

1 cup corn

1 15 oz can black beans, rinsed and drained

1 container of chopped Pomi tomatoes (or 28 oz can of chopped tomatoes)

1 8 oz can of tomato sauce

1 cup of water

4 teaspoons sweet paprika

1 ½ teaspoons dried Mexican oregano

1 ½ teaspoons dried marjoram

1 ½ teaspoons dried thyme

1 ½ teaspoons dried ground coriander

2 teaspoons dried ground ancho chili powder

1 – 2 teaspoons dried ground chipotle chili powder (depending on how much heat you want)

1 – 2 tablespoons extra virgin olive oil

kosher salt to taste

1 -12oz bottle of Mexican beer of choice (Pacifico Clara adds great flavor)

In a large pot over medium high heat, heat olive oil and sauté onions and garlic with a couple pinches of kosher salt for 5 minutes.  Add bell pepper, carrots, tomatillos and jalepeno (if using) and continue to sauté until onions are opaque.

Add ground turkey, continue to sauté until turkey is brown.  Add chopped tomatoes, tomato sauce and water.  Add all the spices and stir.  Adjust seasoning to taste.  Reduce to simmer for 30 minutes.

Add corn and black beans and continue to simmer for 30 minutes.

Serve over rice or with corn bread.    Condiments that go well: chopped scallions, grated colby-jack cheese, sour cream.

Chili simmering in the pot

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