Charles Lohrmann | Editor
“Even though this recipe defies the conventions and traditions of Texas chili by starting with turkey and including beans, it makes for a satisfying and nutritious meal.”
1 pound ground turkey
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon red chili powder
1 teaspoon cumin
1 can (15 ounces) diced tomatoes
1 can (16 ounces) black beans, drained
1 can (16 ounces) kidney beans, drained
Salt to taste
Pepper to taste
1/2 cup chopped cilantro
1. Brown the turkey in a Dutch oven or soup pot over medium-high heat, then drain fat, if desired. Transfer the meat to a bowl and set aside.
2. Heat the olive oil in the same pot, add the onion and sauté until softened, about 5–7 minutes. Add the garlic and reduce heat to low. Stir the cooked turkey into the onion mixture, then stir in the chili powder and cumin.
3. Add the tomatoes, black beans, kidney beans, and salt and pepper, and stir to combine. Add a can of water if needed, or use chicken broth to thin.
4. Raise the heat to medium and simmer 10 minutes. Stir in the cilantro and simmer an additional 10 minutes, then serve. Taste and adjust seasonings as desired.
Consider topping this chili with a dollop of sour cream, grated Monterey Jack cheese and sliced scallions. A splash of hot sauce or a squeeze of fresh lime juice perks up the flavors. Ground beef, ground pork, bison or lamb can be substituted for the ground turkey, and the amount and variety of beans can be adjusted. The canned ingredients are mostly for convenience; feel free to add fresh ingredients to enhance the flavor.