Well, it’s Super Bowl Sunday; a day that many people, myself included, think should be a national holiday. Actually, I think the Monday after Super Bowl Sunday should be the holiday so that after all that partying and eating we don’t have to get up for work. Come on, who’s with me?
Sadly, our worst blizzard of the winter decided to hit this morning cancelling Super Bowl parties all across the area. Such a shame, especially when you’re the hostess and have already bought and probably started cooking all that great food. Well, my plans certainly changed due to the weather so I decided to make a big pot of chili. There’s no better comfort food for warming you up on a stuck-in-the-house blizzard day than chili. So here’s my Super Bowl, a super bowl of turkey chili that is!
This one is kind of a no rules chili. I know, I know, many of you will not think that this is an authentic chili. Dad, I’m talking to you! It is a bean-free turkey chili with a southwestern spice profile and I think it’s a healthy fresh take on traditional chili. I would serve it with some chopped cilantro, a squeeze of lime, a little sour cream and a sprinkle of cheese…..yum!
- 1 pound ground turkey
- 1 medium onion - diced
- 1 Tablespoon olive oil
- 1 green bell pepper - diced
- 1 orange bell pepper - diced
- 1 red bell pepper - diced
- ⅔ cup green chili peppers from a jar or 2 small cans of diced green chilis
- 3 cloves of garlic - minced
- 2 14.5 oz cans of diced tomatoes
- 3 15 oz cans of tomato sauce
- 1 15 oz can of whole kernel corn (no sugar, no preservatives) - or 1½ cups of thawed frozen corn
- 1 Tablespoon cumin
- ¾ teaspoon chipotle chili powder - or 1-2 teaspoons of regular chili powder
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
- Brown the ground turkey and the onion in a large stock pot over medium high heat. Set aside.
- Heat the olive oil in a nonstick skillet over medium high heat. Add the bell peppers, a generous pinch of Kosher salt and black pepper and all of the spices. Sautee until crisp tender, approximately 6-8 minutes.
- Add the garlic to the peppers and sautee for 1 minute.
- Add the pepper mixture to the turkey.
- Add the tomatoes, tomato sauce, corn and green chilis to the pot.
- Bring the chili up to a simmer over medium high heat.
- Turn down the heat to very low and cook for 1 hour to let the flavors blend and intensify, stirring frequently.
- Serve with lime wedges, fresh chopped cilantro, lowfat sour cream and shredded cheese.