RECIPE: Turkey Carrot Chili

Turkey Carrot Chili

Turkey Carrot Chili  - Shown with Cast Iron Skillet Old Fashioned Buttermilk Cornbread with Cheese and Cilantro

This is the basic recipe.  You can tweak this to create your own favorite:  Add additional Chili powder, Hot Chili Powder, Jalapenos, etc.  Omit the carrots.  You can substitute ground beef, ground venison, or cubed beef that has been roasted to tender, and numerous other variations.  The Turkey Carrot version is nutritious and probably the most healthiest version.

Bake a batch of our Cast Iron Skillet Old Fashioned Buttermilk Cornbread for the perfect side. Add a 1/2 Cup of shredded Mex Mix Cheese and 1 Tbsp. Dried Cilantro Flakes to the Cornbread batter for another variation.

Chili

2     Tbsp. Olive Oil

1     Sweet Onion Diced

4     Stalks Celery Chopped

2     Cloves Garlic minced

1 ½ Cups Carrots sliced

1lb  Ground Turkey

1     Can Tomato Soup (Campbell’s Condensed)

1     Tomato soup can full of water

1     15 oz Can Fire Roasted Chopped tomatoes and liquid

1     15 oz Can Red Kidney Beans

1     15 oz Can Black Beans

2     Tbsp. Dried Cilantro Flakes

1     Tbsp Liquid Smoke

1     Tbsp Worcestershire Sauce

1     Tbsp. (About) Chili Powder - I use the plain, not spicy hot-

              Use your preference and start out with ½ Tbsp

              Then adjust per your taste.

Sea Salt to taste- adjust slowly (About a tsp.)

Ground Black Pepper to taste- adjust slowly (About ½ tsp.)

In a large deep covered pot place the olive oil, Onion, Celery, Garlic, and Carrot. Cook on medium low covered until carrots are tender.  Stir often and adjust heat to avoid burning.  If need be, add 1 Tbsp. water occasionally to keep steaming action going until carrots are tender.

Crumble the ground turkey over the cooking veggies.  Break up and stir until the turkey is cooked.  Add a few pinches of salt and one pinch of ground black pepper

Once the turkey is cooked add all the other ingredients and bring to a simmer.  Taste test and adjust your salt and chili powder to your preference.  I normally cook this with the regular chili powder (no spicy heat) then have a shaker of ground Cheyenne Pepper handy for those that like it “hot”.

After you bring all ingredients to a simmer, continue to cook for 1 hour minimum.  Stir and scrape the bottom often to prevent burning.