SOUTHWEST CHILI.

Photo Mar 24, 7 53 46 PM

Ok.

What is the DEAL with this springtime weather we have been getting? I am totally one of those people who has an opinion about these things. (Yikes!)

But, seriously? We got a snow day yesterday, March 25th, five days after spring was supposed to, well…SPRING! Not my fave.

I long for warmth and sunshine and flowers and iced coffee and cookouts! Yes, I do.

I guess this means I have to be patient? Sigh.

So, in the spirit of making the best of things, I decided to celebrate one of my favorite things about the cold. Chili and cornbread!

I’ve shown you my absolute favorite meatless chili recipe, and now I’m going to give you the most fabulous traditional version. Of course not without plenty of non-traditional twists ;)

Like lime. And corn. And cocoa powder?

I promise you! It all works together. So well. Almost too well for as many ingredients as there are. The combination of the ground turkey, plus the three different varieties of beans lends to a chunky, hearty texture.  All of which are enveloped in this smooth, deeply flavorful sauce, that has a touch of spice without killing your mouth. The lime juice and the cocoa bring out the authentic chili flavor, so you can really enjoy each and every dynamic bite.

And I don’t know about you, but that is the kind of bowl I want to warm me up!

Photo Mar 24, 7 53 55 PM

SOUTHWEST CHILI

1 teaspoon olive oil

1 pound ground turkey

2 green onions, chopped

1/2 yellow onion, chopped

1/2 teaspoon garlic powder

3/4 cup salsa (Use your favorite kind!)

1 15 ounce can diced tomatos with green chilis

1 15 ounce can tomato sauce

1 cup chicken broth

2 tablespoons dried cilantro

2 tablespoons chili powder

1/2 tablespoon cocoa powder

1/2 tablespoon ground cumin

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons lime juice (About half a lime.)

1 15 ounce can dark red kidney beans, drained

1 15 ounce can black beans, drained

1 15 ounce can pinto beans, drained

1 cup frozen corn, thawed

***sliced avocado, cheddar, sour cream/greek yogurt

Photo Mar 24, 7 53 58 PM

In a large pot, heat olive oil over medium high heat. Add ground turkey and break it into small pieces with a spatula. Cook until browned all the way through.

Drain ground turkey into a colander with a bowl underneath to catch grease. Set ground turkey aside and pour 1 tablespoon of left over grease back into the large pot.

Add green onions, yellow onion, and garlic powder to the pot. Saute over medium heat for 3 minutes, until onions are slightly soft.

Next, pour in the salsa, diced tomatoes, tomato sauce, chicken broth, cilantro, chili powder, cocoa powder, cumin, paprika, oregano, salt, pepper, and lime juice. Stir to combine and add in the ground turkey. Reduce heat to low, cover pot, and simmer for 45 minutes. Stir occasionally.

Increase the heat to medium and stir in kidney beans, black beans, pinto beans, and corn. Cook for 15 more minutes.

Ladle into bowls and serve with avocado, cheddar, and sour cream or greek yogurt. Devour that deliciousness!

TINA’S TIP: You can pair this over rice, in a bread bowl, with a baked potato…OR WITH THIS CORN BREAD

Photo Mar 24, 7 54 06 PM

Inspired by Cooking Classy.

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