There’s nothing like a full belly from a hearty bowl of chili. This is one of the easiest recipes I have and it goes such a long way. People typically only make soup when it’s cold out. You’re supposed to eat chili when it’s chilly, get it? 🙂 But this chili is good on burgers, nachos, hot dogs, literally everything. By popular request, I make this bad boy often.
- 2 large green peppers
- 1 large onion
- 2 29 oz cans of crushed tomatoes
- 2 cans of tomato sauce
- 1 can of tomato paste
- 2 cans of black beans
- 1 tsp sugar
- 1 lb ground turkey
- 2 tsp fajita seasoning
- 4 cups corn
- 3 tbsp chili powder
- 1 tbsp minced garlic
- 3 tsp sea salt
Dice and sauté the peppers and onion in a large cast-iron pan (if you don’t have cast-iron, any pan will do. But I strongly recommend a cast-iron). Start with the peppers. They usually take a little longer to caramelize than the onions. After they’ve gotten a good sweat on, I add a tsp of sugar and stir. It adds a nice sweetness and helps bring out the goldenness of the onions and char the peppers lightly.
In a large pot, add the crushed tomatoes, tomato sauce and tomato paste. Turn on medium to get the heat moving quickly. Pour the black beans into a large strainer and rinse well to remove the bean water. Add the beans to the pot with the tomatoes.
When the peppers and onions are finished, add them to the pot of beans and tomatoes. In the same pan as the peppers and onions, add the ground turkey. We love this Butterball Everyday turkey. Brian actually had no idea that I use turkey until I added this recipe to my Instagram stories. I think it tastes better than ground beef and it’s definitely leaner. I add a dash of fajita seasoning to add some flavor to the meat.
After it browns, add it to the pot.
This was not a part of my original recipe, but I have recently loved the bright pop of sweet corn in chili so I’ve been adding 4 cups to every pot of chili I make. You can use frozen or fresh corn.
The seasonings are really what drives this baby home. Once all the ingredients are in the pot, add your chili powder, salt, and garlic.
Partially cover on LOW heat, for 3 hours stirring occasionally. Then enjoy!