This weekend, my roommates and I came home after a long drive tired and starving. We walked in the door and the entire apartment smelled spicy and warm and well…amazing. My roommate Lauren had made her mom’s chili recipe, and I can say that I haven’t been that grateful to see a bowl of chili in a looong time. Let’s just say there’s a reason they call it comfort food, and we should all be looking to get comfortable as the weather gets colder.
This chili was so good and so simple that I couldn’t help but share–I’ve made some adjustments to make it a little lighter, but it’s still your classic chili. So cuddle up and dig into a big, warm bowl of this healthy, filling goodness.
Makes two large Tupperware containers full.
What you’ll need:
a huge pot
one sauce pan
2 lbs ground turkey
1 tbsp olive oil
1 Spanish or cooking onion, chopped
2 red bell peppers, chopped
4 tbsp chili powder
3 cups water
1 26 oz. can tomato puree
2 14.5 oz. cans of chopped tomatoes
2 15 oz. cans of kidney beans, drained
salt to taste
What to do:
1. Brown turkey in the bottom, drain fat and set aside
2. Add oil to pot and sautee onion for five minutes
3. Add red bell pepper to the onions, sautee for three minutes
4. Add chili powder and quickly add water
5. Add puree, tomatoes, beans, salt and turkey
6. Bring chili to a boil, then reduce heat to simmer
7. Cover and let simmer for three hours
