A bowl of savory chili is one of my family’s favorite meals but I have to get the ingredients just right for everyone or I have a mutiny on my hands. Too spicy and my child turns her nose at it. Too bland and my husband gives me the, “you expect me to eat this look.” To keep the kitchen table at peace, I’ve found the perfect blend of spices and added a few vegetables and beans to pump up the nutrition factor. Chili can be used for more than just chili too! Add a spoonful on a potato, on a hot dog, or use for burritos – the possibilities are practically endless!
Originally I had planned on different post today but I was told I HAD to post this by The Husband and a few friends on my personal Facebook account when I called out for help on which beer (Stella or an IPA) to use in the chili. Unfortunately, since I was not planing on posting this I do not have step bey step photos as usual.
Turkey and vegetable green chili is basically a rip off the hatch chile and chicken stew I posted last month after I cleaned New Mexico out of their hatch chilies on a recent trip. It is not a true Texas chili because it’s loaded down with vegetables and beans to make a healthy well balanced meal. So please don’t e-mail me saying this is not chili because it has beans and vegetables in it. You know who you are. Just hold the e-mails for something else that I will do to offend you in the future. This is inspired by my neighbor, George, who makes the best “not Texas chili.” George it’s fall and I am waiting for the my annual chili invite. Just to let you know, you can find me next door with a spoon in hand. Full of vegetables and lean healthy protein, turkey and vegetable green chili is the perfect well-balanced meal for the family that is incredibly yummy.
Turkey and Vegetable Green Chili serves 4 to 6
- 1 Tbs extra virgin olive oil
- 1 onion
- 3 cloves of garlic, peeled
- 1 red bell pepper
- 1 serrano pepper optional
- 2 carrots, peeled
- 1 pound lean ground turkey
- 1 cup of diced hatch (green) chilies (fresh roasted or 2 4oz cans)
- 1 can great northern beans
- 1 cup fresh or frozen corn kernels
- 1 3/4 cup chicken broth
- 12 oz lager or pilsner style beer (I used Stella but any one will do)
- 1 1/2 Tbs cumin
- 1 Tbs green chile powder (red will work too)
- 1/2 Tbs ground oregano
- 1 tsp sea salt
- 1 Tbs cornmeal
- Dice the onion, garlic, bell pepper, serrano, and carrot into small cubes.
- Heat 1 Tbs of olive oil over medium heat in a large stew pot or dutch oven.
- Add the onion, garlic, bell pepper, serrano, and carrot. Saute until onions are transparent, about 5 minutes.
- To the pot, add the ground turkey and cook until browned. Use a wooden spoon to chop the turkey into small pieces while cooking.
- Once the turkey is browned, add the remaining ingredients, excluding the cornmeal. *Note: I like my chili hot. If you are making this for your children add the spices sparingly. You can always add more according to your tastes when the chili is finished.
- Cover and simmer on low for 1 hour and 30 minutes.
- With a ladle, remove about a 1/2 cup of the cooking liquid and place in a heat proof container such as a glass measuring cup. Add the cornmeal to the cooking liquid and stir. Return this cornmeal mixture back to the chili. Stir the chili well and simmer for another 30 minutes or until the chili has thickened.
- Taste and add any additional salt or spices as needed.
- Serve and enjoy. I usually serve this with corn tortillas that I cut into chip size, spray a little cooking spray on and bake in a 350° oven until crisp.
Oh crap. I’m running late for Mia’s music class. Hope you have a great uneventful Elmo free day. Oh wait that is my wish.