Turkey Chili (Mediterranean style recipe)
Ingredients
For the homemade chili powder:
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 1/2 teaspoon dried oregano
- freshly grated black pepper
For the chili:
- 1 pound (450 grams) ground turkey breast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 cup (245 grams) chicken broth - or water with 1 chicken bouillon mixed in it
- 1 can (14 oz / 400 grams) tomatoes, pureed
- 1 tablespoon maple syrup or honey
- 1/2 green pepper, chopped
- 1 red pepper, chopped
- 1/2 cup sliced Kalamata olives
- 1 can (14 oz / 400 grams) red kidney beans, rinsed and drained
- 1/2 cup frozen sweet corn
- 1 small bunch parsley, chopped
For the toppings:
- chopped green onions, Greek strained yogurt, red pepper flakes
Instructions
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Saute the ground turkey: Heat a large pan over high heat and add the olive oil and the ground turkey. Let the meat brown well without stirring (this will develop some flavor). Once the meat is dark brown, stir and break any lumps. Cook until all the liquids are evaporated.
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Make the chili: Add the chili powder, the onion and the garlic and cook stirring very frequently for 2-3 minutes or until the onion is glossy. Add the chicken broth, the tomatoes, the honey, the peppers, the olives and the beans. Bring to a boil and reduce heat to a gentle simmer. Cook uncovered until the chili is left with a thick sauce (about 40-60 minutes).
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Finish: Add the corn and the parsley and cook for another 2-3 minutes. Serve with the side of your choice and add the yogurt, green onions and red pepper flakes on top.
Recipe Notes
- Don't over-crowd the pan with the ground meat. A wide pan will brown the meat better.
- You can substitute the onion and the garlic clove with 1/2 teaspoon garlic powder and 2 teaspoons onion powder/flakes
- For a spicy chili add 1/2 -1 teaspoon cayenne pepper or a few drops of Tabasco sauce.
- For a thicker sauce mix two tablespoons of corn starch in 3 tablespoons of cold water and add it to the pot during the end of cooking. Let it simmer for 2-3 minutes until the corn starch coagulates and thickens the sauce.
- Spices can have stronger or weaker flavor depending on their origin, age and storage conditions. Taste your chili halfway through cooking and add more seasoning if needed.
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