A chili that’s ready to eat within an hour, with no slow cooker or hours of simmering needed? Sold! I picked this recipe up from Food Network Magazine (Sept. 2014)… and with a little tweeks of my own (which I think you’ll love!), this recipe was born. Seriously, this is an awesome weeknight recipe. And makes for fantastic leftovers.
My favorite part of this recipe is the extra crunch from the crushed tortilla chips. As I made my way through my bowl of chili, I kept adding more crushed chips so I had them in every bite. The chili has a fairly medium heat, but if you’re looking for extra spice, add a chopped jalapeño.
- 1 pound ground turkey
- 1 tablespoon vegetable oil
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup water
- 3 bell peppers, roughly chopped (green, yellow, red)
- 1/2 cup sweet onion, chopped
- 5 scallions, sliced (white separated from the green)
- Salt and Pepper
- 2 cans (14.5 ounces) fire-roasted tomatoes
- 2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 2 teaspoons cornmeal
- Tortilla chips, crushed
- Toppings: Sour cream, extra sharp cheddar cheese
- In a large skillet, cook the ground turkey until no longer pink. Set aside.
- In a large pot, heat the vegetable oil over medium-high heat and add the tomato paste, chili powder and cumin. Cook, stirring until mixture darkens (about 1 minute).
- Add the water, bell peppers, onion and scallion whites. Saute until the bell pepper is crisp tender (about 6-8 minutes), then season with salt and pepper.
- Add the cooked turkey to the pot, and stir in the fire roasted tomatoes, chicken broth and beans.
- Lower the heat to medium-low. Partially cover the pot and let simmer for 10 minutes, stirring occasionally. Add the cornmeal (this will thicken the chili), half of the scallion greens and stir well. Simmer for another 10 minutes. Taste test and add salt to your liking (I added about 1 1/2 teaspoon salt).
- Spoon chili in bowls and top with crushed tortilla chips, cheddar cheese, sour cream and leftover scallion greens.