So you know those soft, buttery cornmeal crescent rolls I made the other day? Sadly, I’m down to just a few. I’ve been eating them plain but initially served them with this hearty and healthy two-bean turkey chili.
Chili is one of my favorite go-to meals because it comes together quickly but tastes like it took all day to cook. This turkey chili, for example, requires about an hour on the stove top and dirtying just one dish! You literally throw everything in a pot and let it simmer away.
It’s a forgiving recipe, too. Don’t like black beans? Use all pinto – or vice versa. I’m guessing it would be delicious with ground chicken or beef, if that’s what you prefer. Just don’t mess with the seasonings – they’re what infuse the chili with a robust flavor in a matter of minutes.
Once the chili has thickened up, it’s ready to serve. Ladle it into bowls, top it with cheese and cilantro, and dig in!
Recipe adapted from Everyday Food: Fresh Flavor Fast.
- 2 strips bacon, cut crosswise into ½"-thick pieces
- 1¼ pounds ground turkey
- 2 onions, diced
- 2 garlic cloves, minced
- 1 fresh jalapeño, finely diced (remove seeds for a milder chili)
- 1½ tablespoons chili powder
- 1½ tablespoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- 1 28 oz. can whole peeled tomatoes
- 1 tablespoon molasses
- ½ cup water
- 2 teaspoons sea salt
- 1 15 oz. can pinto beans, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- grated cheddar cheese (for topping, optional)
- fresh cilantro (for topping, optional)
- Cook bacon in a large pot over medium heat, stirring occasionally, until crisp, 6-8 minutes.
- Increase heat to high and add ground turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8-10 minutes.
- Add onions, garlic and jalapeño and cook, stirring frequently, until soft, about 5 minutes.
- Stir in chili powder, cocoa powder and cumin and cook until fragrant, about 1 minute.
- Add tomatoes with juice, crushing with your hands as you add them. Then add molasses, water and salt. Bring to a boil and then reduce heat to a simmer. Cook, partially covered, for 30 minutes.
- Add beans and cook, uncovered, until the liquid has thickened, 25-30 minutes. Serve hot with cheddar cheese and cilantro, if using.
