It’s officially Fall. What does that mean for us Floridians? Well, it means that it is slightly less hot and humid. Slightly. Regardless of the temperature outside, chili is in order as soon as the Fall and football season come into play.
Here is my secret weapon. It’s kind of like chili in a jar and saves me time in the kitchen.
I usually never write down what I put in my chili, but yesterday I thought that I better do so.
My son, ABC, wanted to assist me and prompted me to write everything down so that he could follow my recipe when he is able to cook on his own. So here it is…
Charlee’s Chomping Chili recipe
- 2 T. Grape seed oil
- 2.5 lbs ground turkey
- 1 onion, diced
- 1 C. Carrots, diced
- 4 cloves of garlic, minced
- 1 1/2 tsp. Himalayan sea salt (pink salt)
- 1/2 tsp. cracked pepper
- 2 T. Chili powder
- 2 tsp. Paprika
- 1/2 tsp. Coriander, ground
- 1/2 tsp, dried oregano
- 1 tsp. cocoa powder
- 2 T. Coconut sugar or light brown sugar
- 2 bay leaves
- 2 cups chicken or beef stock
- Juice of one lime
- Organic mild salsa, 16 oz jar (2 cups)
- 1 15oz can tomato sauce
- 1 can of cannellini beans, or kidney, drained
- Shredded cheddar cheese, optional
1. Bring a large stock pot and set to medium heat with the oil. Once the oil is heated, add minced garlic and stir until the garlic becomes fragrant. Add onions and carrots until softened.
2. Add ground turkey and cook until browned.
3. Add the rest of the ingredients into stock pot and mix until well incorporated. Adjust seasoning as needed to meet your flavor needs.
4. Reduce heat to medium low and cook for about 10-15 minutes.
5. Serve with cheese, green onions, and bacon crumbles. Optional.