I hope that everyone had a very Merry Christmas! My family got together and enjoyed our annual progressive small plate Christmas Eve dinner. Basically, everyone is responsible for bringing one small plate to share. We had 8 courses in total – a smoked salmon appetizer, lobster bisque, roasted beet and goat cheese salad, sous vide duck with a savory bread pudding and a burgundy sauce, pot roast sliders with crispy onions and wasabi aioli, slow roasted lamb with a warm carrot salad and mint yogurt, and finally I made vanilla bean pots de creme with tart cherry compote, sour cream, pistachios and a salted rosemary shortbread cookie (recipe on the blog soon!). It was a huge meal and, honestly I’m still full.
After a busy Christmas I was in the mood for something warm, easy, and comforting…. hence a chili recipe. It’s also relatively healthy – my body is grateful! This recipe is my new favorite for chili. I’m not a huge fan of beans but you could add them in if you want. It’s spicy, hearty, and oh-so-tasty. The addition of the dried cranberries on top makes it feel a little festive.
No Bean Turkey Chili
2 lbs lean ground turkey
1 yellow onion, diced
1/2 cup diced green bell pepper
1 small jalapeño, finely diced
1 cup fresh or frozen corn
2 cans (14.5 oz) of Mexican stewed tomatoes
1 can (6 oz) tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
3 tsp hot sauce (I use Tapatio)
2/3 cup chicken broth or water
Salt and pepper to taste
Toppings
Dried cranberries, fresh cilantro, and light sour cream
This, like many chili recipes, is incredibly simple!
In a large non-stick skillet sauté bell pepper, onion, and jalapeño until tender and fragrant. Pour mixture into slow cooker. Using the same skillet sauté the ground turkey until completely cooked. Season with salt and pepper and add to the slow cooker.
Add the stewed tomatoes, tomato paste, corn, and chicken broth to the slow cooker and stir everything together. Finally, add the spices and hot sauce and stir thoroughly.
I typically make this a day before I’m going to cook it. There’s nothing easier than turning the slow cooker on in the morning and coming home to a hearty and delicious meal. I’m also convinced that the flavors meld together even better when they sit together in the fridge overnight.
Cook on low for 8 to 10 hours.
Serve with chopped cilantro, a dollop of sour cream, and a sprinkle of dried cranberries. I know, I know… DRIED CRANBERRIES?? Yes, they really add something special.
Enjoy!
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