Turkey Chili

When it’s cold outside–and if you live anywhere like where I live, it has been cold lately–all I want to do is curl up with some hot cocoa while something warm and delicious simmers in the kitchen. I have tried this chili a couple of times, reducing the chili powder to find the happy medium where I get the flavor without staining my tupperware when I take leftovers to the office for lunch. Adding more of the spices to bump up the flavor, reducing the cinnamon for just a little of that unidentified warm flavor. This is super easy soup, just how I like my cold-weather meals.

Turkey Chili

1 lb. ground turkey*
1 onion, diced
3-4 cloves garlic, minced
salt/pepper generously
2 TB chili powder
1 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon dry mustard
1 1/2 teaspoon oregano
1/2 teaspoon cayenne
1/4 or less of cinnamon
1 28 oz. can of diced tomatoes
1 4 oz. can of green chilies
1 15 oz. can beans, rinsed and drained (I used a blend of pinto, black, and kidney)
1 15 oz. can corn, drained
1 bay leaf
1/2 cup water

*you could use turkey, beef, and/or ground pork for this, whatever you prefer.

Toppings
Shredded cheddar
Sour Cream
Diced Avocado
Fritos

Brown the turkey with the onion and garlic, stir in the spices and simmer for a few minutes. Throw everything else in a crock-pot and simmer on low for 8 hours (or high for 4 if you’re in a hurry).

When chili is done, taste and adjust seasonings as desired. Serve with sour cream and shredded cheddar cheese, diced avocado and Fritos. (Um, those last two are really amazing additions, so amazing, in fact, that I ate the entire bowl before I could take a proper picture and didn’t have another avocado or more Fritos to recreate my culinary genius*. Food blogger fail.)

*Yes, I just defined culinary genius as “add Fritos.” You’re welcome.