Since I began teaching myself to cook years ago, I’ve always wanted to try making chili. But I was intimidated. It turns out I had no reason to worry. I finally worked up the courage to try it, and used this recipe for my first-ever batch of homemade chili.
It was really quite easy, and it had a much fresher flavor than the canned stuff I’ve been eating my whole life.
The only thing I was concerned about with this recipe was how soupy it was before simmering, but giving it the full hour to simmer helped to thicken it. Next time I’ll probably make it a little spicier and add some fresh garlic, but this was a great recipe for a first attempt.
1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
In a large skillet, sauté onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.