Recipes for my record. Turkey and black bean chili (Veg and possibly vegan option)
Turkey and Black Bean chili
2 lbs turkey. (Preferably dark meat if buying from Whole Foods)
Cinnamon
Honey
Cumin (ground)
Chili Powder
Paprika (or spicy Paprika if your family can tolerate it)
Pepper
Garlic Powder
Salt
1 large onion
50 oz of pasta sauce. I used 2 25 oz jars of Whole Foods everyday value organic traditional tomato sauce.
2 can of tomato paste. (Not the tiny one the next size up) I used Hunts
Directions:
Saute one huge onion in a tablespoon of butter on a medium fire until they are clear and smell bomb. Better still wait until they are browning on the edges.
Then add your turkey and if necessary 1/2 teaspoon of olive oil so turkey won't stick. Season turkey with:
2 tablespoons of chili powder
2 tablespoons of garlic powder
2 tablespoons of cinnamon
1 tablespoon of cumin
2 tablespoons of paprika
Salt to taste (I used garlic salt)
Fold the seasonings into the meat and if necessary break up the ground turkey until the chunks are small and evenly sized and the onions are well spread through the meat. If you like your chili spicier you can add more tablespoon of the chili powder, cinnamon, and paprika. I'm not a big fan of cumin so I omitted it until later.
Once meat is just browned transfer all your goodies into a big pot on a medium high fire. Add tomato sauce and paste and mix in. Then stir in two cans of black beans, including juices. (You can add more if you want moar beans)
To this new lumpy mess add more spices. I do it to taste and smell but I suspect I added 2 more tablespoons of the red spices, 1 more of the cumin, 2 more cinnamon, 1 more garlic. Add about 2 tablespoons of honey. I didn't measure I drizzled thin strips until the top of my chili was well, drizzled but NOT covered in a honey coat. I used clover honey because it was open. LOL
Mix it in, adjust the seasonings to taste. In my case I added a little more salt. Then I turned it down (from a 6 to a 4 on my fire) and walked away from it for about an hour.
When you return the sauce should be darker, smokier and have a slightly sweet and spicy flavor. If you think it's missing something add small doses accordingly and give it 10-15 mins from there to cook down. In my case it was all gravy so I fed my offspring and husband.
I sprinkled a tiny bit of medium cheddar on top of all of ours, and a teaspoon of sour cream. The little ones had it with a tablespoon of plain jasmine rice (their go to snack if dinner is too hairy for them) and blue corn tortilla chips. The parentals skipped the rice and had maybe 10 strips. I couldn't even finish them because I was stuffed. I had a can of corn I needed to use so I cooked that solo, added pepper, and once it was warm I threw about 1/4 of a cup into my bowl. My boys preferred theirs on the side. :P
Now this makes like, an Army's worth of chili. Which, when you're feeding 5-6 people a day is sort of what you need. Even with all of us having dinner we have enough leftovers for like, two more dinners. I think this would easily feed 10-15 people. So I'll probably freeze half so it doesn't go to waste and eat it luego. If you have a small family I'd half everything in the recipe.
If I was going to make this meatless I'd double the beans for sure. Maybe more I'd have to eyeball it. And I'd probably add sauteed garlic chunks because I'm a garlic junkie. And corn. Mmm corn. Maybe some mild peppers, like yellow and red, also sauteed. Mmm yellow bell peppers.
If I was going to make it vegan I'd scratch the butter and use olive oil instead to saute the veggies and possibly a tiny bit extra salt for flavor. I'd also make the tomato sauce from scratch or make sure the sauce is vegan. I'm not sure if vegans consider honey to be against their ethics, but if so brown sugar or some similar dark tasting sweetener probably has a very similar taste.
For future reference I'll be making my own sauce (and remember to add oregano since the recipes I adopted the spices from use oregano) and my own paste.
2 lbs turkey. (Preferably dark meat if buying from Whole Foods)
Cinnamon
Honey
Cumin (ground)
Chili Powder
Paprika (or spicy Paprika if your family can tolerate it)
Pepper
Garlic Powder
Salt
1 large onion
50 oz of pasta sauce. I used 2 25 oz jars of Whole Foods everyday value organic traditional tomato sauce.
2 can of tomato paste. (Not the tiny one the next size up) I used Hunts
Directions:
Saute one huge onion in a tablespoon of butter on a medium fire until they are clear and smell bomb. Better still wait until they are browning on the edges.
Then add your turkey and if necessary 1/2 teaspoon of olive oil so turkey won't stick. Season turkey with:
2 tablespoons of chili powder
2 tablespoons of garlic powder
2 tablespoons of cinnamon
1 tablespoon of cumin
2 tablespoons of paprika
Salt to taste (I used garlic salt)
Fold the seasonings into the meat and if necessary break up the ground turkey until the chunks are small and evenly sized and the onions are well spread through the meat. If you like your chili spicier you can add more tablespoon of the chili powder, cinnamon, and paprika. I'm not a big fan of cumin so I omitted it until later.
Once meat is just browned transfer all your goodies into a big pot on a medium high fire. Add tomato sauce and paste and mix in. Then stir in two cans of black beans, including juices. (You can add more if you want moar beans)
To this new lumpy mess add more spices. I do it to taste and smell but I suspect I added 2 more tablespoons of the red spices, 1 more of the cumin, 2 more cinnamon, 1 more garlic. Add about 2 tablespoons of honey. I didn't measure I drizzled thin strips until the top of my chili was well, drizzled but NOT covered in a honey coat. I used clover honey because it was open. LOL
Mix it in, adjust the seasonings to taste. In my case I added a little more salt. Then I turned it down (from a 6 to a 4 on my fire) and walked away from it for about an hour.
When you return the sauce should be darker, smokier and have a slightly sweet and spicy flavor. If you think it's missing something add small doses accordingly and give it 10-15 mins from there to cook down. In my case it was all gravy so I fed my offspring and husband.
I sprinkled a tiny bit of medium cheddar on top of all of ours, and a teaspoon of sour cream. The little ones had it with a tablespoon of plain jasmine rice (their go to snack if dinner is too hairy for them) and blue corn tortilla chips. The parentals skipped the rice and had maybe 10 strips. I couldn't even finish them because I was stuffed. I had a can of corn I needed to use so I cooked that solo, added pepper, and once it was warm I threw about 1/4 of a cup into my bowl. My boys preferred theirs on the side. :P
Now this makes like, an Army's worth of chili. Which, when you're feeding 5-6 people a day is sort of what you need. Even with all of us having dinner we have enough leftovers for like, two more dinners. I think this would easily feed 10-15 people. So I'll probably freeze half so it doesn't go to waste and eat it luego. If you have a small family I'd half everything in the recipe.
If I was going to make this meatless I'd double the beans for sure. Maybe more I'd have to eyeball it. And I'd probably add sauteed garlic chunks because I'm a garlic junkie. And corn. Mmm corn. Maybe some mild peppers, like yellow and red, also sauteed. Mmm yellow bell peppers.
If I was going to make it vegan I'd scratch the butter and use olive oil instead to saute the veggies and possibly a tiny bit extra salt for flavor. I'd also make the tomato sauce from scratch or make sure the sauce is vegan. I'm not sure if vegans consider honey to be against their ethics, but if so brown sugar or some similar dark tasting sweetener probably has a very similar taste.
For future reference I'll be making my own sauce (and remember to add oregano since the recipes I adopted the spices from use oregano) and my own paste.