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chili con carne, turkey style and healthy, recipe

July 27, 2009

With the mercury pushing 85 and the humidity index not far behind, what better way to cool off than with a hot, spicy, spiced, and filling (not to mention healthy) bowl of chili con carne!?  Exactly.  Or not.


Either way, there are as many different cooking techniques and varieties of chili as, well, folk who make the wise decision to cook vs. purchase the ‘focus group researched, mass market produced, artificial unmentionable ingredient containing’ stuff.  And that’s a good thing, no doubt.  Highlights of my specialty batch of chili include:

  • A bunch of different roasted chili peppers lending some generous heat
  • The use of ground turkey which helps keep things lean n’ healthy (you can also use vegetable protein for the vegan in you)
  • Beans.  Yea, yea, yea…they add texture, fiber, and thickening prowess.
  • Well balanced flavor.  Indeed, this is by far the best tasting, complex chili I’ve had…by a long shot.


20 ozs. of ground turkey.  Substitute a similar amount of vegetable protein with no ill effects.

2 medium sized onions, diced

7 minced cloves of garlic

1 green bell pepper

2 habanero peppers, diced.  Given all the other peppers, unless throbbing pain is your game, I recommend you remove the seeds and ribs from at least one.  Or just omit completely.

1 poblano pepper

2 jalapeno peppers.  Remove the seeds and ribs if you can’t take the heat.

3 diced chipotle peppers with adobo

2 Anaheim/New Mexican peppers

2 TBS vegetable oil

1 14 oz. can diced tomatoes

1 8 oz. tomato sauce

1 cup water

3 TBS ground cumin

3 TBS chili powder

1 tsp smoked paprika

1 TBS garlic powder

1 TBS onion powder

1/4 tsp ground cinnamon

3 bay leafs

1 tsp dried oregano

1 14 oz can drained black beans

1 14 oz can of butter beans


Roast the green bell pepper, poblano pepper, jalapenos, and Anaheim/New Mexican Peppers over your stove until nicely charred.  Remove the skin and seeds and dice.  Charred=flavor.  Flavor=good.

Add all the peppers (those roasted and not), the onion, garlic, vegetable oil, and a tsp or so of salt to a large pot over medium high heat, cooking for 10-15 minutes.

One spicy ordeal

One spicy ordeal

Add the turkey/vegetable protein and mix until fully cooked.  Drain if necessary.

Turkey in the pool.

Turkey in the pool.

Add the tomatoes, water, spices, and salt to taste.  Bring to a boil, cover, and keep on a low simmer for 1.5 hours, occasionally stirring.

Chili spice mountain

Chili spice mountain

Add the beans and cover, cooking for an additional hour.

After the hour taste the chili for seasoning and adjust accordingly.

NOTE:  Tastes best if eaten the next day.

Serve with:

Serve over whole wheat linguini and top with diced red and green onions and grated cheddar.  Add healthy doses of Clutch, for those musically inclined readers, and Yuengling.

Simmering away.  Battery died before the chili was done...

Simmering away. Battery died before the chili was done...

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