Am I the only one that makes casseroles, chili, soups and stews all year round? Sure, they warm your belly in the winter months, but why shouldn’t you make your belly happy all year long? This chili came from my mandatory weeks of softer foods diet. I mean don’t get me wrong, eating ice cream without feeling guilty was fun for a day. But I started wanting something tasty and filling and maybe even a little healthier. Bonus is this is a one pot dish. Less to clean up.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large red onion, diced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes with green chilies
- 1/4 cup red wine
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 cup dark chocolate chips (Yes, you read that correctly)
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can red kidney beans
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup uncooked brown or white rice (optional)
- 1 cup water
- cilantro or green onions, diced
- shredded Mexican blend cheese
- sour cream
- Over medium high heat, add olive oil to large pot. Cook turkey and onions until turkey is done and onions are tender. Drain any excess oil or liquid.
- Add remaining ingredients in order of list (red onions, tomato sauce, diced tomatoes… and finally, water.)
- Stir to mix well. When chili comes to a boil, lower heat to low. Let simmer for 45 minutes. Stir occasionally.
- When ready to serve, top with cheese, sour cream and green onions or whatever you like to top your chili with.