Chili can be a surprisingly controversial topic. Depending on where a person is from (lookin' at you, Texas), a person may declare strong feelings one way or another for chili that contains beans, no beans, meat, no meat, or even pasta (WTF, Cincinnati?). Even leaving these regional differences aside, most people have a version of chili that they like best, whether it's a cherished family recipe or just something they dreamed up one day in a moment of experimentation (hello, me).
Around here, the family favorite has become a version that's pretty decidedly Tex-Mex, with a bold vegetable and spice base, a hefty bean presence, a tart splash of lime juice and a finishing sprinkle of chopped cilantro and avocado cubes.
Bonus points if you serve it with crusty bread, warmed flour tortillas or corn tortilla chips on the side.
We make the family chili with ground turkey to lighten it up a bit, but feel free to substitute pork or beef if you're feeling hearty. Let's end the chili controversy once and for all and just agree to agree -- this is the best one! ;)
Hearty Tex-Mex Turkey Vegetable Chili
- 2 tablespoons olive oil, possibly a little more
- 1/2 large white onion (about 3/4 cup in medium dice)
- 1 lb ground turkey
- 3 tablespoons chili powder
- 2 tablespoons cumin
- Kosher salt
- Black pepper
- 3 carrots
- 3 celery stalks
- 1 red bell pepper
- 1 quart chicken stock
- 1 quart water (refill chicken stock contaniner & add)
- 2 14 oz. cans black beans
- 2 14 oz. cans kidney beans
- 1 28 oz. can diced tomatoes
- Limes
- Cilantro
- Colby jack (or other) cheese
- Avocado
- Place a large stockpot on the stove and add chicken stock, water, diced tomatoes with the juice from the can, and all the beans (after they are drained and rinsed). Heat over medium.
- Chop half an onion in a medium (1/4") dice. Peel carrots, slice lengthwise and chop into 1/4" sections; slice celery and chop into 1/4" sections (use the leaves as well). Slice & chop bell pepper into a similar medium dice.
- Drizzle oil into a large stainless skillet (a nonstick pan is fine, too) until the bottom is just coated, heat over medium high. Add ground turkey and cook until browned, breaking meat up with spoon as it cooks. Sprinkle lightly with salt and pepper as it cooks. Add chili powder and cumin to turkey, toss until well coated and cook for another 30 seconds, then transfer the seasoned turkey to the pot of beans. Return pan to stove and reduce heat to medium, add another small drizzle of oil, add onion, carrot, celery and bell pepper, sprinkle lightly with kosher salt. Cook for a few minutes until vegetables are softened, scraping up any browned bits from the pan as you go.
- Add softened vegetables to the large pot, raise heat to high and bring the chili just to a boil, then lower it to medium low. Let simmer for at least an hour, tasting once in a while. While chili simmers, slice limes, wash, dry and chop cilantro, and grate some cheese. Slice avocados just before serving. Taste chili again, squeeze in lime juice and more salt to taste. Serve with remaining lime wedges, garnish with grated cheese, avocado cubes and cilantro. Serve with bread, flour tortillas or tortilla chips on the side.