This recipe comes from my favorite cooking school, The Chopping Block in Chicago, IL. I think it was the first cook-along virtual class that I took as we were coming out of the COVID pandemic. It’s a great cold-weather dish, main course or side. And it doesn’t take long to whip it up.
INGREDIENTS
2 tablespoons grapeseed oil, or other neutral oil
1 pound ground turkey
1 onion, medium dice
2 stalks celery, cut into 1/2-inch slices
3 cloves garlic, rough chopped
3 tablespoons chili powder
1 teaspoon ground cumin
One 28-ounce can whole tomatoes, crushed with their juice
1 cup your favorite salsa (see NOTES)
One 15-ounce can black beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
Salt and pepper to taste
Hot sauce, as needed
DIRECTIONS
Heat a deep, heavy pot over medium heat and add the oil.
Sauté the turkey, breaking it up with a spoon, until cooked through and well browned.
Stir in the onions and celery and cook until lightly caramelized.
Add the garlic, chili powder and cumin and cook an additional minute to toast the spices.
Add the tomatoes, with their juice, the salsa, and the beans.
Season with salt and pepper to taste.
Simmer the chili, uncovered, until slightly thickened, about 30 minutes. If the chili gets too thick, add a splash of water to thin.
Adjust the seasoning with additional salt and pepper, if needed.
Ladle the chili into bowls, and top with the garnishes of your choice.
NOTES
For me, the addition of salsa is a game changer. It eliminates needing a much longer list of spices, and allows you to adjust the ‘heat’ of the dish by your choice of salsa.
never 2 old 2 start cooking 