There’s a chill in the air folks! It’s that time of year again. Our long summer days are quickly reversing into short brisk fall ones. Adios, summer! It was a blast while you were here, but now we have to get down to business. It’s time to start “adulting” again. Kids are back in school which means super busy schedules that require some seriously strong coffee. One of my favourite fall dishes is Chili Con Carne. It’s incredibly simple and quick to make, which means minimal effort. High five.
This recipe is a variation of the typical beef chili. I’m always looking for ways to make healthier choices in my cooking, whilst maintaining flavour! So today I’ll be using ground turkey. Always read the label on ground turkey! Turkey is not always the healthier option. Depending on how much dark meat is in the mix, it may be high in fat and calories.
Think fresh people! I try to incorporate as many fresh and organic ingredients as I can. In my opinion, produce from the farmers market or even your own garden is way more flavorful than store bought. The final harvest is quickly approaching for our garden, and I’m bummed! There is nothing more satisfying than using fresh vegetables that you grew with lots of TLC.
I hope you enjoy this dish as much as I did!
Chili Con Carne
- 1 tbsp olive oil
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 small red pepper, roughly chopped
- 1 small green pepper, roughly chopped
- 1 heaping tbsp chili powder
- 2 heaping tsp ground cumin
- 1 heaping tsp oregano
- 1 tsp cayenne powder (optional)
- 1 (28 oz) can of crushed fire roasted tomatoes (any crushed tomatoes will do.)
- 1 (19 oz) can red kidney beans
- 1 (19 oz) can white kidney beans
- 1 lb extra lean ground turkey
- 1 cup no-salt-added chicken broth
- 1 cup corn (frozen, canned or fresh)
- fresh cilantro to taste (I used about one tbsp of chopped fresh cilantro, however, feel free to add as much or as little as you like.)
- 2 tbsp balsamic vinegar
- 1 lime
- hint of lime tostitos tortilla chips
- Step 1 Finely chop up your garlic, carrots, celery, and onion.
- Step 2 Get out your biggest pot and put on medium high heat and drizzle with olive oil. While that is heating up, chop up the peppers (make sure to remove the seeds and stems).
- Step 3 Add all vegetables to the pot and add the chili powder, ground cumin, oregano, cayenne, and a good pinch of S+P. Let the vegetables cook for about 5 minutes or until they begin to soften.
- Step 4 Add in the drained and rinsed red and white kidney beans, along with the can of crushed tomatoes. Drop in your hunk of ground turkey and break it up until well incorporated.
- Step 5 Pour in the cup of chicken stock. Add in your chopped cilantro and corn. Add the balsamic vinegar and another good pinch of S+P. Stir. Bring the heat up to a boil and reduce to a simmer for about an hour, stirring occasionally.
- Step 6 Serve with a big dollop of guacamole and a squeeze of lime juice. This REALLY brightens up the flavour! Also, Hint-of-Lime Tostitos tortilla chips to dip. Because why not.