Before the holidays, Charlie cooked dinner one night and surprised me by making one of my recipes. This was a win win for both of us. If the dish was lousy, then it would be my fault. And if this was the case, then at least I was dating someone sweet enough to want to cook his way into my weird little food world.
The reason why any missteps would be at the hands of my recipe writing is that Charlie is actually a really good cook. I’ve been getting spoiled with weekend eggs that I didn’t have to scramble. So when I saw my chili con carne in the pot, I was little nervous on my behalf. It’s one of my older recipes – from before this site even existed. And like my taste in accent tables and party outfits, my recipe writing skills have come a long way since I was 24.
Luckily, the chili was delicious, albeit a bit lacking in the heat department. This could just be a side effect of exponential sriracha usage in the years since writing the recipe. We remedied the situation by giving our bowls tiger stripes.
Anyway, all of this is to say, that when I set out to develop a chili recipe using Muir Glen’s fire roasted tomatoes and Simply Organic’s spices, I took a page from my old chili con carne and then turned up the heat. Since I also eat a lot less red meat than I did when I was 24, I decided to do a healthy turkey chili recipe. The jalapenos and spicy chili mix added the requisite fire for my palette of today, though I have yet to get my trusty recipe tester to give it a whirl.
If you’re craving more chili recipes, hop on over to Muir Glen’s Facebook page to check out their roundup. Feel free to passive aggressively share with your loved ones, if you’d like them to be the one making it for you.
Turkey Chili with Black Beans and Jalapeno
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 1 pound ground turkey preferably dark meat
- 1 jalapeno seeds removed and minced
- 4 garlic cloves minced
- 1 packet Simply Organic spicy chili seasoning see note
- Two 15-ounce cans Muir Glen Fire Roasted Diced Tomatoes with Green Chile
- One 12-ounce bottle beer I used New Planet Gluten-Free Brown Ale
- Two 15-ounce cans black beans rinsed and drained
- 2 teaspoons sea salt
- ¼ cup finely chopped cilantro leaves
- Juice of 1 lime
- In a large lidded Dutch oven or stockpot, heat the oil. Sauté the onion over high heat until beginning to soften, 4 minutes. Push the onion to the sides of the pan and add the turkey. Cook the meat, stirring occasionally and breaking apart the meat clusters, until nicely browned and cooked through, about 7 minutes. Add the jalapeno, garlic, and spice mixture. Cook until fragrant, about 2 minutes. Carefully pour in the tomatoes, scraping up any brown bits from the bottom of the pan. Cook until the tomatoes are soft and the liquid has reduced, 3 minutes. Pour in the beer, black beans, salt, and 2 cups of water. Bring to a simmer, turn the heat to medium low, cover and cook for 1 hour, until the chili has thickened and the flavors have intensified. Stir in the cilantro and lime juice.
- Ladle the chili into bowls and garnish with additional cilantro and lime wedges.