I read Real Housewives star Bethenney Frankel's Naturally Thin over the weekend and came across this recipe for a turkey chili which I thought sounded really good. I make an amazing chili in the winter using my mom's ground pork-and-beef tried-and-true recipe, which is hearty and delicious and full of flavor, albeit high in fat and calories. I tried to make a turkey chili a few years ago using a recipe from Shape, but it came out rather bland and unappetizing (waaaaaay too many vegetables for my liking). So I thought I'd give this a go.
I made a lot of changes to this recipe since the ingredients listed in her book made one serving (who wants to go to the trouble to make one serving of anything, besides maybe a sandwich?), and added some of the spices and herbs that go in my mom's recipe. So, here is my variation on hers!
Turkey Chili with Zucchini and Bell Pepper
1 tsp extra virgin olive oil
1 onion, diced
4 teaspoons chili powder
3 teaspoons cumin
4 cloves garlic, minced
1 stalk celery, diced
1 small carrot, diced
1 red bell pepper, diced
1 lb ground turkey breast (what I got with the supermarket came with a bit more than a pound, so I used all of it)
28 oz. puréed canned tomato sauce
1 zucchini, diced
1 can (15 oz) pinto beans, drained and rinsed
1/4 tsp allspice
1/2 tsp dried oregano
Bring oil to medium heat in a large soup pot. Sautée onion and garlic until onion is translucent, then add celery and carrot. Cook for another minute or so, then add chli powder and cumin. Cook for about a minute to bring out the flavor of the chili powder and cumin, then add 1 red bell pepper, diced, followed by the ground turkey breast, breaking up the pieces of turkey as you go. Allow the turkey to cook for a bit, browning, then add the tomato purée.
Bring to a simmer. Cook for about 10 minutes and add the diced zucchini. Cook for about 20 minutes, add the pinto beans, allspice and oregano, and cook for at least 20 minutes, longer if you have the time. This is almost as delicious as my mom's super fatty traditional chili!