A hearty bowl of chili packed with extra vegetables, smoky chipotles and Karen’s homemade chili powder for deep, satisfying flavor.
The Spanish word chile derives from the Nahuatl chīlli and refers to chili peppers; carne means meat. This turkey chili is a generous, low-fat batch filled with beans, fresh spices and plenty of vegetables. It’s hearty but wholesome — ideal for a cold night or to prepare ahead for easy weekday meals.
This recipe makes a large pot that keeps well in the refrigerator for up to a week, so reheating with your favorite toppings makes dinner effortless. Tortilla chips add a welcome crunch and deep corn flavor; many organic varieties are available, including low-salt options.
Serving idea: For a quick appetizer, arrange large tortilla chips on a foil-lined baking sheet, spoon on chili, dot with cheese and bake until warmed and crisp. Finish with sour cream, chopped onions, sliced jalapeños and fresh herbs.
About the spice: Karen’s Homemade Chili Powder is made by toasting and grinding whole chiles with cumin, smoked paprika, garlic and oregano. It brings a fresh, authentic depth that bottled spices can’t match. Whole chiles are widely available at specialty markets and many grocery stores and are inexpensive.
Warm up this winter with a nourishing bowl of turkey chili — rich in vegetables, beans and layered with homemade spice. Enjoy, Karen.