I am in desperate need of some summer weather. We had the worst winter in over 100 years here in Winnipeg. I wish that was an exaggeration. It’s actual fact. Now that we finally have some above freezing temperatures, we have yet to be anywhere close to average for this time of year. The trees are still bare and gardens remain empty. We have seen more rain than sunshine in the last couple weeks and I am starting to think I should move to the West Coast and at least have the ocean if I have to put up with all this rain.
Because of the cooler weather, I am still in the comfort food zone. I am still trying to eat relatively healthy, which is proving to be challenging with the lack of spare time I seem to have between my ice hockey and ball hockey schedules. That is why I really love this recipe. It makes a ton of delicious, healthy chilli, and I can easily bring it to work for lunch or have it a few nights in a row as leftovers when I’m shuttling between work and hockey.
The flavours are very complex and rich. There is a hint of sweetness from the cinnamon and cocoa powder. It also has a bit of heat with the jalapeños and cayenne spice. I love adding beer to my chilli recipes, but you don’t have to if you aren’t a fan of the flavour. I used a nice Pumpkin Ale in this recipe, but you can use any light or amber ale. To be honest, you can’t really taste it that much in this recipe since there are so many spices. However, feel free to substitute chicken or vegetable stock if you choose. Also, because you can do this recipe in a slow cooker, it’s insanely simple. If you don’t have 6 hours, you can easily make this on the stove in a large pot. You just need to brown the turkey with the onions and garlic, then simmer with the rest of the ingredients on medium low for about an hour. Super versatile and delicious.
You will need: 
2 pounds ground turkey
1 yellow onion, chopped
5 cloves garlic, minced
1 tbsp olive oil
1 (28 oz) can crushed tomatoes, no-salt added
1 (15 oz) can petite diced tomatoes, no-salt added
3 tbsp tomato paste
1/2 tsp hot sauce (I used Frank’s Red Hot)
1 (15 oz) can kidney beans, drained and rinsed
1 (19 0z.) can black beans, drained and rinsed
1 red bell pepper, chopped 1 green bell pepper, chopped
3 jalapenos, chopped
1.5 tsp. sea salt
Pinch of pepper
1 tsp sugar
3 tbsp chili powder
2 tsp oregano
1/8 tsp cayenne pepper
1 cup beer (I used a pumpkin ale, but you can use a light or amber ale)
1 tbsp unsweetened cocoa powder
1/4 tsp cinnamon
1.5 tsp cumin
In a large non-stick skillet, heat olive oil over medium heat.
Place onion and garlic in skillet and sauté until fragrant, about 3minutes.
Add your ground turkey and brown until completely cooked through.
Place in your slow cooker.
Note, you can also do this in a large pot on the stove if you don’t want to use a slow cooker. Just simmer all ingredients on medium low for about an hour if cooking on your stove.
Add your peppers to the slow cooker (or pot if you are doing this on the stove top).
Next, add your kidney and black beans.
Next, add all your tomatoes and tomato paste.
Add your 1 cup of beer next and stir well.
If you don’t want to use beer, you can easily replace it with chicken or vegetable stock.
Finally, add all your spices.
Give it a good stir.
Cook in your slow cooker on high heat for 4 hours, or low heat for 6-8 hours.
Serve with your favourite toppings.
I love sour cream, shredded cheddar cheese and green onions.
Diced avocado would also be delicious.
Here’s to the start of summer (hopefully)!
Enjoy!
Recipe adapted from: Eat Yourself Skinny