Here a quick easy and delicious recipe to spicy up your Friday. I made this chilli the other night, at the request of my fiance, to warm up an other wise cold New York city night. Weirdly enough, I’m a bean freak. There really isn’t a bean that I don’t like and if you think they all taste the same well then you’re crazy. Each and every bean has its own distinct flavor and mouth feel. The three beans in this recipe, pinto ,black and kidney, meld perfectly together to make this a hardy and protein packed meal. Honestly, you could make this vegan and not use the Turkey (or ground beef) if you wanted but for me and my house, we are carnivores, so some type of meat was required.
Ingredients:
1 lb Ground Turkey
1 packet of Chili season (sometimes I make my own and you should, I was just being lazy)
1/2 cup chopped onion
1/2 cup canned pinto bean
1/2 cup canned Kidney beans
1/2 cup canned black beans
1 cup Corn
1 16oz can Diced tomatos
1 16oz can Tomato
1 Habenero Pepper
Greek Yoghurt (which I used) or Sour cream and chives (didn’t have any so I used parsley which actually added a great flavor) to garnish
I do have to warn you, this chilli is not for the faint of heart. If you aren’t that good with spicy I would suggest using half of the pepper, not using the seeds of the pepper or not using the pepper at all. Do what works for you. We love spice so I used a whole pepper and it was pretty spicy.
Directions:
1.In a large skillet sprayed with a bit of cooking spray, brown the turkey.
2.In the mean time, dice the onion and pepper .
3.When the meat is finished browning add onions, peppers and chili seasoning. Cook for about 2 minutes until onions are tender
4. Add tomato, tomato sauce, beans and corn, stir and cook for another 5-10 min until sauce is thick and everything is well incorporated.
5. Add salt and pepper to taste, if needed.
6. Remove from heat and serve
7. Take pictures, share and tag #AccordingtotheMenu
