Turkey Chili
SERVES 8 (plus a high probability of leftovers)
INGREDIENTS:
4 fourteen ounce cans of fire roasted tomatoes
2 beers (any kind)
1 can white beans - drained & rinsed
1 can black beans - drained & rinsed
1 can pink beans - drained & rinsed
1 can kidney beans - drained & rinsed
2 cans sweet corn - drained & rinsed
3 adobo chili peppers in sauce - chopped
1 medium Vidalia (or yellow) onion - chopped
1 lb of baby portobello mushrooms - chopped
2 packages of chicken apple sausages - sliced
1 lb of lean ground turkey
Olive oil, salt, pepper
Optional: sour cream and cheese to top
EQUIPMENT NEEDED:
1 large pot (we use this one)
1-2 skillets (we just converted all of our nonstick skillets to Greenpan’s ceramic skillets. See note about this below)
DIRECTIONS:
Drain & rinse all beans & corn. Dump into pot
Stir in all tomatoes (in their juice)
Turn heat on medium-low.
Stir in 1 beer (again, type doesn’t really matter. We used whatever was left in our fridge from friends being over. A kind we didn’t want to drink!)
Chop 3 adobo chilis and add to the bean/tomato mixture. Stir.
Sauté onions. In a skillet over medium to medium high heat, sauté the chopped onions in a little bit of olive oil (about 1 tbsp) until they are translucent. If they seem like they are burning or cooking too fast, turn down the heat! Once they are done, add to pot & stir.
Sauté mushrooms in a little olive oil. You just want to make sure the mushrooms are cooked. They will shrink a little and become darker. Once they are done, add to pot & stir.
Brown ground turkey. Make sure it’s cooked all the way through & then add to pot & stir.
Brown slices of chicken apple sausage. Once both sides have a little color, add to pot & stir.
Add the other beer.
Let cook on medium-low for about an hour. Technically, everything is already cooked, so you can eat it whenever, but if you give it a little time on the stove, the flavors will come together better. After a day in the fridge, it’s EVEN BETTER.
Can I freeze this? YES! You can. The internet tells us that chili will be safe for 6 months, but we always eat within 4.
Take pics and share with us on the gram! @frankiestestkitchen
*Note about non-stick pans. The more information that has come out about Teflon, PFOA & PFAS (the chemicals that makes non-stick pans actually non-stick), the more we realized we needed to change our behavior in the kitchen. PFOA has not been used to manufacture non-stick pans since 2013, but if we’re being honest, some of our pans were from our college days, so those were definitely not in the clear. We understand that not everyone can replace all of their cookware often or at once (we saved up and used gift cards, ourselves!), but it felt important to us to limit any potential toxins where we can. We also are still using our cast iron pans religiously (which are non-stick if you take care of them) and our stainless steel pans. Both are completely safe!