Fair warning: Chili purists of any stripe should keep on scrolling. There’s not much here that will please you.
Today we featured two kinds of beans, ground turkey, the veggies, tomatoes, and plenty of seasonings. You cannot be uptight when making chili. Be willing to have a taste, then adjust the seasonings and taste again. And again, if need be. It’s all good. Chili don’t mind.
Cook the onions in the meat drippings until tender and add your seasonings now to infuse the oil.
Add the other veggies and canned tomatoes chopped up medium-small. Cook until softened, then add the ground turkey back in plus all the liquids you plan to include (such as chicken broth, juice from the canned tomatoes, water, etc.) Slow simmer until the chili looks, smells, and tastes delicious.
- Green enchilada sauce (leftover from a delish Mexican casserole last week)
- Worcestershire sauce – this is my go-to when a dish needs a blast of umami
- Red wine vinegar – just a little splash right before serving. Any dish with beans will benefit from a blast of acid at the end. A squeeze of lime juice would also work here.