30 Minute Turkey Chili

According to the Collins English dictionary: “Chili: A dish made from meat or beans, or sometimes both, with a thick sauce of tomatoes, and powdered or fresh chilies.” Well, if I use this definition, my 30 minute turkey chili, is, in fact a true chili, borne from the need for something to eat, and absolutely delicious.

In the effort to eat healthier, one of the things I’ve tried to do is to reduce the number of snacks I eat between meals. That can be achieved by eating regularly and eating foods that help to curb the hunger between meals. Complex carbohydrates will do that, and beans are a complex carbohydrate. And, beans are in my 30 minute turkey chili. Beans also contain protein, but studies have shown that animal based protein is better for your muscles. Now, I don’t want to get into an argument about the the advantages and disadvantages of animal versus vegetable based protein. I was just making a comment. And that’s where the turkey in my 30 minute turkey chili comes into play.

This particular idea came about on a Saturday around lunchtime. I was hungry, and at home. So, as, with anyone, first option is leftovers, none. How about ordering something, possible, but realistically 30 mins out, for either pick up or delivery. And, of course, would what I got be what I want to eat? Anything would be high in sodium and other stuff, not that it wouldn’t be good, just not good for me. OK, let’s see what I can put together. First, protein, in the fridge I have a turkey thigh, I love them, that will do. In the closet I have an assortment of beans, cans of diced tomatoes and tomato sauce. The plan is coming together.

I want to marinate the protein in some spices before I prep everything else. Removing the bone and skin from the turkey thigh, I can cube the meat and put it in a bowl with the spices. Chili powder, because it’s chili, all seasoning, because that makes such a good flavor base, Kosher salt and pepper. Now that you’ve cut up the turkey, wash up, safe food prep is very important.

A chili is a stew, and the base of any good stew is a mirepoix, for this one, onions and garlic. Chop them up nice and fine. I’m using cannellini beans because I like them, but kidney, pinto or great northern would work just fine. Drained, but not rinsed, some of the thicker juices that don’t drain will help to thicken the chili. Rounding everything out with a small can of tomato sauce. Ground red pepper flakes are on the counter because, well, chili needs a little warmth.

Preheat a pot big enough for all the ingredients over a medium heat, add olive oil, when hot add the onions and garlic. let them cook and get a little color. Now add the seasoned cubed turkey, let that brown off a little. This browning process is called the Maillard Reaction, it’s what gives our food the colors and flavors we love so much. now add the tomato sauce, beans and the right amount of ground red pepper flakes to give you the warmth you want. I don’t like to specify how much to add, everyone’s tastes are different, trial and error will let you know. Just remember, you can add heat, but you can’t take it away.

Bring that to a boil, reduce the heat and let simmer about 20 minutes. But wait, you’re asking why 20 minutes, I had said it was a 30 minute chili. Well, it takes 10 minutes to cook the onions, garlic and brown the meat. It will thicken a bit while it cooks. Remove from the heat and allow to cool a few minutes before serving. Garnish with a little cheese, and maybe some green stuff. Thanks for reading and enjoy the meal