This is and has been my go-to comfort food for as long as I have been cooking. I have made many variations of this turkey chili, using different kinds of beans, spices and cooking techniques. I have made it hot with ancho chili, hotter with chipotle chili, and mild for my young daughter. In fact, I made a huge batch for her 1st birthday party. I don’t remember if she actually ate any that day, but I do know the adults enjoyed it.
I’m not going to enter the “Great Chili Debate” of whether chili should be meat (beef in particular) only, meat and beans, or beans only. Those crazy folks in Cincinnati even serve it over spaghetti and top it with cheese!
This is my chili. Or at least one variation of it. . .
Black and White Chili
2 TB olive oil
1/2 medium onion, diced
4 cloves garlic, chopped
2 TB dark chili powder
1 tsp dried oregano, preferably Mexican
1 tsp sea salt
1/2 tsp ground cumin
1 1/2 pounds ground turkey
2 10 oz. cans Ro*Tel Diced Tomatoes and Green Chilis
2 15.5 oz. cans black beans, drained and rinsed
1 15.5 oz cans white kidney or cannelloni beans, drained and rinsed
2 cups water
In a large deep skillet heat the olive oil over a medium flame. Add the onion, cook for 3 -4 minutes, until softened. Stirring constantly so the spices do not burn, add the garlic, chili powder, oregano, salt and cumin to the skillet and cook an additional 1 – 2 minutes, until the spices are fragrant. This step is very important, because when the spices are cooked it allows the flavors to deepen and develop.
Add the ground turkey and stir to blend the onion mixture with the meat. Brown the turkey, about 5-7 minutes.
Add the tomatoes, black and white beans and water. Stir to mix all the ingredients well.
Bring the chili to a boil, then reduce the heat to simmer. Cook the chili for 30 minutes, stirring occasionally, to let all the flavors meld.
Serve with crusty bread, tortilla chips or crackers.