Turkey veggie chili

Turkey and Veggie Chili!

Today is not a pretty day.  It is chilly, rainy, and I know my hubby has had a rough day!  It is a perfect day for a healthy but comforting meal, so that's exactly what I'm making, turkey chili!  Now, there are thousands of different ways to make chili.  Different meats, or vegan, any different combo of veggies, and even a choice of whether or not to use beans.  This is one I came up with, given what was in the fridge.  Chili is perfect for a fridge cleanout!

I started with the chopping.  I sliced one pint of mushrooms, diced two bell peppers, one onion, cubed half a butternut squash, minced garlic, and diced 3 jalapenos.  Really, though, use what you like!  

I had a 20 oz. package of lean ground turkey, but if you prefer, this is a great vegan recipe.  I recommend extra diced mushrooms, just for texture, if you are replacing the meat.  

Cook the turkey meat on high heat, with 1/2 Tablespoon olive oil, past when the water evaporates, and let it get a really good brown on the bottom of the pan.

Next add the mushrooms, and let them really get a good sear.  Make sure there is no salt in the pan, or they will just let off water and steam!  You really want to get the flavor of that great brown!

When the mushrooms have gotten a good sear, add all the chopped peppers, onions, and jalapenos.  Stir around until they begin to cook.

Before adding any water, this is the time to add your ground chili powder, cumin, and salt and pepper.  Make sure they have a chance to toast in the pan!

When you can start smelling the spices, it's time to deglaze the pan!  I like to use veggie stock, but you could really use anything you want.  Pour in about a cup of liquid, and start scraping away at the brown bits on the bottom with your wooden spoon!  I don't like to use a ton of liquid for this, because it splashes.  

Now, you can add the garlic and squash, a 28 oz. can of crushed tomatoes, and 2 chipotle peppers in adobo sauce.

Add your black beans!  I either use 3 drained and rinsed cans of low sodium black beans, or dry beans.  For the dry beans, you can either soak them overnight, or do a quick soak by boiling for 5 minutes, then letting sit covered for an hour.  After soaking the dry beans, simmer them for about an hour, until they are soft, then add to the chili.

Now, let the chili simmer for about 90 minutes, until the veggies are really soft, and the beans are fully cooked down.  I like to serve this with a big dollop of fat free Greek yogurt, in place of  sour cream, and a pinch of cheese, or if you are feeling really wacky...  gold fish crackers!  Enjoy!