I have been making a lot of chili recipes lately. A combination of the weather, sports climate, and our enormous supply of canned beans has been providing us with all the excuses to make “chili night” quite the regular occurrence. Actually, I think in the last month I have made 5 separate recipes based on what I had on hand. What can I say…we really love chili around here! So, after all of those experiments, I think I found a new one I had to share with all of you.
We are usually beer chili eaters, but when I decided to make a batch on one of our super busy days it was either beer-less chili or a run to the store at 8 AM to pick up a 6-pack. Since I don’t even know where to find beer that early in the morning, I rummaged through our pantry, put on my thinking cap, and came up with this yummy tomato-based alternative.
By combining diced tomatoes and tomato sauce to make the base, we came up with a hearty thick chili consistency complemented with turkey, black beans, and hickory smoke flavoring. The spicy flavors were more of an undertone to our usual spicier chilis from a subtle combination of green chiles, chili powder, and cumin. Although we used ground turkey sausage in ours, I want to make this again with some shredded turkey next time. Yum!
Serving(s): 8 regular bowls
- 10 oz. crumbled turkey sausage (or shredded cooked turkey)
- 1 medium onion, diced
- 2 (8 oz.) cans tomato sauce
- 1 (10 oz.) can diced tomatoes with green chiles
- 1 (14 oz. can) diced tomatoes
- 3 (14 oz.) cans black beans, rinsed and drained
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon hickory smoke powder or liquid smoke
- In a medium non-stick skillet, brown meat on medium-high heat until cooked through. Drain off extra grease.
- While meat is cooking, chop onion. Prepare large stock pot and add remaining ingredients. (adding onion and cooked meat when ready)
- Bring chili to a boil, stirring occasionally, then turn heat to simmer. Let simmer for 1 hour to 1 1/2 hours, uncovered. (The longer it simmers, the better fused the flavors will be)
- Serve hot with your favorite toppings (we used sharp cheddar shredded cheese, low-fat sour cream, and saltines). For leftovers, transfer chili to a plastic container, cover, and refrigerate (excellent the next day too!).