Jim created this recipe after combing through a few of our many cookbooks for inspiration for a good chili recipe. He combined what he considered the best of each one into a new recipe of his own. It’s become one of our favorite go-to dinners. With less liquid, it would also make an excellent Chili Con Carne dip to serve with chips.
This is a very flavorful chili that’s even better the next day after the flavors have a chance to blend. Adjust the seasonings to taste.
About 20 oz. ground turkey
1 medium to large onion, chopped
2 15-oz. cans diced tomatoes (UNDRAINED)
2 15-oz. cans kidney beans (DRAINED)
2-4 Tbsp. chili powder (adjust to taste)
1 tsp. ground cumin
3-4 cloves garlic, chopped
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 to 1/4 cup semi-sweet chocolate chips
Olive oil for frying
Brown meat, onion, and garlic in enough olive oil to cover bottom of pan. Add spices and chocolate chips and mix together until all ingredients are well blended.
Add tomatoes (undrained) and beans (drained) along with 1 can of water.
Heat thoroughly over medium heat, about 15-20 minutes, stirring often.
Serve with pasta or rice and a green salad full of raw veggies for a healthy, hearty meal. It’s even better the next day!
Makes about 6 servings.