Feira Taylor - Wildflower & Pearl

Hi, Babes!

My name is Feira. I would personally like to welcome you to my blog. At Wildflower + Pearl, I document my adventures in travel, style, home inspiration and food. If you like what you see, please take the time to follow W+P on all social media platforms. Enjoy your stay!

Feira Taylor - Lead Blogger - Owner

Wildflower + Pearl’s Texas Inspired Turkey Chili

Wildflower + Pearl’s Texas Inspired Turkey Chili

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Do you feel that? Depending on where you are in the world that, #bohobabes, is Winter. Freezing winds, billowing snow, crystal-like frost and ice. With chilly Winter weather comes much needed deliverance, comfort food. There’s nothing like a comforting bowl of your favorite soup or stew to warm the soul.

Often served year round, a good bowl of chili is often coveted and consumed as a comfort food during the long winter months. This spicy and bold Texas inspired chili is ideal for those of us who are watching our calorie intake. Made with plenty of veggies and two kinds of beans, this chili is nutritious and fiber rich. Simply incorporate the spice blend, simmer and you’re on your way to comfort in a bowl. Did I forget to mention that all of this is only 400 calories per serving. Curious? Well, let’s begin.

 

Wildflower + Pearl’s Texas Inspired Turkey Chili

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Ingredients:

Fresh/ Canned Ingredients  

  • 2 cans of drained and rinsed red beans
  • 1 can of drained and rinsed black beans
  • 2 cups of diced onions
  • 1 1/2 cup of diced bell peppers
  • 1 cup of diced celery
  • 1 1/2 tbsp of minced garlic
  • 1 lb of ground turkey
  • 1 can of fire roasted tomatoes (regular can of diced tomatoes are fine)
  • 1 small can of chipotle peppers in adobo sauce

Spice Mix

  • 2 tbsp of chili powder
  • 1 tbsp of oregano
  • 1 tbsp of cumin
  • I tsp of onion powder
  • 1 tsp of garlic powder
  • 1/2 tsp of chipotle powder
 Two cups of chicken stock on standby. Bay leaves and brown sugar to enhance the flavor of the chili.

Two cups of chicken stock on standby. Bay leaves and brown sugar to enhance the flavor of the chili.

Additional Seasonings  

  • 1 tsp of brown sugar
  • 2 bay leaves

Oil/ Stock/ Deglazers

  • 1 tbsp of olive oil
  • 1/2 cup of red wine
  • 2 cups of low sodium chicken stock
  • 4 cups of water

Other

  • Salt and pepper to taste

 

 

Directions

 The water from the veggies will release the brown bits (fond) from the bottom of the pot. The fond is pure flavor.

The water from the veggies will release the brown bits (fond) from the bottom of the pot. The fond is pure flavor.

1. Start with medium heat and add 1 tbsp of olive oil to a large heavy bottom pot.

2. Add 1 pound of ground turkey to the pot and sauté until browned.

3. Once the ground turkey is nice and brown, turn heat to medium low.

4. Add onions and stir into pot. Cook until onions are soft and translucent. (5 minutes)

5. Stir in celery and peppers and take the pot off of the heat.

6. Continue stirring, off heat, let the residual heat and steam release the flavor rich fond formed on the bottom of the pot.

7. Put the pot back on the heat and turn it back up to medium. Continue stirring until veggies are softened.

8. Once veggies are soft make a space in the middle of the pot and add garlic into space.

9. Sauté garlic in the cleared space until fragrant. (less than a minute)

10. Once fragrant, stir to incorporate the garlic into the turkey and vegetables

11. Add all seasonings (spice mix) to the pot and let the mixture cook for 2-3 minutes until very fragrant. It’s going to smell delicious!

12. Make yet another space in the center of the pot and pour in 1/2 cup of red wine to deglaze.

13. Let wine simmer in the cleared space for less than a minute to deglaze pot.

14. Once deglazed, ( takes less than a minute) incorporate the remaining wine from the center of the pot into the mixture.

15. Turn down heat to medium low and let mixture simmer for 2-3 minutes or until wine is cooked out. Stir continuously.

16. Add in fire roasted tomatoes to the pot.

17. Add the 1/2 can of chipotle peppers in adobo sauce to the pot. NOTE: You can adjust the spice level by adding as little or as much chipotle peppers as you like. I recommend using half of the can for medium spice.

18. Let turkey mixture simmer for for 3-5 minutes on medium low heat.

19. Next, add 2 cups of chicken stock, 2 bay leaves, 1 tsp of brown sugar and 4 cups of water.

20. Give it a good stir and turn the heat back up to medium. Let the chili simmer for 30 minutes.

21. After 30 minutes, add 2 cans of rinsed and drained red beans and 1 can of rinsed and drained black beans.

22. Turn the heat down to medium low.

23. Cover and simmer for one hour.

24. After one hour taste for seasoning add salt and pepper to taste.

25. Serve. 

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This recipe makes 6 servings.

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Garnish with cheddar cheese, sour cream, avocado, jalapeños or tomatoes. Omit cheese and sour cream to keep the calorie count per serving low.

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Enjoy.

I hope this helps.

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