If you’ve met my parents, you’re fully aware that my mom does not have a love for the kitchen. My dad has always been the chef of the family, while our darling diva has a small arsenal of recipes. Now, don’t be fooled, because each meal she does packs a flavorful punch!
My mom, Pam, makes the best chili. It’s perfect at any time of year, especially when you want something easy and delicious. As a young adult experimenting in the kitchen, I’ve added my little twist, which my family and guests absolutely love.
I’ve included a few optional ingredients (like quinoa and corn), but feel free to do whatever works for your family. That’s the great thing about chili; it’s such a simple dish but you can add or remove any ingredient to make it your own. If Mommy dearest is visiting, she literally stands over me to make sure I’m following her recipe to the “T”. I can’t blame her though, because this chili is amazing! You’ll see what I mean when you make it.
INGREDIENTS
- 1 tbsp. of oil (avocado oil)
- 4 cloves garlic, minced (optional)
- 1 white onion diced fine
- 1 green pepper diced fine
- 2 tbsp. tomato paste
- 2lb. ground turkey, beef, or meatless meat crumbles (optional)
- 1 pack of chili seasoning
- 1 tbsp. chili powder
- 1 ½ tsp. ground cumin
- 1 tsp. dried oregano
- 1 ½ tbsp. adobo seasoning
- ½ tsp. paprika
- ½ tsp. curry powder (optional)
- pinch of sea salt
- pinch of ground black pepper
- 2(16-oz) cans kidney chili beans, drained
- 1(16-oz) can pinto chili beans, drained
- 1 cup of quinoa(optional)
- 1 can of whole corn, drained (optional)
- 1 (28-oz) can crushed tomatoes
TOPPINGS
- Shredded cheddar
- Sour cream
- Thinly sliced green onions
- Diced pickles(optional)
DIRECTIONS
- In a large Dutch pot over medium heat, heat oil. Add onion and cook until soft for about 5 minutes. Stir in garlic and cook until fragrant for about one more minute, then add tomato paste and stir. Add ground turkey and adobo seasoning and cook until no longer pink. Drain fat and return to heat.
- Next, add chili and curry powder, cumin, oregano, paprika, and season generously with salt and pepper to your liking. Pour in kidney and pinto chili beans and crushed tomatoes. Add (optional) quinoa or corn, drained if using.
- Bring chili to a boil. Reduce heat and simmer for 20 minutes. Season with more salt and pepper, if necessary.
- Chili gets thicker as it cooks. If you prefer thick chili, let this one simmer for an additional 30 minutes.
- Ladle into bowls and top with cheddar, sour cream, green onions, and diced pickles (optional). Oh, and please don’t forget the love, my secret ingredient!
That’s it; you’re done! Enjoy your new favorite bowl of chili!
Photo cred: Nick Evans (with Macheesmo.com)
