I (Liv) originally started making this chili for Andy 4 years ago for his lunch. One batch would typically last a week. After a few months, Andy took over making this and adjusted the spice level a little more to his taste. These days a batch of chili lasts about a month (he freezes each weekly portion and thaws it out each Friday for the following week). This combined with roasted cabbage and steamed broccoli gives him the perfect amount of fat, fiber, and protein to get him through his day.
1 TBL olive oil
2 onions, chopped (yellow or red–whatever you like)
20 oz lean, ground turkey
4-5 TBL chile powder
3-4 TBL cumin
2 TBL red pepper flakes
2 TBL oregano
1 TBL chipotle powder*
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) kidney beans, rinsed
1 can of (14.5 oz)black beans, rinsed
2 bell peppers, chopped (red, yellow, or green–whatever you like)
1 package of frozen stir fry veggies (onions and peppers)
2 cans water
Heat your pan or pot over medium-high. Add olive oil, pinch of salt, and onion. Cook onion until translucent. Add turkey and another pinch of salt.
Brown the turkey, then add all the spices to the meat. I like to combine all the spices in one cup and sprinkle them around so it distributes evenly.
After the meat is thoroughly coated with the seasoning, add the tomatoes and 2 cans of water. Stir, then add the beans and chopped pepper. Stir again and allow to cook for 5 to 10 minutes.
Turn the heat to medium-low and cook, uncovered for an hour and a half to two hours, stirring regularly so the bottom doesn’t scorch. You want as much water to cook off as possible without the chili becoming paste-like.
*This amount of chipotle makes for a very spicy chili–too spicy for Liv. If you have a more sensitive palate, you may want to scale back significantly.