The winter season is well upon us though sometimes it’s difficult to tell in mostly pleasant Southern California. What’s better during the winter months than a whole pot of warm, savory, comforting deliciousness! We made this chili to hit that very spot. A hearty stew loaded with meat, beans, and vegetables. Of course we had to kick it up a notch. What ingredient better to enhances all of those flavors than fresh citrus, adding a hint of sweet and tangy. We hope this chili leaves you as warm and comforted as it has us. It was so good, we weren’t at all ashamed it had us licking the bowl clean!
We do not exaggerate when we say bowls we’re licked. Nor do we deny that people fell to the ground after a bite. Literally. You can easily substitute beef or chicken or make this a vegetarian dish with ease. Happy holidays!
Citrus Turkey Chili – Serves 6 to 8
2 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
1 pound ground turkey
3 celery stalks, chopped
2 carrots, peeled and chopped
1 packet chili seasoning
1 tablespoon kosher salt
1 tablespoon black pepper
6 ounces tomato paste
14 ounces diced tomatoes, undrained
14 ounces pinto beans, undrained
14 ounces baked beans, undrained
4-6 cups water (depending on desired consistency)
6 ounces pasta, uncooked (spaghetti, rotini, or egg noodles work very well)
1 1/2 tablespoons ground allspice
1/2 teaspoon ground coriander
1 tablespoon fresh thyme
1/4 cup apple cider vinegar
Juice of 1 lemon
Peel of 1 orange
2/3 cup brown sugar (depending on desired sweetness)
1. In a large pot, heat olive oil over medium heat and sauté onion and garlic for 2 minutes. Add meat and begin to brown.
2. Slide carrots and celery into the pot and continue to sauté over medium heat until meat is completely cooked. Add chili seasoning, salt and pepper.
3. Drop in tomato paste and stir until evenly incorporated. Add diced tomatoes, pinto beans and baked beans.
4. Pour in water and bring to a boil. Stir in pasta, all of the spices, vinegar, citrus, and brown sugar to taste.
5. Cover and let simmer over low heat for 25 minutes.
6. Remove orange peels. Serve with shredded cheese, your favorite bread or crackers, and/or a dollop of sour cream.
Click HERE for the printable recipe.
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