Witch’s Cauldron Chili

Name: Witch’s Cauldron Chili
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 454 g ground turkey raw; 150 g yellow onion small dice; 3 clove garlic cloves minced; 150 g red bell pepper small dice; 12 g chili powder; 4 g ground cumin; 4 g smoked paprika; 1 g dried oregano; 0.5 g ground cayenne; 8 g kosher salt; 2 g black pepper freshly ground; 30 g tomato paste; 794 g diced tomatoes canned, with juices; 425 g kidney beans canned, drained and rinsed; 240 ml low-sodium chicken stock; 4 g granulated sugar; 150 g corn kernels canned or frozen; 15 ml lime juice freshly squeezed; 8 g fresh cilantro chopped; 60 g sour cream for serving; 120 g tortilla chips

A Halloween-themed turkey chili built on browned ground turkey, beans, tomatoes, and warm spices. It finishes thick enough to mound in bowls and is served with tortilla chips for dipping.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
454 g ground turkey raw
150 g yellow onion small dice
3 clove garlic cloves minced
150 g red bell pepper small dice
12 g chili powder
4 g ground cumin
4 g smoked paprika
1 g dried oregano
0.5 g ground cayenne
8 g kosher salt
2 g black pepper freshly ground
30 g tomato paste
794 g diced tomatoes canned, with juices
425 g kidney beans canned, drained and rinsed
240 ml low-sodium chicken stock
4 g granulated sugar
150 g corn kernels canned or frozen
15 ml lime juice freshly squeezed
8 g fresh cilantro chopped
60 g sour cream for serving
120 g tortilla chips

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and the ground turkey. Cook, breaking it up, until no longer pink and lightly browned, 6 to 8 minutes. The turkey is browned and the pan is no longer carrying raw meat moisture.
Add the onion, garlic, and red bell pepper. Cook over medium heat, stirring often, until the onion softens and the pepper loses its raw crunch, about 5 minutes. The vegetables are softened and fragrant.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 30 seconds to bloom the spices. The spices smell toasted and aromatic.
Add the tomato paste and cook, stirring, for 1 minute. Then add the diced tomatoes, beans, stock, and sugar if using. Scrape up any browned bits from the bottom of the pot. The mixture is evenly combined and simmer-ready.
Bring to a simmer, then reduce the heat to low. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the chili is thick and the flavors taste integrated. If using corn, stir it in during the last 5 minutes. If using lime juice, stir it in off the heat at the end. The chili coats a spoon and the turkey and beans are fully tender and heated through.
Taste and adjust salt or heat if needed. Ladle into bowls and top with cilantro and sour cream if using. Serve with tortilla chips on the side. The chili is hot, thick, and ready to serve with dipping chips.