You can use either ground turkey or ground beef for the protein. Opting for the turkey version, I chose to add bacon for a little more flavor. I also bumped up the cumin quotient and substituted fresh basil for dried, since it was growing in my herb garden. Finally, crumbling some Fritos on top and serving the chili over long-grain white rice made this dish a hearty Winter meal.
- 1 tbsp. olive oil
6 slices thick bacon, roughly chopped
1 large onion, chopped
1 green bell pepper, chopped
Several cloves garlic, chopped
1 pound ground beef or ground turkey
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon turmeric
4 fresh basil leaves, chopped
1 tablespoon chili powder
3 tablespoons red wine vinegar
1 14-ounce can red kidney beans, drained
6 roma tomatoes, roughly chopped
Shredded cheddar cheese (for garnish)
Sour cream (for garnish)
Fritos (for garnish)
- Heat oil over medium heat in a 5-quart Dutch oven. Cook bacon until crisp, remove with a slotted spoon, and drain on paper towels.
- Add onion, bell pepper, and garlic to the remaining oil and fat, and cook until soft, about 10 minutes. Add ground meat to pot and brown.
- Add spices and herbs, toss with meat and vegetables, then add red wine vinegar and tomatoes. Simmer, stirring occasionally, until the tomatoes break down, about 10 minutes. Add kidney beans and cook about 5 minutes more.
- Serve with white or brown rice, and top with cheese, sour cream, and crumbled Fritos corn chips.
- Soups/Stews, Chili
- North American