Chili in the springtime?? Oh yes. All year, please. I do not put away recipes that fall under the high protein/high fiber and one-pot categories at any time of the year, especially when it is in both categories simultaneously!
Since G and I got together, chili has taken on a new meaning to me. She has a legume allergy, which is mostly about peanuts, but she has shown a negative reaction to black beans as well, and while lentils seem to be fine, we include those sparingly in certain dishes. But, we've found many many ways to substitute other great vegetables into our chili recipes that bulk them up just fine with the same great flavor. So, feel free to try some of our substitutions, you might find the variety a refreshing change to the typical kidney/white/pinto/black bean concoction. And, I also give tons of potential add-ins that you can include if you fancy them.
We first tried this recipe at our friend Joe's house during an autumn apple pot-luck. Apple picking during the day, and recipes that include apples in the form of appetizers, main dishes, and desserts for an amazing, and quite filling, meal. It has since become a staple, because it's easy, delicious, and makes leftovers for days.
For one-pot recipes, my favorite (other than the crock pot for slow-cooking) kitchen tool is the dutch oven. I have several sizes, this Le Creuset in 7.5 quarts gets used the most with these one-pot recipes because I often will double all the ingredients to get a week's worth of lunches or other meals out of a single kitchen sesh. Praise!
I also mention breaking up the turkey in the recipe as it is cooking. A regular spatula will do the trick, but my favorite utensil for cooking has been a bamboo cooking turner. Bamboo is stronger than wood, will not harm expensive cookware, and will not stain or take on odors or flavors. Win / Win / Win
2 tbsp olive oil
2 cloves garlic, minced
2 lbs lean ground turkey
1.5 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1 tsp dried oregano (crush between thumb and your palm as you add it)
3 green apples, cored and diced (skin on)
1 cup apple juice (or apple cider)
Ingredients (Mix and match options):
What's important is that you get the quantity and types of vegetables that are delicious to you, and work with your own dietary needs and/or restrictions. What you are aiming for is approximately 4 cups of a combination of the below ingredients.
+red onions, diced
+jalapenos, diced (if you like spicy, I've added up to 5 in a single go and it was hot in a good way!)
+black beans (drained and rinsed - I use a salad spinner)
+lentils (drained and rinsed - I use a salad spinner)
+canned diced tomatoes (undrained)
+bell peppers, diced
+riced cauliflower (this is a great add for fiber and adds more bulk/thickness to the chili)
1. Heat oil over medium heat in large, deep skillet or dutch oven
2. Add ground turkey and garlic. And, if you are including onions and/or jalapenos in your recipe, add those up front too
3. Cook for 8-10 minutes breaking the turkey up as it cooks, until turkey is no longer pink
4. Stir in salt, chili powder, cumin, and oregano
5. Stir in diced apple, apple juice (or cider), and any other ingredients you've chosen from the mix and match list above
6. Bring to a boil, reduce heat and simmer over low covered for 15 minutes
7. Ladle into bowls & enjoy! At the quantities listed above, a serving will be approximately 1 heaping cup to 1.5 cups, and will yield 8 servings
Let me know what combinations you've used and like the most!