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Introduction
Chili has been a staple of American cuisine since the late 1800s, with its roots tracing back to the cattle trails of the Old West. This healthier adaptation pays homage to the hearty original while catering to modern nutritional needs. The slow-cooking method, reminiscent of how cowboys would simmer their chili over campfires, allows the flavors to meld beautifully while tenderizing leaner cuts of meat. This dish is not just a meal; it's a journey through American culinary history, reimagined for today's health-conscious eaters. Whether you're gathering for a game day or seeking a warming meal on a cold night, this chili brings people together, just as it has for generations.
Ingredients
• 1 pound lean ground turkey (93% lean)
• 1 pound lean ground beef (90% lean)
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 large yellow onion, diced
• 2 bell peppers (1 red, 1 green), diced
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups low-sodium beef broth
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon apple cider vinegar
Step 1:
Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, cooking for 5-7 minutes until softened.
Step 2:
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Step 3:
Increase heat to medium-high. Add ground turkey and ground beef to the skillet, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned.
Step 4:
Transfer the meat and vegetable mixture to the slow cooker.
Step 5:
Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the slow cooker.
Step 6:
Stir in chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Add the bay leaf.
Step 7:
Cover and cook on low for 8 hours or on high for 4-6 hours.
Step 8:
30 minutes before serving, stir in the apple cider vinegar. Taste and adjust seasonings if needed.
Step 9:
Remove the bay leaf before serving.
Q: Can I make this chili on the stovetop instead?
A: Yes, simmer all ingredients in a large pot on low heat for about 2 hours, stirring occasionally.
Q: Why add apple cider vinegar at the end?
A: The vinegar brightens the flavors and balances the richness of the chili.
Q: Can I use all ground beef or all ground turkey?
A: Yes, you can use 2 pounds of either meat based on your preference.
• For a vegetarian version, replace the ground meats with an additional can of beans and 1 cup of quinoa.
• Use low-sodium beans and broth to control salt content.
• For extra heat, add a diced jalapeño pepper with the bell peppers.
• This recipe contains common allergens: beef. It is gluten-free and dairy-free.
• Choose organic ingredients when possible for a cleaner recipe.
• Leftover chili can be frozen for up to 3 months in airtight containers.
Serve hot in bowls. Optional toppings include shredded cheese, sour cream, chopped cilantro, or sliced avocado.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Prep vegetables and measure spices the night before to save time in the morning. Start the slow cooker early for dinner or let it cook overnight for lunch the next day.
- Brown the meat thoroughly for better flavor and texture.
- Don't lift the slow cooker lid during cooking to maintain consistent temperature.
- Adjust liquid levels if needed; chili should be thick but not dry.
For a vegetarian version, replace meats with an extra can of beans and 1 cup of quinoa. For a spicier chili, add a diced jalapeño with the bell peppers.
Serve with cornbread or over brown rice. Pair with a light beer or unsweetened iced tea.
Best in fall and winter, but enjoyable year-round.
Contains beef. Free from gluten, dairy, eggs, nuts, and soy. Always check individual ingredient labels for allergens.
