I made this recipe up myself and it always receives compliments. It’s a fairly simple recipe, with an attempt at being healthy. Most of the items are available in your pantry at any time, the only “special” thing you need to have on hand is the ground turkey meat. If you keep either a tray or tube of that in the freezer for a rainy day, you can make this any time.
Brown the ground turkey in a saucepan. When the turkey is browned, use a slotted spatula to transfer the turkey to a large, tall pot. Using a slotted spatula will allow any grease and water that came off the turkey during browning to mostly remain behind.
Put the diced onions into the same pan that you just removed the turkey from and brown them until they are translucent and soft. Transfer the onions to the large pot with the turkey.
To the large pot, now add the RoTel Diced Tomatoes and Green Chiles. Add the canned corn (drain off water into the sink first) and the tomato sauce.
Open, rinse with water and then add each of the 4 types of beans. I rinse mine by not completely taking off the lid and using it to hold the beans in while I run water into the can. I then pour all the liquid out of the can (using the lid to hold the beans in). I do this process 2-3 times until the liquid is mostly coming out clear.
Now add the spices. The magic ingredient here is the unsweetened cocoa. It gives the chili a dark flavor and seems to thicken it up and make it richer overall.
Toss everything well. I put my stovetop burner at 3 (low) and let this warm up slowly to the point where it is simmering. I stir/toss it every 5-10 minutes to make sure it doesn’t burn on the bottom of the pot. It doesn’t really need to “cook” long, just to come up to temperature. I usually put a lid on it so that it will warm up faster, and then later take the lid off to let some of the liquid evaporate a bit, to make the chili thicker. It can be served within 1/2 an hour after you have started heating it.
This makes enough to serve 6-8 people a heaping bowl of chili. It makes great leftovers, too.
My husband likes to eat his with saltine crackers. I usually make a big batch of cornbread to go with it, that’s my preference. I like the cornbread to be more the “southern style”, which is drier and less sweet, not so cake-like (more cornmeal, less flour, less sugar). I use the recipe from the back of the Pioneer Cornmeal bag. I simply double it.
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This was delicious! I think next time though, I will use only 2 cans of the regular Rotel, and 2 of the mild cans, because it got pretty spicy and got in the way of the flavor! Besides that, I loved how easy it was to put together, and the variety of beans. Will be making this again soon!
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