Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red peppers
  • 3 oz tomato paste ((half a can))
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 2 medium bell peppers, (diced)
  • 1 teaspoon Diamond Crystal kosher salt (divided)
  • 24 oz cooked white turkey meat, (skinless, shredded or diced (5 cups))
  • 2 (15 oz cans) petite diced tomatoes, (undrained (if using regular diced tomatoes, give them an extra chop))
  • 2 bay leaves
  • 1/2 teaspoon black pepper
  • 1 cup water

Instruction

  • In a small bowl, with a fork, mix together the seasoning ingredients to create a paste.
  • Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 2 minutes. Add the onion, bell peppers, and 1/2 teaspoon kosher salt and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
  • Reduce the heat to medium. Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring, 30 seconds.
  • Stir in the turkey meat until well-coated in the spices.
  • Add the tomatoes, bay leaves, the remaining salt, and the black pepper. Add enough water to bring the chili to a thick stew consistency, about 1 cup.
  • Bring to a boil. Reduce heat to medium-low and simmer, uncovered, 20 minutes, stirring occasionally.