Do It Yourself Night - 'My Dad's Turkey Chili'

'My Dad's Turkey Chili' and grilled cheese

*Let me first start by saying that I am not sharing with the world my own father's chili recipe.  I am not even sure whether or not my dad has a chili recipe to speak of.  The "dad" in question is "Souper Jenny's" dad (see previous post) in which the chili got its namesake.  The recipe has been featured on NBC's Today Show and is also available in her cookbook.*


Instead of featuring an evening of dining out, which I always prefer over dirtying up my own kitchen, I thought it was time to break out the apron and get to chopping myself.  The chili recipe featured at Souper Jenny's is a menu staple and a popular favorite, especially by my fiancé.  I decided to pick up the ingredients while he was at work at surprise him with a giant pot of the good stuff when he got home.  It went very appreciated served along with some grilled cheese sandwiches for dinner that evening and several evenings to follow!


Here is the recipe for those of you cooking along at home:

Chopped veggies.

Ingredients:

1 tablespoon extra-virgin olive oil

1 medium red onion, cut into bite-size pieces

1 red pepper, seeded and cut into bite-size pieces

1 yellow pepper, seeded and cut into bite-size pieces

1 green pepper, seeded and cut into bite-size pieces

3 pounds ground turkey

2 tablespoons (or more) chili powder

2 (28-ounce) cans low-sodium chopped tomatoes

1 (16-ounce) can chili beans

1 (16-ounce) can white beans, rinsed and drained

1 (16-ounce) can black beans, rinsed and drained

1 (16-ounce) can red kidney beans, rinsed and drained

1/2 cup lightly packed brown sugar

1 bunch fresh cilantro, chopped

Instructions:

Heat oil in a large soup pot. Add onion and peppers and saute until soft, about 10 minutes. Add ground turkey and cook through. Add chili powder and stir. Add tomatoes and simmer another 10 minutes. Add beans, brown sugar and cilantro. Simmer until hot.

The only modifications that I made along the way were to add a bit more chili powder for a little more kick and very little cilantro because a think a little goes a long way.   My results turned out fantastic.  The best thing about this recipe is that there is very little maintenance.  Like any good stew, the longer you let it simmer, the better the flavors come together so leftovers are great.  We had so much left after a couple of days of chili for lunch and dinner, that we froze almost half a pot and still have it stored in freezer bags just waiting to be enjoyed.  It's super healthy as well.  One bowl has around 290 calories and there are not many chilis that can make that claim.  

The cost breakdown is pretty remarkable.  If you wanted to go to Souper Jenny for the $12 lunch, for all the food you get, it is a great deal.  But if you want to make with entire pot of chili at home and feed your family, or do like I did, and freeze the leftovers, you will only around $22.27 for 16 servings!  That comes to $1.39 per bowl.

1 tbsp olive oil                   .12            34 oz bottle for $8

1 med red onion                1.25          --

1 red pepper                      1.75          --

1 yel. pepper                     1.75           --

1 green pepper                  1.50          --

3 lbs. turkey                      5.25           4 lbs for $7

3 tbsp chili powder           .90            2oz for 2.99

56 oz chopped tom.          4.98          2.49 per 28 oz can

1 can white beans             1.19           --

1 can chili beans               1.19           --

1 can black beans             .98            --

1 can kidney beans          1.19            --

½ cup brown sugar        .22              4 ½ cups in 2 lb bag for 1.98           

total spent                     22.27

per serving                   1.39            16 servings