Today’s chilly snow day called for some spicy chili. The following recipe made 6.5 servings.
1 tbsp olive oil
2 pounds ground turkey
1 28 oz can crushed San Marzano tomatoes
1 15 oz can Muir Glen fire roasted petite diced tomatoes
1 can tomato paste
3 cloves garlic
2 jalapeno peppers
1 red bell pepper
1 green bell pepper
1 cup chopped celery
6 tbsp chopped scallions
Spices: I was out of Penzeys Chili 3000, my go-to for chili, so I experimented with a combination of chipotle, cumin, oregano, red pepper flakes, and Aleppo pepper. Next time I will stick with the Penzeys Chili 3000.
I browned the turkey and put it in my Le Creuset dutch oven (not sure why I didn’t just brown it in the dutch oven). I added all the tomato products and spices, then let the mixture simmer. In the meantime, I cut up the garlic, jalapenos, bell peppers, and celery (adding them to the dutch oven as I finished each). I let it simmer for about 20 minutes, then subdivided into dinner portions and tupperwares (topping each with scallions).
