Growing up, I never really liked chili. I always knew how to make it, just never enjoyed eating it. That was until I put my own twist on my family’s recipe.
Turkey Ranch Chili
What you need for the chili:
2 lbs of ground turkey (makes things a little healthier)
2 poblano peppers, diced.
1 big squirt or 2 cloves of garlic (I like the squirty pre-diced stuff, saves time)
1 large sweet onion, finely chopped.
1 palmful of curry powder (f you don’t have a pre-mixed curry powder, use a dash of each of the following: coriander, cumin, tumeric, ginger, mustard, and cinnamon).
1 can of white beans (any type, I usually use pinto)
1 can of chicken stock
A dash of S & P
1 tablespoon of coconut oil (or any other oil you may have)
Homemade Ranch Sauce
1 cup of fat free (or if you want to be a fatty, buy regular) sour cream
1/4 cup of fresh dill
1/4 cup of fresh parsley
2/4 cup fresh chives
A couple squirts of sriracha (to taste)
S & P
1 pack of bacon (pan fried or oven broiled until crispy. Chopped.)
Shredded Sharp Cheddar Cheese (or any other cheese that you prefer)
Store bought corn bread, crumbled and broiled (or if your that awesome,homemade)
Broiled corn on the cob (grill and cut off the cob)
In a large frying pan, heat a table spoon of coconut oil on medium heat. Add the finely chopped onion and garlic. Pan fry until onion started to turn opaque.
Add in turkey mince and break apart as it cooks until it is crumbled. Continue cooking until mince is light brown (no pink).
While the meat is cooking, broil the poblano peppers in the oven. About 7 minutes each side. Pull them out and allow to cool on the side.
Once cooled, peel the skin from the poblanos, remove seeds and finely dice. Add the diced peppers to the mined turkey, stir.
Turn the heat down to low/sim. Add chicken broth, curry powder, a dash of salt and pepper and the beans.
Allow to simmer for 10 minutes.
Turn stove off and add in all ingredients for homemade ranch sauce. Add in hot sauce to taste.
Serve over rice or with the toppings mentioned above.