Chorizo & Turkey Chili

Ugh. Mid November is not my favorite. It feels like it’s dark all the time.  Fall has lost it’s October charm.  Everyone at work is in a frenzy of this-must-get-done-before-the-holidays. The holidays feel ominous, not festive. Or maybe I bought a one-way ticket to Grumptown? (Hopefully it’s round-trip, returning this week sometime?)  The answer is obviously chili.

Either way, it’s time to make some chili.  Use the recipe below as a guide.  Feel free to sub in whatever veggies you have on hand, add more meat or beans, tons of chillies or none.  Grumpiness be damned, you do you.  (Because truth be told, I pulled this recipe together from what I had in my kitchen one rainy evening last week because I just couldn’t handle the grocery store.)

Chorizo & Turkey Chili
Serves: 6
  • ½ tablespoon olive oil
  • 1 pound ground turkey
  • 2 chorizo links, casings removed (about ¾ pound)
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 large bell pepper, core removed & chopped
  • 2-3 minced fresno chilies (or other hot pepper)
  • 1 tablespoon ground cumin
  • 3 cups diced roma tomatoes
  • 2 cups turkey (or chicken) broth
  • 1 cup cooked (or canned!) pinto or kidney beans
  1. Heat oil over medium high heat in heavy bottomed soup pot. Add ground turkey and chorizo. Cook until browned (about 6 or 7 minutes), stirring occasionally and breaking up any clumps.
  2. Add onions, carrots, celery, pepper, chilies, and cumin. Stir and cook for 10 minutes.
  3. Add tomatoes and broth. Bring to a boil and simmer for 1 hour (or longer! it will only get better!)
  4. Add beans and cook for 10 more minutes.
  5. Serve with chopped green onion, shredded cheddar cheese, sour cream, fritos... whatever floats your boat!