Turkey Chili

This week, Rebecca Perkins — a Fun Freedom, head Make-Up Artist on Law and Order S.V.U., AND our family’s favorite foodie — offers her quick go-to meals. Best for planning averse Organic Freedoms, Smart Freedoms, and Funs.

  • 1lb ground turkey
  • 1 box Pomi crushed tomatoes
  • 1 large onion chopped
  • 4 large cloves of garlic chopped
  • 3 (approx) heaping Tbs. smoked, hot or sweet (if you don’t like heat) paprika
  • 2 (approx) Tbs. ground cumin
  • 1-4 chipotle in adobo with a heaping spoonful of adobo sauce (depending on how spicy you like it 🙂
  • 1/2 tbs cornstarch
  • Some kind of grain — barley, short grain rice, spaghetti, etc.
  • Sour cream or creme fraiche
  • Cilantro (optional)
  • Hot Sauce (optional)

(Additonal options: can of navy or kidney beans, carrots; ground beef or chicken instead of turkey)

Brown the onions and garlic in a large casserole pot.  Once they are smelling good and have taken on some color (5 minutes?) add the ground turkey and break it up.  Once it looks more brown than pink, add the paprika, cumin, chipotle in adobo, and tomatoes.  Season with salt and pepper and let it all simmer for about 30 minutes.  If it needs thickening, add a few tablespoons of warm water to the cornstarch, stir till smooth and then add to the chili mix.  If it needs more flavor, add more paprika or cumin.  More heat, add more chipotle. Too dry? Add more tomato. 

I like to serve it over short grain rice or barley but alongside a grilled cheese or over spaghetti, ohio style, are other tasty options. Garnish with fresh chopped cilantro, sour cream, avocado or hot sauce.

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