Brit'S Everything-But-The-Sink (& The Fat!) Chili

Name: Brit'S Everything-But-The-Sink (& The Fat!) Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1.5 lbs ground turkey breast; 1 medium-sized white onion, diced; 5 cloves garlic, minced; 1 yellow bell pepper, diced; 1 whole beefsteak tomato, diced; 1 14-oz can white kidney beans, drained; 1 14-oz can garbanzo beans, drained; 1 28-oz can diced tomatoes in tomato juice; 1 1/2 c red wine; 1/2 c salsa, mild or medium; 3 tbsp olive oil; 4 tbsp Worcestershire sauce; 2 tbsp dried leeks; 2-3 tbsp cumin (to taste); 2-3 tbsp cinnamon (to taste); 1 tsp nutmeg; 3-4 tbsp Old Bay seasoning (to taste); 2 tbsp salt (to taste)

Servings: persons

1 to 1.5 lbs ground turkey breast
1 medium-sized white onion, diced
5 cloves garlic, minced
1 yellow bell pepper, diced
1 whole beefsteak tomato, diced
1 14-oz can white kidney beans, drained
1 14-oz can garbanzo beans, drained
1 28-oz can diced tomatoes in tomato juice
1 1/2 c red wine
1/2 c salsa, mild or medium
3 tbsp olive oil
4 tbsp Worcestershire sauce
2 tbsp dried leeks
2-3 tbsp cumin (to taste)
2-3 tbsp cinnamon (to taste)
1 tsp nutmeg
3-4 tbsp Old Bay seasoning (to taste)
2 tbsp salt (to taste)

1
In a large saucepan, heat olive oil over medium-high heat. Once the oil shimmers, add the onion, garlic and bell pepper. Saute for about a minute, then add the cumin and dried leeks. Saute for another 4 to 5 minutes until the onions are translucent, and then add the ground turkey, cinnamon and nutmeg. Break the turkey down into bite-sized chunks, and make sure to cook the meat until it's just done - about 5 minutes.
2
Once the turkey is cooked through, deglaze the pan with the red wine. Stir until the turkey is coated and the alcohol evaporates - about 3 minutes. Add the fresh tomato and both cans of beans. Stir together and cook until the beans are heated through. Add the canned diced tomatoes, the worcestershire and the Old Bay. Stir thoroughly and let this mixture simmer for about 5 minutes. Add the salsa and stir. At this point, be sure to sample the sauce to assess its saltiness. I'm not big on salt, so I only add an additional tablespoon or so to my pot. If you need more salt and spice, be sure to add more Old Bay before you add salt, since it's a salty spice mixture. At this point, your chili's ready to serve. If I have time, I like to let it simmer for an hour or so to let the flavors continue to meld together, but if you're in a hurry, this is not necessary! Serve over rice, with or without Tabasco sauce.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 to 1.5 lbs ground turkey breast, 1 medium-sized white onion, diced, 5 cloves garlic, minced, 1 yellow bell pepper, diced, and more.

Yes, Brit'S Everything-But-The-Sink (& The Fat!) Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!