Chilly weather is chili weather, am I right?
I love this with a big scoop of creme fraiche and some cilantro. A scattering of sharp cheddar cheese and a little avocado is always welcome too.
My little secret is the addition of a pinch of cinnamon and allspice, it really warms up the recipe without adding too much extra spice.
1 T olive oil
1 Spanish onion, chopped
2 cloves garlic, chopped
2 T fresh tomato salsa
1/4 jalapeño, chopped
1/2 lb ground turkey
1 t cumin powder
1/2 t paprika
1/3 t cinnamon
1/3 t allspice
1/4 t red chili flakes
1 small can of diced tomatoes
2 small cans of kidney beans, drained and rinsed
sour cream or creme fraiche for serving
cilantro, for serving (optional)
1. I like to make this a true one-pot meal. Heat olive oil in a large pot and sauté onions until just golden. Add garlic, salsa, jalapeño (if using), and turkey. Cook until turkey is cooked through, stirring often and breaking up the pieces with a wooden spoon.
2. Add tomatoes, beans, and spices to the pot. Bring to a boil and cook for about 15 minutes.
3. Taste for seasoning, add salt and pepper. Reduce heat and let simmer for another half hour until thickened. Remove from heat and cover. I usually make this the day before I plan to serve it, because I think it tastes even better.