Martha's Turkey Chili

 

One of our house favorites - I usually make this weekly. In the summer, we use fresh tomatoes and other garden fresh veggies. In the winter, I freeze tomatoes and veggies for this soup. Once cooked the soup freezes really well and makes great quick lunches. The eggplant and zucchini can be substituted for sweet potatoes or corn if desired. We prefer the eggplant base the best because it cooks down into a really thick soup that tastes great. Before we added eggplant, we used to always use sweet potatoes.

Ingredients

•  2 tablespoons olive oil
•  1 pound lean ground turkey
•  1 sweet onion, finely chopped
•  3 cloves of garlic, minced

• 2 quarts - 3 quarts homegrown tomatoes, lightly chopped 
• OR
•  1 (28oz) can crushed tomatoes
•  1 (15oz) can petite diced tomatoes

       Homegrown peppers - I like 1 green, 1 poblano, and 1 - 2 Big Jims

       OR

•  1/2 yellow bell pepper, chopped
•  1/2 red bell pepper, chopped

        1 eggplant, skinned and chopped

        1 - 2 zucchini chopped 

•  2 cups chicken or vegetable broth
•  2 tablespoons chili powder (add more to taste)
•  1 tablespoon brown sugar
•  2 teaspoon hot sauce (chipolte hot sauce preferred)
•  1 teaspoon dried oregano
•  1 teaspoon dried basil
•  1 teaspoon garlic powder
•  1 1/2 teaspoon sea salt
•  1/2 teaspoon cayenne pepper (optional)
• 
  
•  Toppings: Sour cream, shredded cheddar cheese, green onions, limes, tortilla chips

Instructions

1. In a large Dutch oven or heavy bottomed pot, heat the olive oil, over medium high heat, until shimmering. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Remove with a slottled spoon and reserve.
2. Add more olive oil if needed and add the onions and garlic. Saute until softened and fragrant, about 2 minutes. Add the peppers and cook until softened, 2 more minutes. Add all the rest of the chopped veggies.
3. Return the browned turkey to the pot and add the remaining ingredients. Stir until combined and bring to a boil.
4. Once the chili is boiling, lower the heat to a simmer and cook, uncovered, for 45 to 60 minutes or until it thickens. Taste and adjust seasonings, as needed.
5. Serve immediately, garnished with your desired toppings!