This chili adapted from the recipe at Pink Parsley, is the perfect way to start cooking for the cooler season that has finally made its way here in South Texas. With a fresh hint of lime, this still plays at flavors of summer but the hearty, meaty chili definitely says fall! I shredded cheese on top and served with a big helping of cornbread.
Be sure to give yourself enough time to prepare this recipe; it takes about 30 minutes to prepare and two to three hours to cook.
- 1 slice sandwich bread, torn into pieces
- 2 Tablespoons milk
- 1 lb. ground turkey
- salt and pepper
- 2 Tablespoons vegetable oil
- 1 large onion, minced
- 1 bell pepper, diced
- 1/2 jalapeno, ribs and seeds removed, minced
- 2 Tablespoons chili powder
- 2 Tablespoons tomato paste
- 4 cloves garlic, minced
- 2 Tablespoons ground cumin
- 2 teaspoons minced fresh oregano, or 1/2 teaspoons dried
- 1 15-oz. can tomato sauce
- 1 14.5-oz. can fire-roasted diced tomatoes
- 1 15-oz. can pinto beans, drained and rinsed
- 3 Tablespoons water
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey
- 1 teaspoons grated lime zest
- 1 Tablespoon fresh lime juice, plus more for serving
Options for serving:
- fresh cilantro
- Pepper Jack cheese
- sliced avocados
1. Mash the bread and milk into a paste in a large bowl using a fork. Mix in the ground turkey.
2. Heat the oil in a large stockpot over medium heat. Add the onion, bell pepper, and jalapeno, and cook until they are softened, 5-7 minutes. Add the chili powder, tomato paste, garlic, cumin, and oregano and cook an additional 3-5 minutes.
3. Stir in the turkey and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3-5 minutes. Stir in the tomato sauce, scraping up any browned bits.
4. Add the diced tomatoes with their juices, beans, 3 tablespoons of water, soy sauce and honey. Cover and cook on low 2-3 hours.
5. Stir in the lime zest, lime juice, and (optional) cilantro.