This particular recipe is for a turkey based chili that's loaded with mushrooms and roasted peppers. I used Anaheims and Poblanos in this so there is a little more bite than a traditional bell pepper, but not enough to be overwhelming for anyone. This is a very simple, slow cook soup that doesn't have too many steps. The main thing is the roasting and peeling of the peppers to add their unique flavor to the base of the soup.
Another step I took was to toss the ground turkey in baking soda and let sit for awhile. I had read through Cook's Illustrated that this is a good way to treat ground beef, and it worked really well. I transferred this process to turkey and the result was just as flavorful.
As with any chili the variations in this recipe are numerous. Normally when I make soups they aren't overwhelmingly spicy as the people I give food to like more mellow flavors. If you wanted more of a bite, you could add jalepenos or other spicy chilis then hit it with some hot sauce to finish.
When I eat chili I frequently approach it as a whole meal. The soup is heartier and more filling than a lot, so just some simple additions and garnishes and you have a complete dish to have for lunch or dinner. For this one I kept it fairly traditional, sour cream, cheese, avocado, and then I added pickled onions for both the contrast in texture and flavor that they bring.
Enjoy.
Ingredients
Ground Turkey 3 lbs
Baking Soda 1 T
Mushroom Powder 1 T
Avenue Spice 1 T
Onion, julienned 2 ea
Tomato Paste 3 oz
Poblano Pepper 2 ea
Anaheim Pepper 2 ea
Tomatoes, canned 24 oz
Chili Sauce 1/2 cup
Ketchup 1/2 cup
Chicken Stock 1 qt
Crimini Mushrooms 14 oz
Button Mushrooms 8 oz
Soy Sauce 1 T
Worcestershire Sauce 1 T
Black Pepper 1 T + to taste
Salt to taste
Garnish
Pickled Onions, Avocado, Sour Cream, Cheese, any other chili garnish you would like to use
Method of Procedure
Preheat your oven to 350 degrees.
Toss your ground turkey with baking soda, mushroom powder, avenue spice and let sit for about 20 minutes.
Heat your soup pot and add your onions and turkey. Cook on medium while stirring until the onions are translucent.
Put in your tomato paste and stir to coat evenly.
Add your chopped mushrooms and continue to cook while stirring.
While your chili is starting toss your peppers with oil, salt and pepper and roast in the oven until softened and charred a bit. Place into a bowl, cover for for at least 30 minutes to continue the cooking process and make the outer skin easier to peel.
Peel your peppers, seed them, and dice them.
Add your soy sauce, Worcestershire sauce, and black pepper to your chili base and stir.
Put in your tomatoes, chili sauce, ketchup, stock, and diced chilis.
Cook for at least two hours stirring occasionally.
Season to taste, serve and garnish to your liking.
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