It is totally necessary to mention, before this recipe, that I came home from work to find my amazing husband slaving over the stove, making this chili. It's also necessary to mention that this soup isn't just good, it's REALLY good (humble brag...). Like, almost too good (not so humble brag...). It makes you want to keep eating more until you can't possibly eat any more, and then you eat more. So there you have it... you've been warned.
What you will need:
3 tbsp olive oil
2.5 lb ground turkey meat
1 red onion, chopped
1 white onion, chopped
1 (28 oz.) can of diced tomatoes
1 (28 oz.) can of tomato sauce
1 (3o oz. ) can of canned kidney beans, rinsed and strained
2 (15 oz.) cans of cannellini beans, rinsed and strained
7 cloves of garlic, minced
2 tbsp chili powder
1 tsp paprika
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
How to make it:
In a large soup pot, heat up the oil. Add in the ground turkey and brown until even. Use your spoon to break up the meat and evenly spread the heat. Stir your chopped onions, cook for about 3-5 minutes, until the onion is clear and tender.
Once your meat and onions are cooked, add in the canned tomatoes (juice and all), beans and garlic. Stir together. Add in your seasonings... all of them...and bring the soup to a boil. If you don't have enough liquid/broth, you can add in some water. Once it's boiling, reduce the heat to medium low and cover, allowing the soup to simmer for about 30 minutes.
Ladle into bowls and serve with fresh cut jalapeno and cheddar cheese, and a dollop of sour cream. We also covered a slice of bread with cheddar cheese and jalapenos and broiled it for about 2 minutes, until the cheese was melted... the perfect side. ENJOY!
The verdict: OM NOM NOM... does that cover it? We loved this soup. E has been waiting all summer for the chance to make chili and this one was well worth the wait.
What would we do differently: Nothing, except maybe make cornbread to go with it!