Hearty Turkey Chili from Tina @ More Please Recipes

I am so excited to introduce you to Tina from " More Please", Our guest blogger today. She cooked up an amazing chili recipe for our little Cooper! Next step is to make this for our family. I can't wait, I know everyone will love it. I'm going to be cooking up this yummy feast next Sunday, stay tuned for the recap. Make sure you drop by her blog and say hello. Please see below from Tina.

Last month I had the pleasure of connecting with lifestyle blogger Ashley Dunaway of The Pickled Bean.  Mother to Taylor and Cooper, parents Ashley and Dusty write of their life's events, recipes, and travels.  From my experience so far, I am impressed by their love of family, their positivity, and openness.

Dusty, Taylor, Ashley, and Cooper Dunaway from The Pickled Bean

When Ashley selflessly reached out to me and said she'd be happy to feature my site on hers, I was elated by the notion.  Having the opportunity to develop a recipe for her family is the kind of work I love to do.  Using the family blog as research and learning of their likes and dislikes was similar to having a little window into a family I barely knew.  I knew I wanted to create a healthy version of a family favorite; something that would be satisfying to every member of the family including Cooper.

After Ashley told me of Cooper's love of chili, how it remains hearty without being too hard to chew, I knew that would be the one.  It's a perfect family meal, packed with protein and fiber, and is satisfying to all age groups.  I kept it mild in spice but simmered it for a long while to really get the flavors of chili powder, cumin, and paprika that seasoned the meat.  And, although we thought we might keep this a secret at first (from Dusty in particular) ground beef has been replaced with healthier ground turkey.  But wait Dusty!  The meat still tastes rich because I still kept the hearty beef flavor with the broth I used.

I am a big fan of spice myself and I was a bit sad to forgo it for the little ones.  So I did make a side of cheddar jalapeno drop biscuits to add just a little bit of a heat bonus.  This super simple recipe is included at the end.

At More Please Recipes, I am trying to do more than just create great food.  Although, that by no way means the food is EVER getting the short end of the stick.  When combined in the right ways, recipes can be transformed from simple ingredients into a new memory, an experience, or perhaps a family tradition.  So, with this recipe, I like to look in through my window and imagine the Dunaways sitting around the dinner table laughing and talking.  We haven't heard from Cooper in awhile and that's because he's spooning up the yummy, hot chili voraciously.  He stops, only after finishing the whole bowl, and looks up at his mother with a big huge grin.  Although he doesn't say a word, his parents know he's taking a moment to stop and say thank you.

Cooper Dunaway and his big, blue eyes

Hearty Turkey Chili

2 large onions, chopped

1/4 cup canola oil

1 tbsp minced garlic

3 lbs ground dark turkey meat

1/4 cup chili powder

1 tbsp cumin, ground

2 tbsp paprika

1 tbsp dried oregano

1 1/4 cups beef broth

3 tbsp apple cider vinegar

14 oz fresh tomato sauce

20 oz cooked kidney beans

1 green bell pepper, chopped

1 yellow bell pepper, chopped

salt and pepper to taste

In a large Dutch oven, heat the oil over medium to low heat.  Add the onions, and cook stirring at times, until they are softened and translucent.  Add the garlic and stir for an additional minute.

Add the ground turkey and cook it over medium heat, stirring it and breaking up the chunks, cooking until no longer pink, for about 10 to 15 minutes.

Add the chili powder, cumin, paprika, and oregano, stirring to mix in with the meat for about 1 minute.  Add the tomato sauce, broth, and vinegar.  Turn the heat up and bring the mixture to a boil.  Then, bring the heat back down to a simmer and cover, for about an hour, stirring occasionally.

Add the kidney beans, the bell peppers, and salt and pepper to taste and allow to simmer for an extra 15 minutes uncovered, and until the bell peppers are tender.

Yield: 10-12 servings

Cheddar Jalapeno Drop Biscuits 

1 1/2 cups all purpose flour

2 teaspoons double acting baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tbsp butter, cut into small cubes

1 1/2 cups sharp cheddar, grated

1 jalapeno, diced (seeds included)

1 cup sour cream 

Preheat the oven to 425 degrees Fahrenheit.

In a medium sized bowl, mix the flour, baking powder, baking soda, and salt. 

Then, add the butter, and blend until it resembles a coarse meal.  Add the cheddar and jalapeno to the mixture.  Finally, add the sour cream and mix until it forms a soft, sticky dough.  On a floured surface, knead the dough about 5 times.

Using a soup ladle, or large spoon, drop a spoonful onto an ungreased baking sheet.  Bake for about 15 minutes or until golden brown.

Yield: 8 biscuits