We put a pot of chili on this weekend, which we made with jovial’s new organic diced tomatoes. The flavor was really fantastic. This recipe makes eight servings, enough for two meals for a hungry family of four, and we’ve added extra veggies and lots of beans for a really complete meal. Serve it over einkorn wheat berries, brown rice or quinoa the first evening with plain Greek yogurt or sour cream, and scallions or cilantro. The next night, prepare your favorite jovial pasta, add the leftover chili as sauce and pass the pasta in a hot oven to melt your favorite cheese on top.
- 2 jars Jovial organic diced tomatoes
- 2 lbs. lean ground turkey
- 4 tbsp. olive oil, divided
- 3 stalks of celery, diced
- 2 medium sweet onions about 2 cups, diced
- 1 medium green bell pepper, diced
- 1 medium red pepper, diced
- 1 jalapeno pepper, diced
- 4 cloves garlic, peeled and minced
- 2 tsp. sea salt
- 4 tsp. unseasoned chilli powder
- 1½ tsp. ground cumin
- 1½ tsp. coriander
- 1 tsp. dried oregano
- ½ tsp. cinnamon
- ¼ tsp. fresh ground black pepper
- ¼ tsp. crushed red pepper flakes (optional)
- 4 cups of vegetable, beef, chicken or turkey stock or water
- 15oz. can kidney beans, drained and rinsed
- 15oz. can cannellini beans, drained and rinsed
- In a small bowl mix all dried spices together until fully combined.
- In a large skillet heat 2 tbsp. of olive oil on medium high heat. Add turkey and half of the spice mixture and cook until turkey is cooked through. Remove from heat and set aside.
- In an 8 quart Dutch oven heat remaining 2 tbsp. of olive oil on medium heat. Add onion, celery, peppers and garlic, cook on medium heat, stirring occasionally until vegetables are tender and onions become translucent, about 10 minutes.
- Add the rest of the spices, tomatoes, stock and cooked turkey and bring to a boil. Reduce to a simmer and cook 30 minutes stirring occasionally.
- Add the drained kidney and cannellini beans and simmer for another 30 minutes.
- Taste and re-season with salt and pepper.
Recipe yields 3 ½ quarts.