To start though – I need to warm up with some turkey chili made just for two. I will admit – with this recipe….it didn’t double great. I’m not sure what to change, I just didn’t like it as much when I doubled everything…I adapted this recipe from America’s Test Kitchen’s Cooking for Two 2009.
What You Need:
one small onion, minced
1/2 red bell pepper, cut into 1/2″ pieces
2-3 cloves of garlic
1 Tbsp chili powder
1 Tsp Cumin
1/4 Tsp red pepper flakes
1/4 Tsp oregano
1/8 Tsp Cayenne Pepper
3/4lb ground turkey breast
1 can diced tomatoes (with green chiles makes it awesome)
1 can red kidney beans (drained and rinsed)
1 can tomato sauce
Heat about 2 tsp vegetable oil in a medium saucepan (I use a 4qt for this recipe) until shimmering. Add all step one ingredients. Stir them often, and cook until the onion is softened.
Stir in the ground turkey using a wooden spoon to break it up into smaller pieces. Cook until there is no more pink (~5 min).
Add all step three ingredients and bring to a boil. Reduce the heat and cover, simmering for about 30 minutes.
This chili can certainly stand on its own. Or, while it is simmering, prep some creamy polenta or rice to serve it over. We love pairing turkey chili with polenta.
Divide the chili between two dishes and enjoy! We topped with a bit of cheddar as well this time around!
Serves: 2 Cost: ~$4/serving