turkey chili sundae

Day 2 Dinner: We didn't grow up eating chili. This first time I had chili with fixings, was at my ex-boyfriend's - during college! His mom had pots full of piping hot kidney bean and beef chili and fluffy long-grain white rice on the stove and bowls of chopped tomatoes, scallion, shredded cheese and sour cream on the counter. I loved the concept of a do-it-yourself chili-fixings bar.

#1: My chili is made without the beans and turkey steps in for the beef. We also use Greek yogurt instead of the sour cream 1) the damned lactose intolerance issue 2) we will most likely end up throwing out the remaining sour cream since we don't eat that much of it other than for chili night. 

#2: Double the recipe. Not only does it freeze well for a second dinner but it's also great with eggs for a heartier breakfast or a southwestern pasta sauce.

Turkey Chili
Serves 4 for dinner 

2 pounds ground turkey (I use 1 pound lean and 1 pound 85%)
2 cups chopped onion (2 medium-sized)
6 garlic cloves, chopped fine
1 can (4 oz) diced green chiles
1 can (28 oz) chopped tomatoes
3 T ground cumin
1 T (heaping) oregano
1 T (heaping) unsweetened cocoa powder
2 t paprika
ground pepper 

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2 medium tomato, diced or 1-1/2 cups grape tomatoes, quartered
2 scallion, trimmed and sliced
1/2 cup shredded cheddar and Monterey Jack cheese
1/4 cup Greek yogurt
1/2 Hass avocado, diced
hot sauce (optional)

In a large heavy skillet, brown turkey over medium-high heat. Drain the juice and grease. Add onions, garlic, green chiles, canned tomatoes, cumin, oregano cocoa powder and paprika. Stir to combine.  

Lower heat to medium-low, cover, and let simmer for 30 minutes, stirring occasionally. Remove lid and simmer for an additional 15 minutes. 

Let everyone make their own chili sundae. Enjoy!