Turkey Enchilada Chili
If you were one of my neighbors this morning, you saw my dog Vinny running around the yard this January morning completely decked out in his Halloween costume. Here’s the thing. I was outside doing horse chores and young Vince had a ton of energy to burn off (as always). And he stood at the kitchen door longing to go outside, watching his sister Blue bask in the cold but sunny morning but refraining from crossing the threshold because of the cold air kissing his nose.
I knew Vinny would appreciate a little time outside as long as he didn’t feel too cold. So, I shoved his Halloween costume on him because it is lighter than his heavy winter coat and literally pushed his 50-pound-pitbull self out the door, following behind him to complete my own mess of chores in the cold. Sometimes you just have to wing it and do what works. Halloween in January worked.
Rounding out this unfortunately cold day was a nice warm dinner. Nothing really sounds more appealing on a cold day than a hot bowl of chili and as I searched high and low for a can of tomato sauce in my cabinet (ground turkey and onions sizzling away stove top) I came to the slow realization that perhaps the chili mission ought to be aborted. No tomato sauce to be found.
Thinking back to the morning Vinny improvisation, I decided that perhaps a can of enchilada sauce would do just fine in my chili – having roughly the same spices I would add anyway to my chili, I decided to go for it.
And it was great. Great enough to actually plan on making it again in the future.
Turkey Enchilada Chili
- 3/4 lb – 1lb ground turkey
- 1 onion, diced
- 2 cans, 15 oz, beans (I used 1 black, 1 kidney)
- 1 can, 10 oz, mild or medium red enchilada sauce
- 1/2 tsp ground cumin
- 1 can, 15 oz, diced tomatoes
- salt to taste
- lime wedges
- In a skillet over medium heat, brown ground turkey and diced onion together until turkey is cooked thoroughly and onion is golden.
- In a large saucepan or medium dutch oven, combine ground turkey and onions, beans, enchilada sauce, cumin, and diced tomatoes.
- Mixture will be a bit thin. Salt to taste Simmer 45 minutes until desired consistency as it thickens as it cooks.
- Top with diced avocado and fresh lime.