The weather is getting colder outside, the leaves are littering the ground, and your hungry family wants nothing more than a hearty, warm meal to fill them up on a cold night. We’re pretty partial to delicious bean dishes, but nothing satisfies quite like a hot bowl of chili, and Randall’s Dark Red Kidney Beans are the perfect addition to your cooking pot.
This recipe is a slightly spiced up version of a classic red chili dish. We’ve substituted turkey for the traditional ground beef in this recipe, making this dish a leaner, healthier version for your family. The suite of spices in this dish kick up the savory overtones in this chili, and the diced tomatoes give every bite a fresh veggie twist.
From our friend, Sara Croft, recipe developer and owner at Solid Gold Eats: “I wish I could give you a bowl of this, it was so good! Since I don’t like chunky tomatoes, I put the diced tomatoes in a food processor to pulse for a few seconds until no longer chunky. You can do that, or you can leave them just the way they are.
The carnivore in me prefers beef broth, but chicken or vegetable broth will also work. It will take on the flavor of the spices and is there to add liquid. Water is OK, but why use water when you can use broth?”
- 2 tablespoons olive oil
- 1 large red onion, diced
- 2 jalapenos, seeded and diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- ½ teaspoon salt
- 1 pound ground lean turkey
- 2 15-oz jars Randall Beans Dark Red Kidney Beans, drained and rinsed
- 2 cups broth
- 2 cans diced tomatoes
In a large Dutch oven or stock pot, heat the olive oil over medium high heat. Sweat the onions, jalapenos and garlic for 3 minutes or until soft.
Whisk in the flour and cook for 2 minutes, stirring constantly. Add the chili powder, cumin, ground coriander, dried oregano and salt and stir.
Brown the ground turkey, stirring together to mix with all of the seasonings. Add the dark red kidney beans, the stock and diced tomatoes. Cover and simmer for one hour, stirring occasionally. Serve with shredded cheddar cheese, chopped green onions and cornbread.