Turkey Chili

Even though it's been unseasonably warm in L.A., there's no denying it's winter time. The long nights and NFL playoffs have me craving something warm and comforting like this turkey chili. It's the perfect thing to keep on a simmer all night while we watch TV (we're in the middle of watching old Mad Men episodes on DVD) and leftovers are even more delicious on the second night. Compared to most recipes, this one requires a lot less kitchen time and ingredients, and I love the California-spin on the classic by using ground turkey and avocado.


Turkey Chili:

• Heat 1 tbsp. olive oil in a large pot and heat over a medium-hot flame.
• Add in 1 large chopped onion and cook until soft and translucent, about 10 minutes.
• Turn up the heat to hot, add a little more oil, and add in 1 1/2 lbs. ground turkey.*
• Cook the turkey until brown, breaking it up into small pieces.
• Stir in 1 tbsp. minced garlic and cook for another minutes.
• Add in 2 tbsp. chili powder, 1/2 tsp. paprika, 1/2 tsp. dried oregano, 1/2 tsp. cumin, 1 tsp. cayenne pepper, salt and black pepper.
• Pour in 1 1/2 c. water and 1 28 oz. can diced tomatoes.
• Bring chili to a boil, then reduce to a simmer and cook for 30 minutes.
• Stir in 1 can of kidney beans and cook for another 35 - 40 minutes.
• Ladle into bowls and top with slices of avocado, grated cheddar cheese, etc.

Serves four - six
*Use dark meat turkey, white meat will get too dry.