Turkey Chili with Wisconsin Farmer's Cheese
Note for the cook if taking this chili on a camping trip: This recipe should be prepped and cooked at home, packed well in an airtight container and then reheated and served within 2 to 3 days.
Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- Kosher salt and freshly ground pepper to taste
- 2 to 3 carrots; peeled and chopped
- ½ red bell pepper diced
- ½ yellow or orange bell pepper diced
- 2 to 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 teaspoons crushed red pepper flakes; optional
- ½ to 1 lb. ground turkey
- 2 cans 28 ounces crushed tomatoes
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 15 ounces kidney beans, rinsed and drained
- 1 can 15 ounces garbanzo beans, rinsed and drained
- 1 cup water
- 5 to 8 oz. Wisconsin Farmer’s Cheese shredded
- fresh green onions diced for garnish
Instructions
- In Dutch oven or heavy bottomed pot, heat olive oil over medium-high heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until onions begin to soften, about 4 minutes.
- Add carrots, bell peppers, chili powder, cumin and red pepper flakes, if using. Cook, stirring occasionally, until veggies begin to get tender, about 6 to 8 minutes. Add the ground turkey and mix and let cook until cooked completely.
- Add crushed tomatoes, beans and water. Let simmer until slightly thickened, for at least 30 to 35 minutes. Taste and season with additional salt and pepper, if needed.
- Remove from heat. Serve with shredded Wisconsin farmer’s cheese and diced green onions.
- If packing for a camping trip, remove from stove, cool completely and pack in airtight container. When ready to reheat, pour turkey chili into cast iron skillet or Dutch oven. Heat over fire (or use a mini burner or portable butane stove) until heated through. Top with shredded Wisconsin farmer’s cheese and diced green onions.