This is one of my favorite original creations lately. I took several different chili ideas and morphed them into one. This is because I wanted to make chili but something different than what I usually make. I wanted something new. So my list of ideas looked like this:
- Roasted red pepper chili
- Mexican Chili
It morphed into a Spanish chili. I googled a Spanish spice blend and I left out one that popped up often which was saffron. I never see saffron in anything else and never have the need to buy it so I just didn’t use it. Instead, I stuck with spices very similar to Mexican food but with some coriander and less cumin. It gives it a bit a different flavor from your classic tacos or fajitas. This is what I was going for because I wanted it to be truly Spanish and not Mexican. Now I know it’s probably nowhere near authentic Spanish food. But it’s different from Mexican and just as good! It’s another way of enjoying Mexican food with a little bit of a twist for when taco bowls get boring.
Chili itself might seem a little labor intesive. You chop, you open a f*** ton of cans, you brown the ground meat, and then you stir the massive quantity of food together. I don’t know about you guys but some of these tasks really hurt my wrists! But deep down I know it’s so worth it. I have half of this recipe in my freezer for when temperatures drop again. And I enjoyed a good 5 or 6 days of this chili during North Carolina’s record streak of below freezing temperatures.
Spanish Black Bean and Plantain Turkey Chili
A twist on your usual go-to chili recipe. It has unique Spanish flavors and a little sweet and spicy combo from the addition of plantains. Top with some sliced avocado for a nutritious and delicious bowl of comfort food!
- 3 lbs 93$ lean ground turkey
- 1-2 tbsp olive oil or avocado oil
- 4 tbsp garlic, minced
- 3 green bell peppers chopped
- 3 multicolored bell peppers chopped
- 4 jalapeno peppers chopped and seeded
- 2 onions chopped
- 4 plantains medium, sliced
- 3 cans black beans, low sodium drained and rinsed
- 2 cups vegetable or chicken broth
- 12 oz tomato sauce
- 4 cans Rotel (tomatoes and green chiles)
- 2 tbsp cilantro fresh, chopped
- 1/4 cup chili powder
- 2 tbsp garlic powder
- 2 tbsp salt
- 2 tbsp black pepper
- 2 tbsp onion powder
- 2 tsp paprika
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp turmeric
Prepare all your vegetables by dicing. Chop cilantro and mince garlic as well. You can also prepare seasoning blend ahead of time if desired.
In a large saucepan, heat 1 tbsp oil over medium-high heat. Add garlic and stir for a minute. Add turkey meat and stir/break up. Continue cooking meat until it's browned.
Drain turkey and set aside
Heat another tbsp of oil in a large dutch oven over medium-high heat. Add peppers and onions. Cook, stirring frequently, for about 5 minutes or until they are slightly softened.
Add all remaining ingredients EXCEPT Plantains to the pot. Reserve some fresh cilantro for garnish.
Cook covered on medium heat for 15 minutes (It should boil slightly)
Add sliced plantains, stir well to incorporate. Cover and let cook for another 15 minutes.
If chili has too much liquid at this point, let it sit uncovered for 10 minutes or so. Continue to stir and release some of the heat.
I don't believe I added any salt to this the first time around - or at least not very much. Use your judgement on how much salt you use. It will depend on whether or not you used low sodium beans and/or no-salt added tomatoes. You could probably halve this recipe and cook it in the crockpot too - still adding the plantains last. My crockpot isn't large enough for a batch of chili this size. I often make really large batches like this one so I can stash half in the freezer.