THE Best Chili

... and with one minor change, it's GDSYWP free, too!

Soon after Rob and I moved to the DC metro area, I discovered a great cooking show on PBS called Everyday Food. It has since become one of my favorite cooking shows. All the ingredients are simple and wholesome. Their recipes are pretty easy to follow and are sometimes adaptable to a GDSYWP free lifestyle.

The first recipe that I tried from them was Turkey Bean Chili. It was a HUGE hit with Hubby. Ever since then, it has been in heavy rotation. He was so glad when this recipe was able to stay on our menu after the big food lifestyle change.

The above link takes you to their recipe, but I will repost it here as theirs is not very printer-friendly:


Turkey Bean Chili
from "Everyday Food"
Serves 8 | Prep time: 30 minutes | Total time: 1 hour and 30 minutes

4 strips bacon, cut into 1/2-inch pieces (I use beef bacon or turkey bacon to keep it Pork-Free)
3 pounds ground dark-meat (7% fat) turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeño chiles (ribs and seeds removed for less heat, if desired), minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in purée
2 tablespoons unsulfured molasses
Coarse Salt
3 cans (15.5 ounces each) pinto beans, drained and rinsed
Assorted Toppings (I usually have tortilla chips and chop up extra onions and cilantro and keep them off to the side to use as toppings)

1. Heat a Dutch-oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.

2. Add onion, garlic, and jalapeno; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.

3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.

4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with toppings.


Now, I'm not a big chili fan, but this is seriously like THE best chili I've ever had and it is certainly in Hubby's Top 3 Favorite Dishes that I make.

I usually leave the jalapeños out as Hubby does not do spicy and also I mix some black beans in with the pinto beans just for variation. Oh, and if you happen to be chocolate free (like I was for 3 or so months), you can leave out the cocoa powder and there isn't a real noticeable difference.


Oh, if you try this recipe, leave me a comment and let me know what you think of it!




The opinions and thoughts expressed here are purely my own and are not coerced, swayed or influenced by a company, organization or other person. The information contained here is to the best of my knowledge at the date posted. I am NOT an expert and am NOT responsible for anything that you do with this information. Please do your own research, seek out professionals and read all ingredients yourself in order to ensure that the choices you make are right for your lifestyle.

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