I have no idea why I have never made chili before? Maybe because I have tried some before and since I am not a big fan of beans, I tend to avoid eating them. But this chili, OMG it’s the best accidental chili I’ve ever had/made. The first time I experimented with this a few days ago, I was looking for that nice smokey flavor bacon gives and when I was getting the bacon, I saw a nice piece of ham hog and decided to add it in for more of that flavor, match made in heaven. Adding in the organic ground turkey meat and quinoa adds a good healthy option to the chili instead of using beef. Also, adding smoked gouda to top off the chili adds more of that smokey flavor I was going for.
That large piece of meat is the middle is called ham hog, that adds more smokey flavor, you can get it at your local grocery store, I think most should carry it. I got mine at the meat counter where I also got my bacon. I add it in the beginning right when I add the bacon and onion. Make sure to move it around and let it release it’s flavors. After a few minutes of sautéing the bacon, onion and ham hog, add in the turkey, garlic and all the seasonings and let it cook until meat is cooked all the way through, I keep the heat on high until I add the rest of the ingredients and keep it uncovered.
After the turkey looks cooked all the way through, you can add in the tomatoes, beans and quinoa. At this time, turn down the heat to medium and cover with the lid and let it cook for 10-15 minutes or until the quinoa is cooked according to the package instructions.
While that’s cooking, I roast my poblano peppers on the gas stove. I do mine directly on the gas burner with the heat turned to medium high and wait until all sides get charred, turn the peppers with thongs. If you don’t have a gas stove, you can use the oven to roast the peppers on high heat, 500F on a cookie sheet lined with foil, until the skin is charred, you want to release that smokey flavor by doing that. When the peppers are done, place them in a bowl and cover with cellophane wrap tightly, this will help with peeling of the skin once it’s cooled to touch. Once the peppers are cooled, take them out and use your fingers and rub off the skin. Remove the top and cut open and remove seeds. Cut into 1/4 in squares. At this time also remove the roasted corn from the freezer, I get my roasted corn in the frozen section at Trader Joes.
Remove the lid, add in the chopped peppers and roasted corn. Mix the chili around until incorporated for a minute. Let it come back to a simmer and then it’s done. So simple. Get all your toppings ready. This can easily be turned into a chili bar and have everyone decide on what toppings they want to add on top, or even turn it into a chili dog… yes please.
I hope this becomes your new go-to chili recipe. It’s definitely ours. This recipe makes delicious leftovers for lunch the next day, and freezes great as well!
I cannot wait to hear your feedback on this delicious chili. My family said it was the best chili they have ever had… so we will go with that. Perfect for a quick weeknight meal. Enjoy!
2 lbs ground turkey meat
6 slices of bacon, sliced into 1/2 inch pieces
1 smoked ham hog
1 sweet onion, chopped
5 garlic cloves, minced
2 fire roasted poblano pepper, diced
2 tsp cumin
1 teaspoon dried oregano
2 teaspoon chili lime seasoning
2 tsp smoked Jacobsen salt
2 (14.5 ounce) cans fire roasted diced tomatoes
1 1/2 cups chicken stock
1 can black beans, rinsed and drained
1 can tri colored beans, rinsed and drained
1 1/2 cups roasted corn
1/2 cup uncooked quinoa
tomatoes, I used small ones on the vine
shredded smoked gouda cheese
1. Heat a large cast iron or heavy bottomed pot, I used my large Staub Pot. Add the sliced bacon, ham hog, onion and cook for 2-3 minutes. Now add in the garlic and cook another 3-5 minutes, stirring occasionally.
2. Add the ground turkey, cumin, oregano, chili lime seasoning and salt. Cook for about 5-7 minutes, breaking up the meat until it starts to brown.
3. Add the diced tomatoes, chicken stock, beans, and quinoa. Stir to combine. Bring mixture to a boil, then reduce heat, cover and simmer for 10-15 minutes, until quinoa is cooked.
4. Serve hot with your favorite toppings!
DID YOU MAKE THIS RECIPE?
If you give this smoked turkey quinoa chili a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!