It’s (finally) getting to be turkey chili weather

Here we are with October virtually behind us and only now will day time temperatures dip below 60. Yeah, yeah, yeah everyone around me loves it and I just feel like I’m being cheated out of that perfectly crisp New York weather. It’s just not natural to go apple picking in shorts people! Fall weather to me means new boots, outdoor running, good hair, and turkey chili. This is a recipe I can comfortably claim as a Flycakes original. I’ve tweaked and adjusted it over the years and honestly I barely even measure the ingredients anymore. It’s simple, healthy, delicious, makes your apartment smell like a spice market and yields so much you can freeze the leftovers for a night when you don’t feel like cooking.

Flycakes Turkey Chili 

1 lb. ground dark meat turkey
1 lb. ground light meat turkey
1 onion chopped
1 cup of chopped celery
1 serrano chopped
4 scallions chopped
3 garlic cloves chopped
2 can black beans rinsed and drained
3 tbs olive oil
1 28oz can of crushed FIRE ROASTED tomatoes such as Muir Glen (do not substitute regular canned tomatoes)
1 cup (or more) low sodium chicken broth

1 tbs cumin
2 tbs chili powder
2 tsp cayenne pepper
1 tbs ground coriander seed
1 tbs cinnamon
Chipotle in Adobo

In a large heavy-bottomed pot (or Le Creuset type pot) heat the olive oil on medium flame. Sauté the onion, celery, serrano, scallions, and garlic until softened and slightly browned, about 4-5 minutes.


Add some salt and pepper to taste.


Increase the flame a bit and add the ground turkey. With a wooden spoon (or some other sauteing utensil) break up the clumps of turkey and keep on doing that until the turkey has separated and resembles little pebbles and all the pink color is gone.


Add the drained beans


Add all the spices and mix well.

Clockwise: chili powder, cayenne, cinnamon, ground coriander and cumin.

Clockwise: chili powder, cayenne, cinnamon, ground coriander and cumin.

Add the canned tomatoes and enough chicken broth to just cover the chili by about 1/2 inch.

Cook until it bubbles, reduce heat to medium low and cook uncovered until the chili thickens and some of the liquid has evaporated. It will look less ‘soupy’ and more ‘stewy’. Have a taste and add salt if needed. If the chili is lacking heat, add a tablespoon of the chopped chipotles in adobo. This will impart a delicious smokey heat to the chili.


Ladle into bowls and if you want, garnish it with some shredded Monterey jack cheese, crumbled tortilla chips and cilantro.

Enjoy and always let your taste buds soar!



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