Makes 4-6 servings
1 lb lean ground turkey
3/4 c (100g) chopped onions
2 15oz cans diced tomatoes
1 15oz can black beans
1 15oz can garbanzo beans
1 4oz can diced green chiles
2 c chicken broth
1/4 c Frank’s Original Red Hot
1 1/2 tsp cumin
1 tsp garlic powder (or sub 2 medium cloves of garlic)
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 tbs bulgur wheat (optional)
Heat a large sauce pot over medium. Once hot, add turkey, onion, and spices. Combine well and continue stirring, breaking up the meat, until the turkey is cooked through.
Once turkey is completely cooked add the beans, tomatoes, chiles, and chicken broth. Stir well and simmer uncovered for 30 minutes (if using the bulgur wheat, add it at the 15 minute mark).
At the end of 30 minutes remove the pot from the heat and stir in the 1/4 cup of Frank’s.
Garnish with a bit of chopped cilantro and sour cream if you desire. Keep the bottle of Frank’s close at hand if you like things on the spicier side.
If you prefer a thicker chili, reduce the amount of chicken broth by a 1/2 cup. Keep in mind, if you plan on keeping leftovers, the chili thickens up quite a bit in the fridge.
If you have it around, the 2 tbs of bulgur wheat adds a slight nutty flavor and the grains thicken up the broth a little. It isn’t totally necessary, but it is something I enjoy.
If you are sensitive to spice, substitute half of the Frank’s with plain white vinegar.
This chili pairs very well with Frito’s. Personally, I prefer the scoops!