I had something much different planned for today’s post but because UPS so kindly lost my package, I’m improvising. Today I’m teaming up with one of my favorite colorful kitchen tool companies to bring you the perfect meal to serve post holiday. You’re going to want this recipe for the weekend after Christmas because 1) it’s quick to make and 2) it’s perfect for these chilly winter days.
I’m a big fan of colorful kitchen gadgets so I’m thankful that Core Kitchen exists to keep me in a bright and cheery mood while I’m cooking. Prior to meeting Core, I had some really dull, ugly cutting boards that slide all over while I was chopping and dicing. I love that their Grip Strip cutting boards stay put on my counter tops while I’m prepping for meals and they come in pretty awesome colors too.
Speaking of dicing, their knife sets are pretty rad as well. I love that they come with covers because I’ll be honest, I’m a klutz and the likelihood of cutting myself while reaching for a knife is pretty high.
I used my cutting board and santoku knife from Core Kitchen to prepare this chili a while back. It never made it to the blog until today but I think that was fate. I know that I’ll be cooking up a batch of this chili this weekend to round out my holiday celebrations.
And now for the giveaway! CONTEST IS NOW CLOSED! It’s easy again today. To enter to win one of their large Grip Strip cutting boards AND knife sets, leave a comment below telling me about how you bring a little color to your kitchen.
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 green bell pepper, roughly chopped
- 5 scallions, sliced (white and green parts separated)
- Kosher salt
- 1 pound ground turkey
- 1 28 -ounce can diced fire-roasted tomatoes
- 2 cups low-sodium chicken broth
- 1 15 -ounce can black beans, drained and rinsed
- 1 cup crushed tortilla chips, plus more for topping
- Sour cream and cheddar cheese, for topping (optional)
- Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute.
- Add ½ cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes.
- Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
- Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens.