Imagine a steaming bowl of cowboy chili, the rich crimson hue of tomatoes mingling with the vibrant green of Brussels sprouts, each bite a delightful dance of textures.
The aroma of smoky paprika and cumin fills the air, promising warmth and comfort. This dish holds a special place in my heart as it was my go-to savior during hectic weeknights when time was scarce, yet my family needed a hearty, satisfying meal.
Whether you’re looking for a quick dinner after a busy day or a cozy dish for Sunday supper, this chili is versatile and fulfilling.
I remember a particularly cold evening when this chili brought warmth and smiles to our table, making the chaos of the day melt away.
Ready to bring some of that magic to your kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a unique blend of spices and vegetables.
- Uses pantry staples for a convenient and quick meal preparation.
- Packs a healthy punch with lean turkey and nutrient-rich Brussels sprouts.
- Freezes beautifully, making it perfect for meal planning and leftovers.
- Offers customizable spiciness to cater to different taste preferences.
Ingredients
- 1 pound ground turkey — choose lean for less fat.
- 1 tablespoon olive oil — opt for extra virgin for richer flavor.
- 1 large onion, diced — yellow onions work best for sweetness.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 1 bell pepper, diced — red or green, depending on preference.
- 1 cup Brussels sprouts, quartered — fresh, not frozen, for best texture.
- 2 tablespoons chili powder — adjust to taste for spiciness.
- 1 teaspoon ground cumin — enhances earthy flavors.
- 1 teaspoon smoked paprika — adds a smoky depth.
- 1/2 teaspoon cayenne pepper — increase for more heat.
- 1 can (15 ounces) diced tomatoes — use no-salt-added if preferred.
- 1 can (15 ounces) kidney beans, drained — rinse to reduce sodium.
- 1 can (15 ounces) black beans, drained — go for organic if possible.
- 1 cup chicken broth — low-sodium recommended.
- Salt and pepper to taste — sea salt and freshly ground black pepper are ideal.
- Optional toppings: shredded cheese, sour cream, chopped cilantro — for added creaminess and freshness.
Step-by-Step Method
Heat the Oil
Heat the olive oil in a large pot over medium heat. Confirm the oil coats the bottom of the pot evenly. This step is vital for preventing the ingredients from sticking and for guaranteeing even cooking.
Sauté Onion & Garlic
Add the diced onion and minced garlic to the hot oil. Sauté until the onion is translucent, which should take about 3-5 minutes. Stir occasionally to prevent burning.
Cook the Turkey
Add the ground turkey to the pot. Use a wooden spoon to break up the meat as it cooks. Brown the turkey evenly, confirming it’s fully cooked with no pink remaining.
Add Vegetables
Stir in the diced bell pepper and quartered Brussels sprouts. Cook for an additional 5 minutes to allow the vegetables to begin softening. This enhances their flavor before adding the spices.
Spice It Up
Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to combine the spices with the turkey and vegetables. This step infuses the dish with robust flavors.
Pour & Mix
Pour in the diced tomatoes, kidney beans, black beans, and chicken broth. Mix the ingredients thoroughly to confirm even distribution of the liquids and solids. This creates a harmonious blend of flavors.
Season to Taste
Season the chili with salt and pepper according to your preference. Taste and adjust the seasoning as needed. This confirms your chili is savory and balanced.
Simmer Gently
Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for 30 minutes. Stir occasionally to prevent sticking and confirm the flavors meld together.
Rest & Serve
Remove the pot from heat and let the chili rest for 5 minutes. This allows the flavors to settle. Serve hot with optional toppings like shredded cheese, sour cream, and chopped cilantro for added richness and freshness.
Ingredient Swaps
- For a vegetarian version, replace the ground turkey with an additional can of beans or a plant-based ground meat alternative.
- Opt for canned tomatoes with green chilies for added spice and flavor.
- Swap Brussels sprouts with zucchini or kale for a different texture and taste.
- Use vegetable broth instead of chicken broth to make the dish vegetarian.
You Must Know
1. Use Fresh Spices**: Verify that your chili powder, cumin, smoked paprika, and cayenne pepper are fresh for maximum flavor impact**.
Spices lose their potency over time, so check the expiration dates and replace if necessary.
2. Roast Brussels Sprouts: For an added layer of flavor, roast the Brussels sprouts before adding them to the chili.
This caramelizes the sprouts, giving them a delightful texture and enhancing the overall taste of the dish.
3. Adjust Spiciness: Tailor the heat level to your preference by modifying the amount of cayenne pepper or incorporating jalapeños.
Start with a smaller amount and taste as you go to avoid making the dish too spicy.
4. Let Beans Rest 10 Min: Drain the canned beans and let them rest for about 10 minutes to verify they aren’t overly wet when added to the chili.
This helps maintain the desired consistency of the dish.
5. Simmer for Full Flavor: Allow the chili to simmer for the full 30 minutes as directed.
This time allows the flavors to meld together, resulting in a richer, more cohesive taste.
Stir occasionally to prevent sticking and verify even cooking.
Serving Tips
- Pair the chili with warm cornbread or a side of tortilla chips for added texture.
- Serve over a bed of steamed rice or quinoa for a heartier meal option.
- Garnish with chopped cilantro and a dollop of sour cream for a fresh, creamy finish.
- Add shredded cheese on top for a melty, savory touch.
- Serve in a bread bowl for a unique and satisfying presentation.
Storage & Make-Ahead
Cowboy Chili with Brussels Sprouts and Turkey can be stored in the refrigerator for up to 4 days in an airtight container.
It also freezes well. Store in a freezer-safe container for up to 3 months.
Reheat thoroughly before serving. This makes it a great make-ahead meal option.
Reheating
To gently reheat Cowboy Chili with Brussels Sprouts and Turkey, use a microwave on medium power.
Alternatively, use an oven at 300°F.
Another option is to use a stovetop on low heat, stirring occasionally for even warmth.
Culinary Traditions and Variations
When it comes to chili, there’s something undeniably comforting about the way its aroma fills a kitchen, reminiscent of gatherings and hearty meals shared with loved ones.
I remember my first taste of cowboy chili; the spices danced on my tongue, warming me from the inside out.
This dish, however, embraces a delightful twist with Brussels sprouts and turkey, bridging tradition with innovation.
The earthy undertones of roasted Brussels sprouts add depth and a hint of sweetness, while the lean turkey keeps it light yet satisfying.
As I stir the pot, the vibrant colors and rich scents remind me of the diverse culinary paths chili has taken.
Each bite offers a fusion of flavors that celebrates old favorites with new interpretations.
Final Thoughts
Give this Cowboy Chili with Brussels Sprouts and Turkey a try for a cozy, comforting meal that’s perfect for any occasion. Feel free to tweak the recipe to suit your taste, whether by adding more spice or experimenting with different toppings!
Frequently Asked Questions
Can I Use a Different Meat Instead of Turkey?
Absolutely, you can swap turkey for another meat. I once tried beef, and the aroma was mouthwatering. The rich flavor and hearty texture added depth. Just imagine the sizzle and savory scent filling your kitchen!
How Can I Make This Chili Vegetarian?
To make it vegetarian, I swap turkey with extra beans or textured vegetable protein. The aroma of spices fills my kitchen, reminding me of cozy fall days. A sprinkle of fresh cilantro adds a revitalizing finish.
What Can I Substitute for Brussels Sprouts?
When I ran out of Brussels sprouts, I swapped them for zucchini. Their mild flavor and soft texture melded beautifully with the spices. As they simmered, the aroma filled my kitchen, reminding me of cozy autumn evenings.
Is This Recipe Suitable for Freezing?
I’ve frozen this chili before, and it works beautifully! The spices meld even more over time. Just imagine reheating it on a chilly evening, the aroma filling the room, and enjoying a cozy, comforting bowl.
Can I Use Fresh Tomatoes Instead of Canned?
I’ve swapped canned for fresh tomatoes before, and it works beautifully. Dice them, savoring their juicy burst as you chop. The fresh tomatoes bring a vibrant, garden-fresh flavor that elevates the chili with every spoonful. Enjoy!
Cowboy Chili with Brussels Sprouts and Turkey
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 large onion diced
- 2 clove garlic minced
- 1 bell pepper diced
- 1 cup Brussels sprouts quartered
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes 15 ounces
- 1 can kidney beans 15 ounces, drained
- 1 can black beans 15 ounces, drained
- 1 cup chicken broth
- Salt and pepper to taste
- Optional toppings shredded cheese, sour cream, chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, and sauté until the onion is translucent.
- Add the ground turkey to the pot and cook until browned.
- Stir in the bell pepper and Brussels sprouts, and cook for another 5 minutes.
- Add the chili powder, cumin, smoked paprika, and cayenne pepper, stirring to combine.
- Pour in the diced tomatoes, kidney beans, black beans, and chicken broth, mixing well.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Remove from heat and let the chili rest for 5 minutes before serving.
- Serve hot with optional toppings like shredded cheese, sour cream, and chopped cilantro.
Notes
