Traditionally, chili is prepared with chopped meat and served with beans on the side. My sweet Peter hated beans so I created this recipe for his tastes. This version integrates today’s lighter eating habits by using ground turkey instead of meat and oil instead of butter or lard. I ask the butcher to grind turkey thighs especially for chili, which is a chunkier mixture.
If you prefer chili with beans, add 2 15-ounce cans rinsed and drained beans and bake the cooked chili in a covered pot in a 325 oven for about 30-40 minutes until heated through.
Accompaniments: warmed corn tortillas, diced avocado, salsa, grated sharp Cheddar cheese, chopped onions, chopped cilantro, chopped tomatoes, and sour cream.