Holiday Chili

  • By Auden C. McClure, MD, MPH and Tara Efstathiou
  • Photography by Mark Washburn
Auden McClure and Tara I. Efstathiou

This is a great recipe for getting kids involved – have them help pick out favorite vegetables, spices or toppings. And the chili can be made ahead of time for quick meals during a busy week or for serving a holiday crowd!

Servings: 8-10
Preparation time: 20 minutes
Cooking time: 30 minutes

A bowl of chili

Ingredients

  • 1 large onion, diced
  • 1 large carrot, thinly sliced
  • 1 jalapeno pepper, diced (optional)
  • 1 tsp vegetable or canola oil
  • 2-3 tsp chili powder
  • ¼ tsp (smoked) paprika or cayenne (optional)
  • 2 chorizo turkey sausages, diced - less spicy versions are a good substitute
  • 1 lb ground turkey (or lean ground beef)
  • 2 15oz cans diced (fire-roasted) tomatoes
  • 1 15oz can black (pinto or kidney) beans, rinsed
  • 1 cup corn, fresh or frozen
  • 2 cups fresh spinach, washed
  • 1 tsp salt and pepper to taste

Variations: leave out the meat and add additional veggies such zucchini, broccoli, or red pepper for a vegetarian version. A jalapeno pepper will add some spice!

Topping Options

  • Spicy yogurt sauce: 1 cup plain Greek yogurt mixed with ½ tsp chili powder and a pinch of salt and pepper
  • Grated cheddar cheese
  • Chopped cilantro
  • Diced red onion

Preparation:

  • Sauté onion, carrots, jalapeno in 1-2 tsp vegetable oil
  • Add spices and sauté for a minute more
  • Add ground turkey and diced sausage and sauté until just cooked
  • Add diced tomatoes, black beans and corn and simmer, covered, for 30 minutes
  • Add spinach a few minutes before removing from the heat
  • Serve with toppings of your choices

This is a great recipe for getting kids involved – have them help pick out favorite vegetables, spices or toppings. And the chili can be made ahead of time for quick meals during a busy week or for serving a holiday crowd!

Download a PDF of this recipe.

About Auden C. McClure, MD, MPH and Tara I. Efstathiou, MS, RD, LD

Dr. Auden McClure is a pediatrician, chef, and co-director of the CHaD Pediatric Lipid and Weight Management Center. Tara Efstathiou is a registered dietitian for the center. Both are members of the D-H Culinary Medicine team.