At the beginning of last month, one of the fantastic blogs that I follow, Joy the Baker, posted a recipe for Spicy Vegetarian Chili. There is nothing like a wonderfully spicy chili on a cold winter evening. This one was no exception. The only changes I made were adding about a half pound of ground turkey to the mix and I did use vegetable stock instead of the suggested beer. I had made the chicken lemongrass potstickers a couple of days earlier and still had the remaining ground turkey in the fridge waiting to be used up...so why not?! Chili's just one of the dishes that you can totally throw additional things in.
So I started by browning all the ground turkey in a little bit of vegetable oil and then continued with the recipe as written.
Oh and let me say this about my chili powder! "$%£^$%^%&*((*^!!!! It was soooo freaking hot! When Chris and I had been out grocery shopping the week before, we stopped at the spice/herb aisle and I spotted this "extra hot" chili powder. I'd never seen that before. Chris mentioned that when he last used the one he had at home, it really wasn't very hot at all. Enough said, extra hot it is then. As you can see from the recipe, it calls for 2 heaping Tbsps of the chili powder. Woweeee!