Before you say anything, I realize this is my second recipe in a row using sage (in my kitchen it’s my third: I made a batch of savory and delicious sage pumpkin muffins). This is one of the ways I save money–I take an ingredient that I won’t use up in one recipe (like fresh sage) and utilize it in an array of different dishes.
I have to say, adding fresh herbs to chili just does something magical. Here the sage adds a rich, earthy flavor that meshes perfectly with the rest of the spices (including my stew/soup/chili/everything secret ingredient: smoked paprika). I made this chili on my stovetop, but you could definitely throw everything into a crockpot and let it simmer on low while you’re at work.
- I find that diced tomatoes can be very salty, so I didn’t add much to this chili; start with 1/4 tsp and add more to taste after you add the tomatoes.
- I recently discovered ground fenugreek, a popular middle eastern and south asian spice that adds a wonderful sweet & earthy flavor to most everything I’ve tried it with. I’ll elaborate more in a future post. If you don’t have any, this chili will be just fine without, but I highly recommend you try some!
Smoky Turkey Chili w/ Sage
1 Tbsp vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1/8 cup chopped fresh sage (NOT packed)
1 lb ground turkey
1 Tbsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1 tsp fenugreek (optional)
1/4 tsp salt
1 28 oz can diced tomatoes
1 cup stock or water (I used homemade vegetable stock)
1 can kidney beans, rinsed
- Heat oil in large dutch oven or soup pot. Saute onions over medium heat 4-6 minutes, until soft. Add garlic and sage and cook 5-6 minutes more.
- Add turkey and cook until browned. Add spices, tomatoes, stock, and beans. Bring to a boil, then turn down and simmer for at least an hour, stirring occasionally.
tomatoes: 1.00 (sale)
beans: .69 (sale)
pantry items: <1.00
Grand total: $8.71; serves 4-6 + 2 lunches