This is my go-to “signature” chili recipe! It is not only delicious, but hearty! It’s not your typical “all meat” chili. It has meat, beans and big chunks of tomato, all in a thick creamy bowl! The best part about this chili?? It’s SO easy! All you do is basically dump everything in a pot and cook!
I’ve adapted it through the years, to become a THM-E meal. It is full of yummy and healthy carbs, so it is very filling!
look at that chunky bowl of amazingness! I’m drooling already!
I’m not really sure why I started calling it my “Texas chili”. Maybe because of its big and hearty nature. But I called it that, and the name has stuck!
The Great State of Texas
My family and I just recently visited the great state of Texas (I also left a piece of my heart there…boohoo), and after seeing its beauty and grandeur, I was proud to call one of my signature dishes after such a state. Our family trip there was absolutely fantastic! We had such a blast being there for almost a month! Like I said before, I think I left a little piece of me there. Id love to go back someday and spend more time there again.
Texas food is amazing! It is super-sized and full of flavor! We encountered so many BBQ places while we were there, and to my husbands satisfaction, ate at a lot of those said places.
Z’s Texas Chili
I used to make this chili in a crock pot, but I started making it in my dutch oven and it works just as good. Either way, it is super easy, fast to make, and great for those cold winter nights when you want something hearty and comforting.
To start the recipe: Turn heat to medium high and heat about 2-4 Tbs olive oil (or butter) in your pot. Add Minced garlic and chopped onion, and saute until soft. Make sure to keep mixing if you are using your dutch oven.
After the garlic and onions have turned soft, add your ground turkey. Cook until browned. I usually add salt and pepper to taste, while I am cooking the meat.
After meat is browned, add in the chicken broth and canned items. Just dump them all in! Then add the spices. I usually mix, and let simmer for about 20 minutes. After the chili starts bubbling a little bit, turn heat down to medium and take some of the broth out and in a bowl or large measuring bowl. Add your sour cream to the measuring bowl, and mix with whisk until sour cream melts completely.
Now you will have an orange looking chili, instead of a reddish looking chili. That’s good! Pour the sour cream mixture back in to the pot and mix.
Repeat the process of taking out some broth (about 2 cups), and instead of adding sour cream, add in your sprouted whole wheat flour. (for thicker chili, repeat this flour process twice). Whisk until creamy.
Note: Depending on how thick you like your chili, will depend on how much flour to add. I like mine really thick, but you can add less flour if you like a more “soupy” consistency.
Add the flour mixture back in to the pot, and mix well.
Serve hot with cilantro, a little cheese (to keep it an THM-E meal), and my favorite cheat add -on: Fritos!
Please let me know how it turns out! Would love to see pictures of yours, and feedback!
Serves 6-8 people
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 lbs Ground Turkey
- 2-4 Tbs Olive oil
- 4 Heaping Tbs Minced Garlic
- 1 medium onion
- 6 cups of Chicken broth
- 2 (15.5 oz) cans black beans
- 2 (15.5 oz) cans diced tomatoes with green chilies
- 1 (7 oz) can of green chili
- 1 (8 oz) can of tomato sauce
- 1 (15.5 oz) can of whole kernel corn (drained)
- 1 Cup low fat or fat free sour cream
- 2 Tbs salt
- 1 Tbs course ground pepper
- 3 Tbs New Mexico ground chili powder
- 2 Tbs Cumin
- 1 Tbs Oregano
- 2 Tsp Paprika
- 1-2 Tsp cayenne pepper (depending on spice level. I use 1 Tsp)
- 1 1/2 Cups sprouted whole wheat flour
- Heat oil and add minced garlic and chopped onion.
- Saute until soft.
- Add Ground turkey and cook until browned, adding a few shakes of salt and pepper while cooking.
- After meat is browned, add in the chicken broth and all the canned items.
- Add in all spices.
- Cook until bubbling.
- Take out 2 cups of broth and add sour cream.
- Whisk until thoroughly mixed. Add sour cream mixture back into pot.
- Take out 2 more cups of broth and add Sprouted whole wheat flour and whisk until thick and creamy.
- Make sure get all the flour lumps out.
- ( Repeat the flour mixing once more if you like thick chili).
- Add flour broth back into the chili and mix well.
- Serve with cilantro, cheese (small amount if you want to keep it at a THM-E meal).
- Optional topping idea: Fritos mmmm 😉
Stores in the fridge well.