Noshing on Easy Chili Appetizer
This Easy Chili Appetizer is fun to serve as individual servings or as a party dip!
The most valuable part of a meal is gathering. It’s not always the food, like some may think, but being together, being present with one another. Time is essential.
We work hard on getting dates on the calendar to meet people, invite them over, and we still leave room for last minute gatherings.
Over the weekend we were invited to a summer potluck and I brought this Easy Chili Appetizer made with Garden Tomatoes.
Starting with Mirepoix, which I buy at Trader Joe’s, finely diced and ready for the frying pan. (A French word for celery, carrots, and onions, used for a starter for soups, stews, sautés, and sauces. )
I then added ground turkey, and simmered it in the stout. Next comes the fresh garden tomatoes.
This recipe can also be used for a pasta sauce, but because it’s so rich and dense, made with sweet garden tomatoes and a dark Guinness stout, I chose to serve it on individiual dishes with yummy chips.
A few bites to nosh on, as we leisurly sat around catching up on life, sipping cocktails, and being “present” in the moment.
Classy little bites of summer goodness. (With a pop of DeLallo Pepperazzi peppers on the side, stuffed with a cherry tomato).
But like I always say, the conversation is even richer.
What’s your favorite appetizer using fresh garden tomatoes?
Easy Chili Appetizer
- 2 tablespoons canola oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 1 pound ground turkey
- 1 cup dark beer I used Guinness
- 1 can chopped tomatoes
- 6-8 fresh garden tomatoes
- 3 tablespoons chili powder
- 1/4 cup sour cream
- 1 cup tortilla chips
- jalepeno slices or sweet peppers such as DeLallo Pepperazzi peppers (optional)
- Heat the oil over medium-high in a large frying pan or Dutch oven, and add the onion, carrots, and celery and garlic, cooking and stirring for about 5-7 minutes. Add the ground turkey, breaking into small pieces; season with salt and pepper and cook for about 5 minutes.
- Add the beer and simmer until most of the liquid evaporates, 5 minutes. Add the crushed tomatoes, chopped fresh tomatoes, chili powder and 1/2 cup water; bring to a boil.
- Reduce the heat to medium-low and simmer until the liquid reduces, about 15 minutes.
- Season, divide among bowls and garnish with the sour cream, jalapenos (optional) or sweet peppers and chips.
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