TURKEY CHILI

I always tend to make a lot of soups, chilis, chowders, etc. in the fall and winter when everything just seems extra warm and cozy but this year it’s just non-stop! It’s the little things, right? My favorite thing about my turkey chili recipe is that it’s easy to prep, and you can let it heat all day long to bring out the amazing flavors. Also, this recipe is a bit lighter than others because it calls for ground turkey rather than ground beef, and uses only a small amount of kidney beans. This one is inspired by my mom’s original chili recipe she’s been making for years!

Here’s what you’ll need:

  • 3 tbsp olive oil 
  • 1 small white onion, chopped
  • 2 red or green peppers, chopped 
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1.5 tbsp garlic powder
  • 1/2 tbsp paprika
  • 1 tbsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tbsp salt
  • 1/2 tsp pepper
  • 1 lb ground turkey
  • 15 oz. can crushed tomatoes
  • 15 oz. can tomato sauce
  • 4 oz. can tomato paste
  • 1 cup water, if needed
  • 15 oz. can kidney beans
  • 1/2 tsp baking soda

Begin by putting the chopped onions, peppers, and garlic in a large pot over medium-high heat with all of the olive oil. Stir and let simmer until onions begin to caramelize, about 10-15 minutes.

Once caramelized, add the spices. I like to blend all of the spices beforehand in a small bowl, and then add (this is the Chili Spice Mix). Mix everything completely and simmer for 5 minutes.

Add in the ground turkey, incorporating it into the mix, and cook completely. Once the turkey is cooked, add the crushed tomatoes, tomato sauce and tomato paste. Mix, cover, and let cook on medium heat for 20 minutes. If needed, add up to 1 cup of water if too thick.

Add the kidney beans, reduce heat to medium-low, and cover again, letting simmer for at least 30 minutes. Add the baking soda and stir until the bubbles stop. Either remove from heat and serve immediately or leave covered on low heat.

*Slow cooker option: Add all ingredients other than water and kidney beans to slow cooker and turn on high for 5 hours. Add in the kidney beans (and water if needed to thin) and cook for one more hour.

TURKEY CHILI

Ingredients:

  • 3 tbsp olive oil 
  • 1 small white onion, chopped
  • 2 red or green peppers, chopped 
  • 3 cloves garlic, minced
  • Chili Spice Mix (see below)
  • 1 lb ground turkey
  • 15 oz. can crushed tomatoes
  • 15 oz. can tomato sauce
  • 4 oz. can tomato paste
  • 1 cup water
  • 15 oz. can kidney beans
  • 1/2 tsp baking soda 

For the Chili Spice Mix:

  • 1 tbsp chili powder
  • 1.5 tbsp garlic powder
  • 1/2 tbsp paprika
  • 1 tbsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tbsp salt
  • 1/2 tsp pepper

Mix all spices together in a small bowl. 

Instructions: 

  1. Begin by putting the chopped onions, peppers, and garlic in a large pot over medium-high heat with all of the olive oil. Stir and let simmer until onions begin to caramelize, about 10-15 minutes. 
  2. Once caramelized, add the spices. I like to blend all of the spices beforehand in a small bowl, and then add (this is the Chili Spice Mix). Mix everything completely and simmer for 5 minutes.
  3. Add in the ground turkey, incorporating it into the mix, and cook completely. 
  4. Once the turkey is cooked, add the crushed tomatoes, tomato sauce and tomato paste. Mix, cover, and let cook on medium heat for 20 minutes. If needed, add up to 1 cup of water if too thick.
  5. Add the kidney beans, reduce heat to medium-low, and cover again, letting simmer for at least 30 minutes. 
  6. Add the baking soda and stir until the bubbles stop. Either remove from heat and serve immediately or leave covered on low heat. The longer you simmer, the better it gets!

*Slow cooker option: Add all ingredients other than water and kidney beans to slow cooker and turn on high for 5 hours. Add in the kidney beans (and water if needed to thin) and cook for one more hour.

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