Turkey Chili

I think our outside thermostat is reading 14 degrees…and it’s March? I may be ready for spring, but I’m still holding on strong to my cool weather comfort dishes. I’ve mentioned before that Charlie and I are year round soup fans; that man will tear up some chicken noodle when its 105 degrees out! I’m not that hard core, but chili is one of my all time favorite things to make, and I’ve been tweaking my recipe over the years. I didn’t eat much ground beef growing up, my dad (yes, my dad did the cooking at our house!) usually substituted ground turkey in most recipes, including chili, and I tend to do the same. It’s healthier and makes it overall less greasy, and my husband likes it so that’s all that matters 🙂

If you’re looking for a basic turkey chili recipe, here’s how I make mine (and if you’re not a fan of turkey, you can always sub ground beef or another favorite of mine- half beef/half sausage):

Typic (2)

 

1 lb of ground turkey (85 lean/15 fat)

2 Tbsp olive oil

1 Green pepper, diced

1 Yellow onion, diced

1 Jalapeno, seeds removed, diced (leave out if a mild spiciness is desired)

1 Tsp Salt

1 Tsp Black Pepper

1 1/2 Cup of frozen corn

1 14.5 oz Can of diced tomatoes

2 15 oz Cans of red kidney beans, drained and rinsed (can also substitute one of the cans with pinto beans)

1 Chili packet (Old El Paso brand is a favorite)

1 1/2 Tsp Cumin

1 Tbsp Chili Powder

2 Cups of water

Sour cream/ green onions/ shredded cheese, etc for toppings

In a skillet, brown ground turkey over medium/high heat until cooked thorough, drain and set aside. In a dutch oven or large pot, heat olive oil over medium heat. Add green pepper, onion, and jalapeno (if using), salt and pepper and cook for a few minutes until soft. Add frozen corn until heated through. Add diced tomatoes with juices, and stir to combine. Add cooked ground turkey, beans, water, and stir in chili packet, cumin, and chili powder. Bring to a simmer and cook for 3-4 hours on low heat.

I always like to allow my chili to sit, without heat, for about 30 mins before eating to allow it to thicken up a bit. If you like it more of a soupy consistency, you don’t need to do this.

You can also prepare this in a crock pot- just throw everything in (brown the turkey first) and cook on low for 6-7 hours.

Enjoy!

Do you have a favorite go to chili recipe? What are your favorite add ins?

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