Turkey chili brings with it all the goodness of regular chili, with the exception, of course, that it uses lean ground turkey instead of beef. That's good for those who are looking to cut down on their red meat or just want to mix things up a bit. Add to that green peppers, sweet corn, tomatoes, and lots of spices, as in the recipe that follows, and you've got yourself one great pot of chili.
The best thing about this chili is that it makes
a lot, which is awesome because it tastes even better the next day after all those flavors have really mingled together. It also freezes beautifully for a quick reheat on those busy weeknights. There are so many great things about this turkey chili, you may find it hard to pick your favorite one!
Turkey Chili
10
10 minutes
45 minutes
55 minutes
2 tablespoons olive oil
1 onion, small dice
1 green pepper, small dice
3 cloves garlic, minced
2 pounds ground turkey
2 28-ounce cans diced tomatoes, with juices
1 28-ounce can crushed tomatoes
2 15-ounce cans kidney beans, drained and rinsed
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat oil in a large Dutch oven. When hot, add onion and green pepper and cook for 3 minutes, just until soft.
Add the garlic and cook for another 30 seconds.
Add the ground turkey to the pot, breaking it up as you do. Cook for about 7 to 10 minutes, until no longer pink.
Add the diced tomatoes, crushed tomatoes, kidney beans, corn, chili powder, paprika, oregano, cumin, salt, and black pepper. Stir well.
Bring chili to a boil then reduce heat and simmer for 20 to 30 minutes, until the chili has thickened slightly and all the flavors have married together.
