Happy Friday! Heres a simple to make “Turkey Chili” that will jumpstart your weekend. This recipe is full of fresh vegetables, lean turkey and full of flavor! Can you believe that the end of winter is approaching us? Which means locking up most of our hot winter meal recipes in a box until next season. I personally could eat chili or soup year round. It’s such a comforting meal to have any time of the year.
With very little preparation you just have to smell and wait while it out as it simmers away. Ground turkey is also low in sodium and a very lean meat to cook. I add in three types of beans and some crushed tomatoes. I also like to put out toppings such as cheese, sour cream, corn chips (Don’t knock it till you try it!), and even my jalapeño cornbread croutons and everyone just serves themselves. Perfect meal to end the work week. Whats your favorite version of chili? Share in the comments below.
Simple Turkey Chili:
Two tablespoons olive oil
1 pound ground turkey
1 cup chicken stock
One 28-oz can crushed tomatoes
1 15-oz can kidney beans, rinsed and drained.
One 15-oz can cannellini beans, rinsed and drained.
One 15-oz can black beans, rinsed and drained
One red bell pepper, diced.
One white onion, diced.
Two garlic cloves, minced.
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons kosher salt. (you can use more to your taste.)
1 bay leaf
For serving: (optional)
Shredded cheese (I prefer cheddar)
Corn chips or jalapeno cornbread croutons
Heat oil in a large pot or dutch oven over medium heat. Add bell pepper, onion, and garlic. Now season with salt and pepper and cook until softened, about 5-6 minutes. Add in the turkey and seasonings making sure to break into small pieces. Cook until no longer pink and cooked through.
Add beans, stock, and tomatoes, reduce heat to low. Allow it to simmer for about 25-30 minutes until the flavors have developed. Discard bay leaf before serving.
This dish pairs well with my Jalapeno cornbread croutons. Click the link for the recipe.