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Spicy Turkey Chili
I used to make this every Saturday during football season. If you need a cold-weather bowl of yumminess, this fits the bill. Serve with or without crackers or cornbread, shredded cheese, Greek yogurt (a substitute for sour cream) and chopped scallions.
Prep Time
30minutes
Cook Time
1hour

Prep Time
30minutes
Cook Time
1hour

Ingredients

Instructions
  1. Heat 1 tablespoon of oil in medium pot with heavy bottom over medium-high heat. Add meat and stir with wooden spoon to break up. Cook, stirring, until meat is browned and cooked through, 8-10 minutes.

  2. Transfer meat to strainer to drain.

  3. Set pot over medium-high heat. Add remaining 2 Tbsp. oil, onions, bell peppers and garlic. Cook 6-8 minutes. Return turkey to pot and mix well.

  4. Add chili powder, cumin, salt and pepper and cook, stirring about 2 minutes.

  5. Add tomatoes, tomato paste, beans and broth. Stir well and bring to a boil.

  6. Reduce heat to medium-low and simmer, uncovered, about 30 minutes. Taste for flavor and add salt and pepper if needed. Keep warm on stove until ready to serve.

  7. OPTIONAL TOPPINGS: Chopped scallions, cheddar cheese, a dollop of Greek yogurt (instead of sour cream), oyster crackers.

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