turkey chili

turkey chili

There is nothing like a big pot of chili cooking away on the stove on a lovely Fall day with football playing in the background.  It has been a relaxing Sunday filled with cooking delicious recipes so I have some leftovers to munch on for the upcoming week.  My turkey chili recipe is delicious, simple, and it makes a lot so you will be in luck when it comes to lunch and dinner for the next couple of days.

Chili always reminds me of Fall and Halloween.  Growing up, my mom would always make a large pot of chili every Halloween evening because it was simple to eat while the doorbell was constantly ringing from the trick-or-treaters.  Even though all three of her kids are out of the house now, she will still make Halloween chili for her and my dad.  I know that I will carry this tradition with me later on when I have children.

There’s just something about Fall and the comforting recipes that come with it.  I get a warm, fuzzy feeling inside just from lighting a candle, drinking a glass of wine, and cooking something delicious.  My life is like a page in Southern Living Magazine… or atleast I like to think so.  If you are looking for a perfect weekend or weeknight meal, this is it!

For this recipe you will need:

1 pound ground turkey
1 yellow onion, medium dice
1 green bell pepper, medium dice
3 cloves garlic, minced
1 can original Rotel
1 can diced tomatoes
1 can tomato sauce
1 can jalapeño pinto beans
1 Tbsp chili powder
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 bay leaf
1/2 Tbsp cumin
1 tsp dried basil
Couple dashes hot sauce
Salt and pepper to taste

In a large pot, sweat the onion and bell pepper in 2 Tbsp olive oil over medium heat, about 8 minutes.  Then, add the garlic and cook until fragrant, about 2 minutes.  Add the can rotel and combine well.  Pour the vegetable mixture into a bowl and set aside.  In the same pot, brown the turkey meat and season with salt and pepper.  Once the turkey is nice and browned, return the vegetable mixture back to the pot.

Add the can diced tomatoes and tomato sauce.  Fill each of these cans with water and add to the pot, as well.  Now time for the seasonings – I normally eye-ball everything, but you want to add enough chili powder to darken the color of the sauce and give it the chili taste it needs. Continue with the onion and garlic powder, cumin, bay leaf, dried basil, and hot sauce.  Allow the chili to come to a boil and then reduce the heat to a simmer and cook uncovered for 30 minutes.  Once the chili has reduced, cover and cook for an additional 30 minutes.

For the last 20 minutes of the cooking process, drain the beans and add to the pot.  The reason you want to add them last is so that they are not completely dissolved or mushy.  Season the chili with salt and pepper to taste. I even like to add a couple dashes of red wine vinegar to the chili to give it a vinegary hint of flavor. Enjoy with cheddar cheese, fritos, sour cream, guacamole, etc!

Bon Appetit!

 

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1 Comment

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