Recipe: Turkey Chili

by Willie on November 19, 2014

in Cooking, Daily, Food Fuel, Recipes

It’s “cold” in Southeast Texas. I use cold in quotation marks because the people in the northern regions of the U.S. are probably laughing at everyone in the South. In our defense, we’re not used to the cold weather. It’s either brutally hot or mildly hot. Never the polar opposite. Since Mother Nature decided to slap Texas in the face with a big chill, we need good hot food to keep us warm. So, Angela decided to make chili. She wanted to make soup but chili is more hearty and fulfilling. We tend to make our chili spicy because we like the heat. Feel free to adjust the heat factor in the chili by adding a little sweetness from sugar or by not adding as much red pepper flakes into your chili. Make this recipe and tell me how yours turned out.


Recipe: Turkey Chili
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
In those cold winter months, sit down have a big bowl of this delicious turkey chili.
  • 2 pounds ground turkey
  • 1 cup onions, chopped
  • ¼ cup red bell pepper, chopped
  • 2 cans fire roasted tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 2 Tb tomato paste
  • ¾ cup chicken stock
  • 2 Tb chili powder
  • 1 Tb ground cumin
  • 1 Tb red pepper flakes
  • 1 tsp oregano
  • 1 Tb salt
  • ½ tsp ground black pepper
  • 1 Tb Splenda (or regular sugar)
  • Plain Greek yogurt for garnish
  1. In a large pot or tall sided skillet, saute ground turkey for at least 4 mins on medium high heat.
  2. After 4 mins, add onion and red bell pepper and cook for an additional 5 mins.
  3. Add the chili powder, cumin, red pepper flakes and cook for a minute or two.
  4. Add fire roasted tomatoes tomato paste, chicken stock, black beans, kidney beans, oregano, salt, and pepper to pot and bring to a simmer.
  5. Once simmering, reduce heat to low.
  6. Simmer. uncovered, for up to an hour.
  7. Add more salt if needed. Taste to determine if salt is needed
  8. Add sugar if chili is too spicy or the tomatoes are too acidic.
  9. After about an hour, serve.
For garnish, you can use shredded cheese, chopped onions, greek yogurt, or sour cream.


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