There is nothing better than a hearty bowl of chili! I love this recipe as you can have it on the table in about an hour. If you have time you can let it cook longer to blend those wonderful flavors! Typically I slow cook my chili for about 3-hours. I like to make a large pot since it warms over nicely and you can freeze it for a quick meal after work. When I first started to make chili I used ground beef. Greg asked me one day to make it with ground turkey and I was hesitant since I finally had a recipe that I like. Until this recipe I never liked chili and still don’t like chili – only this recipe. But after making it with ground turkey I would never go back to ground beef. I find that ground turkey is lighter and not heavy like ground beef. We prefer a thicker chili; however you could add more beef stock, chili sauce, or more puree tomatoes to make it thinner. This recipe would also make a great appetizer served with chips. For my cornbread I prefer sweet and make them in the mini-muffin pan. Nothing like the crispy tops and individual servings is just more fun to serve and eat.
Below is the recipe I typically use – but I do tend to change recipes when I make them. I have a slightly different version of this recipe that I posted previously.
Ingredients I Like To Use
3 lbs Ground Turkey
1 cup sweet onion, chopped
1 cup green pepper, diced
1 tbsp Garlic, minced
2 oz Chili powder (or more to your taste)
1 tbsp Ground Cumin
1 tbsp Oregano
2 tsp Salt
¼ cup Worcestershire sauce, reduced sodium
24-ounces Chili Sauce, medium or hotter
1 can puree tomatoes, or desired amount for chili thickness
1 can (14.5-ounces) Beef stock, low sodium
1 can Dark Red Kidney Beans, drained and rinsed
1 can Cannellini Beans, drained and rinsed
Toppings I Use
Extra Sharp Cheddar Cheese
Cornbread – I use a honey cornbread box mix and I make in mini cupcake pan to personalize the meal to each person.
Cover the bottom of a skillet with olive oil and heat. Add ground turkey; cook for about 10-minutes, stirring occasionally.
While the turkey is cooking, cover the bottom of a large soup pot with olive oil and heat. Add chopped onions and green peppers. Simmer while ground turkey is cooking. Add the garlic just before adding the turkey and cook for a few minutes. Strain and add ground turkey once it is cooked to your soup pot and stir. If using ground beef I always rinsed the cook beef to remove excess fat.
Add ingredients from step 3. I like to stir the spices and chili powder into the turkey mixture before adding any liquids. That way the cooked turkey is evenly coated.
Add ingredients from step 4 and blend well. I like to incorporate each ingredient into the turkey mixture before adding the next ingredient. Simmer for about 30-minutes. If you have time let it simmer longer to blend the flavors.
Add your beans. Simmer until it is time to serve.
Serve with sharp cheddar cheese and cornbread. You can serve the toppings in separate bowls so everyone can prepare their own bowl of chili. I hope you enjoy this recipe!