If you find me making turkey chili you can guess that a friend has just had a baby. I love to deliver homemade chili and a fresh loaf of crusty bread right when they get home from the hospital. My turkey chili is packed with protein and easy to microwave when you are sleep-deprived, getting the hang of a newborn, and HUNGRY! This is one of my favorite recipes. Many think of chili as a winter meal, but I’m still cooking it since spring is stubbornly refusing to make an appearance. It’s still a little chilly (pun intended) in our neck of the woods. I doubled the recipe and have a hefty portion to drop off at my friend’s house and plenty leftover for me and my gang for dinner.
TURKEY CHILI
- 3 tablespoons olive oil
- 1 medium size onion (chopped)
- 1.5 lbs ground lean turkey
- 1 28 oz can of crushed or pureed tomatoes
- 4 15.5 oz cans assorted cooked beans (drained)
- 2 cups cooked corn (fresh or frozen)
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- salt, pepper and chili powder to taste
Put olive oil in large pot and brown onions over medium heat. Add turkey and stir occasionally until meat is cooked through – roughly 10 minutes. Add canned tomatoes and canned beans. Fill one 15.5 oz can with water and add to pot. Add corn, ketchup, and barbecue sauce. Add salt, pepper, and chili powder to taste. Allow pot to simmer on low heat for 20-30 minutes, stirring occasionally. Serve hot and garnish with a dollop of sour cream and a sprig of cilantro.
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