It is COLD outside! I am a Southern California girl and this 40 degree weather is way too intense for me. The upside: I can warm my little family with a hot bowl of chili. This recipe has taken a good amount of time to get just right, but I think it has finally happened: The Perfect Turkey Chili. It’s just the right amount of spice and hearty ingredients to make anyone feel warmed body and soul! Please excuse this picture and don’t let it fool you. It was taken at my desk during my lunch break because I ate my bowl from the night before too fast to take a good picture.
- 2 pounds of ground turkey
- 1 onion, chopped
- 1-2 red bell peppers, chopped
- 1-2 green bell peppers, chopped
- 3 cloves of garlic, pressed
- 1 1/2 cups of dry pinto beans (soaked over night and drained)
- 1 1/2 cups of dry black beans ( soaked over night and drained)
- 1 small can of tomato paste
- 1 large can (1 lb.) of diced/crushed tomatoes.
- 2 boxes (64 oz.) of good chicken stock
- 1 bay leaf
- 1 tablespoon of chili powder
- 1 tablespoon of ground cumin
- 1 tablespoon of granulated garlic
- 1 teaspoon of of salt
- 1 teaspoon of brown sugar
- Brown the ground turkey in non-stick skillet with all the spices.
- Put all the ingredients into a large soup pot or large crockpot.
- Add the list of spices for a second time and stir to combine.
- If you are doing your chili on the stove in a large soup pot, bring it to a rolling boil and then reduce the heat to medium low and simmer for 2 1/2 – 3 hours. If you are cooking your chili in a large crockpot, cook on high for 9 hours. NOTE: As long as the beans get cooked through you are good to go!
- Enjoy! Top with sour cream, cheese, and scallions. Serve with some crackling corn bread muffins!
NOTE: This will feed about 6-10 people…so, if you are a small family, chili makes great leftovers. That’s what we do!
I hope you try this recipe and I hope you love it! We sure do. Please let me know if you have any questions at all.