World's Best Turkey Chili

World's Best Turkey Chili

  • 1 tablespoon olive oil

  • 2pounds ground turkey

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 1 large sweet red pepper, cored, deveined and coarsely chopped

  • 1 jalapeño, seeds removed and finely chopped

  • 3 Tbs chili powder

  • 1 Tbs. ground cumin

  • 1- 28 oz can diced tomatoes

  • 2 cups stock (chicken, vegetable, or beeef)

  • Salt and black pepper

  • 2 -15 ounce cans red kidney or pinto beans, drained

  • Garnish with sour cream, cheddar cheese, and green onions

In a large pot or cast iron cocotte, warm the olive oil over medium heat. Add the ground turkey and brown, using a wooden spoon to break up the large pieces as it cooks.

To the same pan add the onion and red pepper and cook for 4 to 6 minutes. Add the garlic, jalapeno, chili powder, cumin, and large pinch of salt. Cook for another minute. Add the tomatoes and stock and simmer or medium for about 10 to 15 minutes until the turkey chili has reduced slightly. Fold in beans and taste for salt and pepper.

Serve chili topped with a dollop of sour cream, cheddar cheese, and green onions.

**This recipe is a double back of turkey chili. Eat some now and freeze some for later.

Amanda FredericksonComment