I’m at the gym with some of my girlfriends working out (and talking a lot!) and it’s finally winter. The day was cold and windy and all I wanted for dinner was comfort food that would smell good into tomorrow. Hmmm…this sounds like I’ll be having Turkey Chili for dinner. I like this meal because I don’t always need the recipe to remind me of what I need from the store to make it, plus I keep some canned foods on hand for occasions like this. So, I stopped at the store on the way home for some fresh cilantro, avocado and the ground turkey, plus whatever else I thought I might need. I lucked out and ended up with extra cans of kidney beans. Yay! Time to start cooking.
In the recipe I mention you can substitute ground chicken for the ground turkey. I haven’t tried it yet with this recipe for NO reason at all except does ground chicken EVER go on sale? If any of you try it with the ground chicken (or see it on sale) please let me know how you like it. When it comes to food like Turkey Chili I like it to look pretty and colorful, so you can use one color bell pepper or three like I did. The red and yellow peppers are bit sweeter than the green, but that’s a win/win in my book.
Get ready for your kitchen to smell fantastic.
Once the onions, peppers, celery, and garlic start cooking, oh, that aroma just fills the kitchen and everything in my world is good. Once the turkey is cooked and you’ve added the rest of the ingredients, wow…be prepared to feel hungry. Now that the Turkey Chili is simmering, it’s a good time to ponder some corn muffins or maybe a salad. I’ve been lazy enough to simply butter some crackers and throw those puppies on top and that’s great, too. One topping I don’t like to forget is the shredded cheese; it just looks too good when it melts and you take a bite.
Oh yeah…the toppings. I love any reason to add avocado to my meal, and who doesn’t like cheese? I also had some tortilla strips (for salads) and I threw on some fresh cilantro. Fat-free Greek yogurt or sour cream is good, I just didn’t have any for this picture. Do you have any favorite toppings? Drop me a quick note and let me know.
Some ideas for those of you who might like it spicier.
This is a mild, yet tasty Turkey Chili for sure. If you want to spice it up a bit you could try adding maybe a 1/2 tsp. cayenne pepper or doubling the chili powder. Now that I’m thinking about it, I’ll bet a 7 oz. can of medium or hot diced green chilies would be good and it should spice it up. After the turkey is cooked and has simmered, remember to taste as you go; you can always add more, but it’s harder to undo. Now don’t wait for a cold windy night, try it now, have a blessed day, and let me know what you think.
- 2 tsp olive oil
- 1 onion (white, yellow, or red), chopped
- 3/4 cup celery, chopped
- 1 1/2 cups bell pepper (red, green, and/or yellow), chopped
- 1-3 garlic cloves, minced
- 1 lb extra lean ground turkey (or chicken)
- 3 tsp ground cumin
- 1 tsp Italian seasoning
- 2 tsp chili powder
- salt and pepper to taste
- 1 1/2 cups chicken broth, low sodium
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- 2 (14.5 oz) cans fire roasted diced tomatoes
- 1 tbsp avocado, diced
- 1 tsp tortilla chip strips
- A few cilantro leaves
- A dollop of sour cream or plain Greek yogurt
- Heat the oil in a large pot over a medium high heat. Add in the onion, celery, bell pepper, and garlic: saute for 5 minutes stirring often.
- Add the turkey and stir breaking up the meat: cook until no longer pink. Next add your cumin, Italian seasoning, chili powder, salt and pepper.
- Then add the chicken broth, kidney beans, corn, and diced tomatoes. Stir until thoroughly mixed and bring to a boil. Cover and reduce heat to simmer for 45 minutes (or 40 minutes if you're starving and can't stand it anymore!).
- Don't forget your toppings....enjoy!
Here are a few pictures that are the perfect size for pinning on Pinterest.
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