My husband and I make this chili when we are hosting big gatherings. It serves a crowd but it also freezes well so don’t be intimidated by the quantity it makes. We’ve entered this chili in several chili cook-offs and not to brag, but it has won its share of ribbons. That says a lot about this recipe because it’s healthier than most of the chili’s we were up against. I love the colorful variety of beans and the beautiful hue and flavor combination of the spices. Lean turkey gives the extra protein boost but this could easily stand on its own as a vegetarian chili sans the turkey. The cornbread is equally as yummy so look for the recipe in an upcoming post.
Award Winning Turkey Chili
Ingredients
- 2 pounds ground turkey (I use Costco ground turkey)
- 4 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 large onion (chopped)
- 3 large carrots (chopped)
- 1 red and green bell peppers (chopped)
- One 15.5 ounce can of each (rinsed):
- black beans
- red kidney beans
- cannellini beans
- pinto beans
- 28 ounce can whole tomatoes
- 1 jar Heinz Chili Sauce
- 1 12 ounce bottle beer
- 2 tablespoons Worcestershire sauce
Spices
- 3 tablespoons ground cumin
- 1 tablespoon ground black pepper
- 1 ½ tablespoon garlic powder
- 1 tablespoon ground coriander
- 2 teaspoons ground paprika
- 1-2 teaspoons ground chipotle pepper (depending on spice level)
- 1 teaspoon cocoa powder
Directions
In a large Dutch oven, brown turkey in 2 tablespoons of olive oil. Remove from pan and set aside. Add garlic, onion, carrots and pepper to Dutch oven with the remaining 2 tablespoons of oil. Saute until vegetables are softened, about 5 minutes. Add browned turkey to vegetables. Add beans, tomatoes, chili sauce and beer. Stir until combined. In a small bowl, mix together all of the spices. Add to chili mixture and stir until combined. Cook on medium-low heat, covered, for about 30 minutes, stirring occasionally. Serve with Triple Corn Cornbread, a dollop of plain Greek yogurt and chopped scallions.
Note: The photos show frozen corn and edamame. I had them on hand so I added them to the chili. You can mix and match any beans you have in your pantry or freezer.
Judymatusky.com
Judy Matusky, RDN, LDN 
One Comment Add yours