The BEST Ever Turkey Chili
Updated: Oct 18, 2020
Beautiful, but arctic Minnesota. Looking out the window at the glow of the brilliant sun beat down on the white snow, no one would think the air to be biting cold, but this is a typical blistery Minnesota winter day. As I opened the door the frigid temperatures set into my bones and I knew it was a ‘chili’ day. It felt like a typical day on the ski slope enjoying a steamy bowl of chili in the warm chalet. I often prefer ground turkey as the protein in my chili, but I also substitute bison and ground beef. The flavor from the turkey is not as bold as beef, more on the mild side and a healthier option. When on hand, bison blends beautifully with the tomato and chili flavors, also more mild than beef and is a naturally leaner meat.
Many items can accompany chili, like grated cheese, scallions, sour cream, fresh coriander, corn chips and homemade cornbread. Out of habit, and when time permits, I always serve my Golden Cornbread recipe with chili. I always prepare and bake the cornbread while the chili is simmering. This timing allows both the cornbread and chili to be ready at the same time. Plus, eating cornbread warm out of the oven is absolutely divine!
Check out chili recipe by baking_with_dina: https://www.instagram.com/p/CGfYrlDs7Ws/
1 tablespoon olive oil
½ red pepper , finely chopped
½ medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, chopped
1 pound ground turkey, beef or bison
24 oz. jar favorite tomato sauce
1½ cups chicken broth or water
12 oz. can tomato paste
2 teaspoons salt
¼ teaspoon fresh ground pepper
1 teaspoon ground cumin
½ teaspoon chili flakes, as desired
15 oz. can kidney beans, drained
15 oz. can garbanzo beans, drained
1. Heat olive oil in a large pot over medium-high heat. Lightly sauté red pepper, onion, celery, and garlic for 3 minutes. Add ground turkey or preferred meat to the pot, stirring constantly until meat turns white or is fully cooked.
2. Add tomato sauce and broth or water to pot; bring to a boil. Once boiling, continue to add tomato paste, salt, pepper, cumin and chili flakes. Simmer 30 minutes.
3. Stir in kidney and garbanzo beans, heat another 15 minutes and adjust seasoning as desired.
4. Flavors blend nicely overnight, or can be eaten immediately! Serve with favorite toppings, like grated cheese, scallions and fresh coriander or sour cream.