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Fall Favourite Turkey Chili

Fall favourite Turkey Chili

I love this turkey chili recipe, especially during the fall and winter seasons. It is so comforting. 

You can also serve this with nachos, along with the sides – guacamole, sour cream, whatever your flavour. I put the chili in a bowl, add some sour cream and shredded cheese with some nachos on the side and away I go!   

All the work for this recipe is in the prepping, like chopping and measuring out the spices.     

I would recommend that you start by getting all your spices together. There are a lot, but don’t let that deter you. It’s so easy when they are all measured out in a little cup.  

Next, chop all your peppers, onions and garlic. You’ll see how easy this comes together after you do that!

Feeds about 6-8 people  

Prep time:  15 minutes, plus cooking time

Ingredients for Turkey Chili:

  • 2 tbsps. olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • ½ cup red onion, diced
  • 2 pounds ground turkey
  • 1 red pepper, diced medium
  • 1 yellow pepper, diced medium

Spices:

  • 2 teaspoons chili powder (feel free to modify. I like spice but if you’re serving kids, don’t add)
  • 2 teaspoons canned chipotle pepper in Adobo (find it in the Mexican section)
  • 2 teaspoons dried cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons chili flakes
  • 1 teaspoon cinnamon (add it, trust me, it’s awesome!)
  • 1 large 796 ml can of chopped tomatoes
  • 1 can of black beans – drain and rinse
  • 1 can of canned corn – drain and rinse
  • Salt and pepper to taste.

Various Garnish Options:

  • Cheddar cheese – shredded
  • Green onions sliced
  • Sour cream
  • Guacamole
  • Corn tortillas

Directions:

Start prepping! Measure out all your spices for your turkey chili, except your salt and pepper. We can season with that at the end. 

Dice your peppers, onions and garlic. Put them in separate bowls and when the recipe asks for it to be added, it’s already done. It makes the flow so much easier and it’s stress free. Everything is prepped! 

In a large, heavy bottom pot – heat oil on medium high heat. Allow the oil to heat for about 1 minute. Add the white and red onions, let them sauté a bit. Add the garlic, stir for about 30 seconds. Then add the turkey, ½ the red and yellow peppers and all of the spices. Cook until turkey is no longer pink – about 7 minutes. Stir in the chopped tomatoes and bring to a boil. Once it boils, reduce the heat to low and simmer for about 20 minutes. Keep your eye on it, while stirring often.   

Stir in the black beans, corn and the remaining peppers. Allow to cook for about 15 minutes. Adding the peppers in two different stages allows for a little crunch. Don’t forget to salt and pepper it here! Adding the salt with the beans makes them tough. That’s why I like to wait until the end. 

That’s it. I like when the chili sits for a while. It allows for all the ingredients and spices to come together. It tastes even better the next day!

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