Days like these are perfect for cooking a big pot of chili beans, don’t you think? The basis for this turkey chili recipe comes from my friend Kelsey’s mom Janeen. It’s one of their family favorites.
How to Make Ground Turkey Chili
This chili uses naturally lean ground turkey, plenty of black beans, onions, carrots, and red bell peppers, and can be made in one big pot. First we sauté onions, carrots, and bell pepper in olive oil. To the onions we add garlic, chili powder, and ground cumin. Heating the spices at this point will help bring out more of their flavor. To this flavor base we add ground turkey and cook it until it is no longer pink. Then we add chicken stock, more seasonings, and black beans (canned or already cooked), and simmer for an hour. Easy!
Make Your Turkey Chili Spicier
As is, this recipe makes a fairly mild chili. Chili powder varies in spiciness, depending on brand, so you may need to make adjustments to your taste. You can easily add more chili powder or some cayenne to intensify the spice level if you wish. You can also add chipotle chili powder or chipotle Tabasco to give a smoky note to the chili.
What to Serve With Turkey Chili
This chili is great served over cooked rice, with warmed tortillas, or with tortilla chips alongside. You can also use it as a filling for tacos or in a burrito bowl.
How to Store and Freeze Turkey Chili
This chili keeps well (and even improves in flavor) for about 5 days. You can freeze it for up to three months. Freeze in individual portions in freezer containers or bags with as much air pressed out as possible. Thaw overnight in the fridge, or warm it up straight from the freezer. Either way, the best way to reheat is in a saucepan over low heat on the stove top.
Looking for More Great Chili Recipes?
Easy No-Bean Chili Ground Beef Chili Pressure Cooker White Chicken Chili Easy Vegetarian Chili with Mushrooms Slow Cooker Shredded Chicken Chili
As for the red bell peppers, Trader Joe’s has frozen sliced bell peppers that work well for this dish. Uncover and cook for another half hour, or until the the liquid thickens. Serve with rice or heated corn tortillas.
