I got this delicious and flavorful turkey chili recipe from my friend’s mom, Detsi. This chili is more healthy than using ground beef version, and you’ll never know the difference!
Although I prepare this in a traditional stock pot, you can make this turkey chili in the crock pot by first sauteeing the vegetables, garlic-shallot puree and ground turkey, and then putting it in the crock pot on low for 4-6 hours. Top with green onions, shredded cheese and sour cream.
If you have leftovers, this turkey chili recipe makes great chili omelets the next day! Just heat up the chili and use it either as a filling, or topping for your omelet. You can also put the chili on some cooked tater tots, or even nachos. Use your imagination!
Turkey ChiliRecipe by Jason Hill – CookingSessions.com
- 2 pounds lean ground turkey
- 1 large onion chopped
- 2 tablespoons garlic-shallot puree or 2-4 cloves minced garlic
- 1 green bell pepper seeded and chopped
- 30 ounces canned red kidney beans
- 29 ounces organic diced tomatoes with juice
- 30 ounces organic tomato sauce
- 1 tablespoons chopped jalapeno pepper
- 2 tablespoons ground cumin
- 2 tablespoons New Mexico chili powder
- 1 teaspoon cayenne pepper
- Saute the onion and bell pepper in about 1 tablespoon of canola oil. Cook about 2 minutes.
- Add the lean ground turkey and mix to combine.
- When the turkey starts to brown, add the cumin, chili powder, jalapenos and garlic-shallot puree.
- After 5 minutes, add the tomatoes, sauce and kidney beans. Simmer until cooked.
- Top with green onions, shredded cheese and sour cream.