Cassie’s Turkey Chili

November 19, 2011 – 6:44 pm

This is a variant of my chili that uses ground turkey instead of ground beef. It’s a little bit healthier without sacrificing any flavor or heartiness. It was a great meal for a chilly November evening.

Cassie’s Turkey Chili
Makes about 8 servings

1 tbsp canola oil
20 oz ground turkey
kosher salt and black pepper
10 large cloves of garlic, finely minced
2 tbsp dark chili powder (I prefer Gebhardt)
1 tbsp cumin
1 tsp onion powder
½ tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
2 4-oz cans diced fire roasted green chiles, undrained
2 28-oz cans diced tomatoes, undrained
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
1 chipotle chile in adobo sauce, finely minced
1 can mild chili beans, undrained (15 oz)
1 can kidney beans, drained (15 oz)
1 can northern beans, drained (15 oz)
1 can black beans, drained (15 oz)

Heat the oil in a large saucepan over medium heat. Add the ground turkey and season with salt and pepper. Brown well, then add the rest of the ingredients and stir to combine well. Increase the heat to medium high, bring to a boil, then reduce heat to low and simmer for at least half an hour and up to 4 hours.

Serve warm.

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