I’m so excited to have an awesome contributor sharing a recipe today! A New York Foodie is full of delicious recipe ideas, be sure to stop by and check them out! Enjoy one of her amazing recipes today while she shares her Turkey Chili Recipe!
Football and chili what a perfect combination. Nothing could be better than a warm bowl of chili for your tailgating parties. Instead of ground beef, I made this with ground turkey for a bit less fat and calories. My Turkey Chili doesn’t lack on flavor though, you actually won’t even know the difference that it’s turkey instead of beef! This recipe includes Tabasco sauce so for those of you who don’t like spice you can add less or leave it out totally. On the other hand, for those of you who love things very spicy, feel free to add as much of the Tabasco sauce as you want making this a very HOT 5 alarm chili. The way I made mine was equivalent to about 2 alarms! So to see how I made my delicious Turkey Chili, keep on reading!
How to Make Turkey Chili
20 oz lean ground turkey breast
1 tbsp. extra virgin olive oil
1 large onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 (15 oz cans) diced tomatoes, undrained
2 (8 oz cans) tomato sauce
2 (15 oz cans) pinto and/or kidney beans or a combination of both, rinsed and drained
2 tsp. ground cumin
1 tsp. chili powder
1 tbsp. garlic powder
1 tsp. salt
1 tsp Tabasco sauce (or to taste)
1 cup shredded sharp cheddar cheese
jalepenos or red chili peppers for garnish
In a large non stick Dutch oven over medium low heat sauté the vegetables in the oil until they are semi-soft, about 10 minutes, stirring occasionally. Add the ground turkey and break up the pieces. Add in the tomatoes, tomato sauce, beans and all the seasonings and stir to combine. Cover and cook over low heat for about 45 minutes until done, stirring occasionally. Top with the shredded cheese. Serve and enjoy!