Turkey Chili

There’s nothing like a steaming bowl of hearty chili to warm the cockles of your heart on a cold, blustery fall day! This iteration of an autumn staple is made with turkey and a host of healthy vegetables and pulses (yellow and red peppers, succulent corn and kidney beans). It is a quick and easy recipe that you can rustle up on a busy school night or for the big game on Saturday. You can make it a couple of days ahead. It reheats very well. It also freezes nicely.

Scroll down to the end of the post for the printable recipe.

Turkey Chili

This is a delicious and hearty recipe for a fall favorite: chili! It's loaded with flavor and a host of healthy vegetables. Enjoy it on a busy school night or at a tailgate party during the weekend! It reheats very well, so you can make it a few days ahead. It also freezes well.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Main Course

Ingredients

  

• 3 TBS extra virgin olive oil
• 2 1/2 Pounds ground turkey (I use 85% lean)
• 4 TBS dark chili powder
• 2 TBS grill seasoning blend (I use McCormick Montreal Steak seasoning)
• 1 TBS cumin
• 2 TBS Worcestershire sauce
• 1-3 TBS hot sauce (for mild, medium, hot)
• 1 large onion (diced)
• 2 large peppers (any color) ( usually do 1 red and one orange pepper)
• 1/2 bottle beer (about 1 cup) (don't worry, the alcohol cooks down!)
• 1 14 oz can tomato sauce
• 1/2 cup smoky barbecue sauce
• 1 14 oz can corn kernels (drained)
• 1 14 oz can dark red kidney beans (drained and rinsed)

Instructions

 

• Heat a pot (I usually use a dutch oven) to medium high heat.
• Add the olive oil. Heat till warm and add the onions and peppers. Cook for about 5 minutes until translucent.
• Add the turkey meat. Mix into the onion and pepper mixture. Cook for 10 minutes more or until the meat is lightly browned.
• Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon to break it into small crumbles. Cook for 10 more minutes.
• Add beer and and deglaze the pan, allowing the alcohol to cook off (about 10 minutes).
• Add the tomato sauce and barbecue sauce and bring to a bubble.
• Add the drained kidney beans and corn. Allow to simmer for 10 minutes.
• Adjust seasoning and spice level to your taste.
• Remove from heat and enjoy!! You can serve chopped cilantro, sliced avocado, sour cream and shredded cheddar cheese on the side.