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.
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.