I found a basic turkey chili recipe online, mostly to help me figure out a good blend of spices. I’ve tried adding additional vegetables to the mix, and I’ve been quite pleased with the results so far.
- 1 1/2 teaspoons olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cups water
- 1 (28 ounce) can canned crushed tomatoes
- 1 (16 ounce) can canned kidney beans – drained, rinsed, and mashed
- 1 tablespoon garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
- Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Source: Simple Turkey Chili
My additional notes:
- Instead of making this on the stove as the recipe suggests, I typically cook this in my crock pot for 8-9 hours on low. Note that in times when I want the chili sooner, it has been fine to cook it on high as well (I use the general rule that 2 hours on low is equivalent to 1 hour on high).
- I use only about 0.5 cups of water, as I like my chili to have more “GUTS” and less of a soupy consistency
- I add one whole red pepper and one whole green pepper (diced)
- I add about 50-75% of a can of corn kernels or a generous amount of (cooked) frozen corn
- I didn’t have cayenne, so I substituted crushed red pepper flakes (same amount). Otherwise I used their spice guidelines exactly, and I really liked the flavor. I don’t find it to be very spicy, although my mom commented that it was a bit for her. You may want to downgrade the amount of cayenne/red pepper flakes if you don’t like any spice.
- I didn’t use olive oil; I used fat-free olive oil spray in the pan to cook the meat. I also found that I like to season the turkey meat with rosemary and other assorted spices.
- I add an additional can of kidney beans (I usually try to add one light and one dark red can). I don’t crush the beans, but I do drain them.
- Next time I’d like to try adding in some celery. I may also add some stewed tomatoes or chunks of tomatoes.
Here’s how it turned out one time! This was an early batch (evident by more liquid and less vegetables than I prefer nowadays!). This is making me hungry!