Chili was a staple in my family growing up. My Pap was known for making the best chili but we never knew exactly what was in it and the recipe changed every time he made it. No matter what, it was always so very good. That’s one of my favorite things about chili, you can really put whatever you want in there and as long as it has some beans, tomatoes, a little kick and a little love it works!
Chili has come to be one of my favorite comfort meals. I like to make mine with ground turkey to be a little healthier. I make it every few months all year round but it’s even better for the colder months!
My turkey chili recipe is quick and easy! It takes less than thirty minutes and it’s all done in one pan. It has quite a bit of kick with a sweet finish. Here’s the recipe:
- 1 lb ground turkey
- 2 tablespoons olive oil
- 2-3 garlic cloves, peeled and minced
- 1 teaspoon salt & pepper
- 1 teaspoon paprika
- 1/2 large sweet onion, peeled and diced
- 1 green pepper, diced
- 1 (16 oz) can dark red kidney beans
- 1 (15.8 oz) can great northern beans
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (8 oz) can tomato sauce
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon red pepper
- 2 tablespoons sugar
- optional: shredded cheese
- optional: jasmine rice
- Heat olive oil in large pan on medium-high. Add minced garlic to pan and saute for 1-2 minutes or until aroma fills the air.
- Add ground turkey to the pan, season with salt, pepper and paprika and cook until almost browned, 5 to 8 minutes.
- Add onions and green pepper to the pan and cook for an additional 2-3 minutes, stirring occasionally, until veggies are slightly soft.
- Reduce heat to medium-low and add beans, diced tomatoes, tomato sauce, tomato paste, corn, chili powder, red pepper, and sugar to the pan and mix well. Simmer for 15-20 minutes.
- I like to serve the chili over jasmine rice and top it with shredded cheese but that’s optional. Enjoy!