Easy Turkey Chili

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 Turkey Chili

This is my everyday chili. It's one pot, it uses mostly pantry cans, and it's on the table in under an hour. The ground turkey keeps it lighter than beef, but it still tastes like a real, hearty chili. I top mine with a pinch of cinnamon, but that's totally optional. Also, if you want a nice smoky flavor, charcoal grill corn on the cob and add it to the chili. 

Ingredients

  • 1 tablespoon olive oil
  • 1.5 lbs ground turkey
  • 1 large onion, diced
  • 2-3 tbsp pickled sliced jalapenos and 2-3 tbsp pickled jalapeno juice
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 bay leaves
  • 2 (14.5 oz) cans diced tomatoes, undrained
  • 1 (15 oz) can black beans, not drained
  • 1 (15 oz) can kidney beans, not drained
  • 1 (15 oz) can chili beans, not drained
  • 1 (15 oz) can corn, drained, or 2 ears of grilled corn cut off the cob

For topping: sour cream, shredded cheddar, oyster crackers, diced raw onion, and/or a pinch of cinnamon.

Instructions

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey and onion and break up the turkey as it cooks. Cook until it's mostly cooked, about 6–8 minutes.
  2. Add the garlic and cook for a couple more minutes then add the chili powder, and cumin and cook for 1 minute, until fragrant.
  3. Add the diced tomatoes, all three cans of beans, the corn, sliced jalapenos, jalapeno juice and the bay leaves. Stir everything together.
  4. Bring to a boil, then lower the heat and simmer partially covered for 30–40 minutes, stirring now and then. If it gets too thick, add a splash of water.
  5. Remove the bay leaves and taste. 
  6. Ladle into bowls and add your toppings.

Notes

  • Grilled corn: Grilling corn on the cob(without the husk) on a charcoal grill adds a nice smokiness to the chili.
  • The cinnamon: It's my go-to. Just a small pinch on top of each bowl adds a little warmth that goes well with the tomatoes and chili powder and reminds me a little of skyline chili. Don't stir in more than that or it takes over. My wife thinks I'm crazy for putting cinnamon in my chili.
  • The ground turkey: Don't break up the turkey too fine, it's a lot better with medium sized chunks of turkey.
  • Jalapeno juice: Don't skip the jalapeno juice, I feel like that's one of the most important parts of the recipe.
  • Beans: 2 cans is fine if you feel like 3 cans is too much. You can mix up what beans you use too.
  • Leftovers: Keeps in the fridge for 4 days. It tastes even better the next day.

FAQs

How do I make it spicier?

Add more jalapeno, cayenne pepper or your favorite hot sauce.

Do I need to drain the beans?

Nope.

More Saalf Life recipes:

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