While working all day and hearing the rain dumping down outside, my hunger built up quick and I immediately thought about chili. Turkey Chili! I’ve made it once or twice before and in the crock pot, with me being off work at 5:00pm, and just then realizing that’s what I wanted, I sacrificed the crock pot and just used my good ol’ heavy duty pot and stove.
So if you’re looking for a semi-quick chili recipe, I have it here for you !
- 1 LB lean Ground Turkey
- 1 15 oz. can White Chili Beans
- 1 15 oz. can Chili Beans
- 1 15 oz. can Red Kidney Beans
- 1 10 oz. can sweet corn kernals (if you can’t find 10 oz. thats okay use what you can find!)
- 1 15 oz. can diced tomatoes
- 2 cans green chilies (around 5 oz. each can)
- 1 1/2 TBSP olive oil
- 1 1/4 cup chicken broth
- 3 celery sticks chopped
- 1 white onion chopped
- 1 red bell pepper chopped
- 3 garlic cloves thickly chopped
- 1 jalapeño chopped
- 1 1/2 TBSP black pepper
- 1 1/2 TBSP Chili powder
- 1 1/2 TBSP oregano
- 1 TBSP cumin
- 1 TBSP cayenne
- 1/2 TBSP salt
- FOR GARNISH AND TOPPINGS: Avocado, greek yogurt, cilantro, tortilla strips, and jalapeños.
I also enjoyed this with a side of sourdough bread 🙂
DIRECTIONS: Brown your ground turkey with your olive oil in a large heavy duty pot. Leave on for about 10-15 minutes-stirring frequently. Once you see it browning almost full way, add in your garlic, chopped onion, celery, jalapeño, bell pepper, chicken broth and all seasonings. Stir frequently and let cook for 10 minutes.
Stir in your white chili beans, chili beans, and red kidney beans, diced tomatoes, 2 cans of chilis, and sweet corn. Cover and simmer/low heat for 45 minutes. I stir about every 15 minutes.
It will be hot, so you can let it sit for about 10 minutes, and then serve …or if you’re super hungry eat right away just be careful 😉
Granish and top it off with avocado, cilantro, greek yougurt, a few small slices of jalapenños, and tortilla strips!
E N J O Y ~