Prep 30 mins
Cook 2 hrs
This recipe has evolved over many years, and this latest variation appears to be the winner.
- 2 (1 1/4 lb) packages lean ground turkey
- 1 tablespoon olive oil
- 2 yellow onions (chopped)
- 2 red bell peppers (finely chopped)
- 1 orange bell pepper (finely chopped)
- 1 yellow bell pepper (finely chopped)
- 1 (28 ounce) can tomatoes (diced and peeled)
- 1 (28 ounce) can crushed tomatoes
- 2 (7 ounce) cans diced green chilies
- 1 (15 1/4 ounce) can dark red kidney beans
- 1⁄2 bunch cilantro (chopped)
- 1⁄2 lime (squeezed)
- 1 corn on the cob (roasted and de-cobbed)
- 1 (1 3/4 ounce) chili seasoning mix (Package, Mild Wick Fowler False Alarm)
- 4 teaspoons cocoa powder
- Start with a large non-stick pot and carmelize the onions in the olive oil until golden brown. Add-in the peppers, green chiles, and ground turkey and stir continuously so that the turkey meat doesn’t clump-up. Continue this until all of the meat is browned and has no clumps. Then add-in the canned tomatoes, kidney beans, cilantro, lime, spices, corn and cocoa powder. Stir occasionally and cook for about 30-40 minutes on simmer. Add in a little more salt to taste if needed.
- If you wish to substitute fresh tomatoes for the canned ones – go for it! If you can’t find the Wick Fowler’s spice kit, just use chili powder, oregano, cumin, salt, paprika, masa, and salt to taste. Wick Fowler also makes spicier versions of this kit. I get mine at Big Lots for $1.00/ea. Regarding the corn, it is best to use freshly roasted corn-on-the cob, but you can use canned or frozen corn instead. Also, Trader Joe’s sells a roasted corn in the frozen section, which works well too – just don’t use much, as this adds calories and carbs. As far as the turkey, I use either Jennie-O’s or Foster Farmsand this is the standard “LEAN” type of ground turkey. They also make a ground turkey breast version which is fat free, but will provide a result which is a bit dry for my taste, thus the standard LEAN type seems to work best.