Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is based on Chili con Carne recipe in "The New York Times Cookbook" by Craig Claiborne. I've subbed turkey for the beef and tweaked it a bit. You can add up to 2 cans of red or even black beans. You can use more cayenne if you like more heat. Only one big pot needed. This freezes well so try doubling it (in a big pot).

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large pot, add onion and garlic; saute until golden brown.
  2. Add the turkey and brown.
  3. Add the remaining ingredients, except the beans.
  4. Stir to mix and bring to boil.
  5. Reduce heat and simmer, covered until the sauce is as thick as desired.
  6. This could be an hour or so.
  7. Add the beans and heat through.

Reviews

(8)
Most Helpful

this was awesome. never made turkey chilli before and i couldn't tell the difference. and my wife doesn't like beans so she was able to just pick the beans out... will with out a doubt make this my chilli recipe.

dan kasper January 23, 2011

Tasty and easy recipe. I made a half portion with the following: pink beans (what I had - entire can), two chopped 1/4 turkey burger patties for the meat, used chicken stock instead of water, used diced tomatoes that had a zesty jalapeño style (one 15 oz can), a small can of corn, and added cilantro. I served mine over baby spinach leaves with cucumbers, a handful of croûtons, and a teaspoon of grated Parmesan cheese. This recipe is easy and hard to mess up. Looking forward to finishing the leftovers and will definitely do again

Big Dynomite February 10, 2008

My first time making chili! Easy recipe to follow, and it tastes great!

r_costigan January 20, 2008

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