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).
- 3 tablespoons olive oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 1 lb ground turkey
- 3 cups water
- 1 (28 ounce) canground tomatoes
- 1 small green pepper, minced
- 1⁄2 teaspoon celery seed
- 1⁄8 teaspoon cayenne
- 1 1⁄2 teaspoons cumin
- 1 small bay leaf
- 2 tablespoons chili powder
- 1⁄4 teaspoon basil
- 1 1⁄2 teaspoons salt
- 1 (15 ounce) can red kidney beans
- Heat the olive oil in a large pot, add onion and garlic; saute until golden brown.
- Add the turkey and brown.
- Add the remaining ingredients, except the beans.
- Stir to mix and bring to boil.
- Reduce heat and simmer, covered until the sauce is as thick as desired.
- This could be an hour or so.
- Add the beans and heat through.
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.
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 jalapeÃ±o 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 croÃ»tons, 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
My first time making chili! Easy recipe to follow, and it tastes great!