Prep 15 mins
Cook 45 mins
When I cook the turkey I add other seasonings like cumin, season salt, and chili powder; all to taste. My husband and I love this recipe and love to make corn bread with it. It is the best when served the next day. It also freezes well!
- 1 teaspoon olive oil
- 1⁄2 lb ground turkey
- 1 small yellow onion, chopped (about 1/2 cup)
- 1⁄2 cup chopped carrot
- 3 cloves garlic, minced
- 3 cups cooked red kidney beans (about 2- 15oz cans)
- 2 cups chopped canned tomatoes
- 2 tablespoons molasses
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon hot chili powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- In a large skillet, heat oil over medium-high heat.
- Add turkey and saute until done (about 5 minutes).
- Add onion and carrot to skillet; cook, stirring constantly, until vegetables are tender (about 7 minutes).
- Add garlic and cook for 1 minute longer.
- Add beans, tomatoes with liquid, molasses, pepper, and chili powder to skillet.
- Reduce heat to low and simmer about 30 minutes, until mixture thickens.
- Stir in lemon juice and parsley.
- Serve immediately.
This chili recipe was really flavorful. I was a little nervous about trying it because it's so different from what I normally do, but it really was delicious and satisfying. I made it last night and found myself wishing I had bought more beans so I could make another batch tonight.
This recipe was yummy! Even my picky 11 year old who never eats beans (and his friend who was over at our house) raved about the chili! My husband liked it, too! I was surprised that the Molasses did not make the chili taste too sweet! I actually sauteed the onion, garlic and carrots together first, and used cilantro instead of parsley. Will definetely make this again!
I am not the biggest Chili fan but this was really great. I loved that it was sweet and the carrots were really unique. I am definately going to repeat this recipe!