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Monday, October 13, 2014

{Classic Turkey Chili}


Chilly mornings and chilly evenings mean it is officially chili weather here in Minnesota!  And I. Love. It!   The crisp fall weather has me craving warm comfort food, and chili is one of those comfort foods to me!   

Chili was always and still is one of my dads specialties.   My dad never follows a recipe he  just throws all his "chili" ingredients into a pot and voila, chili!  I follow a very similar philosophy when it comes to making chili, just like my dad I throw everything in a pot and let it simmer and stew!  Half the time I don't even measure my ingredients!  This classic turkey chili is my take on my dads chili.  I replaced the ground beef with lean ground turkey and amped up the veggies for a little extra bulk!  Rosemary and basil give the chili a nice depth and a punch of unexpected flavor!  Serve with your favorite crackers, crusty bread and chili toppings!  This chili is bound to warm you up!  

Classic Turkey Chili
Brunch N'Cupcakes 
Serves 8 

1 - 15 Oz Can Bush Pinto Chili Beans 
1 - 15 Oz Can Bush Kidney Chili Beans 
1 - 15 Oz Can Black Beans Rinsed and Drained 
1 - 15 Oz Can Fire Roasted Tomatoes - Undrained) 
1 Lb Lean Ground Turkey 
3 Cups Tomato Juice 
1/2 Medium Green Pepper Roughly Chopped 
1 Cup Roughly Chopped Red Onion 
3 Teaspoons Chili Powder 
3 Teaspoons Garlic Powder 
2 1/2 Teaspoon Rosemary 
1 Teaspoon Trader Joe's 21 Spice Seasoning (or Mrs. Dash)
1 Teaspoon Basil 

Toppings - Optional:
Shredded Cheddar Cheese 
Sour Cream 

1- In a large stock pot sprayed with cooking spray saute onions until translucent.  Add in green pepper and saute until tender, about 3 minutes.  
2- Add ground turkey to the stock pot and cook until meat until no longer pink. 
3- Stir in beans, spices, tomatoes and tomato juice.   Cover and simmer for 20 minutes. 

Serve hot with bread, crackers, or on top of a baked potato!  

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