A webpage listing a bunch of anti-inflammatory recipes is where I came across this little gem. They touted the many health benefits of peppers, tomatoes, beans, and turkey. This page was a gold mine for a foodie with arthritis, so if NSAIDs like Advil and Alleve are part of your daily routine, you know what I mean. If you have young healthy joints, count your blessings and enjoy this delicious turkey chili for the taste and convenience alone!
I’ve made only small changes from the original source, Two Peas in a Pod. I don’t use a slow cooker for this recipe because I’m just not good at planning that far in advance. If you like to use one, know that this can be made in a 6 quart crockpot.
Convenient & Delicious
We’ve gotten to the point where we make a batch of this tasty and easy turkey chili at least every other week. It’s quick and easy to put together, makes a large quantity, and freezes well.
I work four 10-hour days, so I love the convenience of having a full meal ready to eat at the end of a long day, and my husband, Ed, loves the warm, earthy spices.
Every time I serve this, he comments about how the combination of spices is perfect. We’ve made a lot of chili over the years, even competed in a 4th of July chili cook off at our air base in Spain back in the day. He seemed let down when I said that all I did was follow the recipe. I shouldn’t have burst his bubble, better that he think of me chopping, grinding, and tempering a variety of spices. I’ll let you in on the secret, chili powder and cumin, 2:1.
I hope this doesn’t hurt my chili cook-off friends’ feelings, but this is so much better than the chili we offered up on that 4th of July, but nothing could compare to the fun we had that day. The length of our shorts identifies this as the early 1980s!
I hope my easy turkey chili recipe will be as popular at your home as it is at ours.
- Olive oil
- 1 pound ground turkey
- Salt and pepper
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow pepper, diced
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 2 (4 ounce) cans diced green chilies
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Chicken stock
- 2 tablespoons Wondra flour
- Add 1-2 tablespoons olive oil to a frying pan and brown the ground turkey, breaking it into small pieces as you turn and stir
- Season with salt and pepper. (Go easy on the salt. The canned ingredients will be salty and you can always add more. That being said, I like to add a little salt to each layer of flavor as I'm preparing a dish)
- Move the turkey to a Dutch oven.
- Add 1-2 tablespoons olive oil the same frying pan and sautéed the onions and peppers, seasoning lightly with salt and pepper
- Add the onion and peppers to the ditch oven
- Add the tomato sauce, diced tomatoes, beans, green chilies, corn, chili powder, and cumin
- Stir, add enough chicken stock to almost cover the ingredients and bring to a boil, reduce heat and simmer 30-45 minutes
- Sprinkle with Wondra flour and stir it in to thicken the broth