I realize this makes me sound like I'm behind the times, but up until recently I had never used ground turkey for my homemade chili. I know, crazy.
Anyway, we had bought some ground turkey for one reason or another a few weeks ago and I found it in our freezer.
In an attempt to use it up, as well as use up several cans of food in our pantry, I made this turkey chili and my husband said it was one of the best batches I've ever made. Since that first try, I've made it a second time and it was just as good, so I'm sharing it with you.
The best part? It's relatively quick and easy! It might be a bit too much for a weeknight, but it's perfect for a late Sunday afternoon when you have a little over an hour and a hungry crew!
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 lb. lean ground turkey
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 28 oz can of crushed tomatoes
- 1 1/4 cups chicken broth
- 30 oz dark red kidney beans
- 15 oz can* sweet corn, rinsed and drained
Place oil in large pot and put over medium heat. Add onion, garlic, and bell pepper and sauté for 5-7 minutes, stirring frequently. Add in ground turkey and cook until no longer pink. Next, add in spices and stir. Last, add in tomatoes, chicken broth, beans and corn. Bring it all to a boil, then reduce heat and simmer for 30-45 minutes. Makes about 6 servings.
*I used a pack of frozen corn I had in the freezer, just steamed it for a few minutes and then added it per directions.