Corrie’s Spicy Turkey Chili

Photo of Annie's version. We loved it!

Posted by Corrie.

This recipe I adapted from one that calls for ground bison meat…which I’m sure would be good, but we had ground turkey…so ta-dah.  It comes together really quickly and is fairly low in fat, but hearty.  It makes 4-6 servings and goes well with any beer. The original recipe called to brown meat first, then drain fat, then saute veggies…which sounded too cumbersome at 6:45pm at night after a long day.  Adding the turkey (which is very lean) with the sauteed veggies worked well.  The jalapeno pepper makes it spicy, but it is really good.

1 lb. ground turkey meat
1 (14.5 oz.) can ranch style pinto beans (or whatever bean you like)
1 (14.5 oz.) can fire roasted diced tomatoes
1 (14.5 oz) can tomato sauce
1 poblano pepper, seeded and diced
1/2 yellow onion, diced
1 clove garlic, chopped
1 jalapeno pepper, seeded and diced
1 tsp. cumin
1/2 tsp. ground coriander
1-2 tsp. chili powder
salt to taste (about 1/2 teaspoon)

Garnish:
Grated cheese
cilantro
sour cream
tortilla chips

Heat olive oil in large dutch oven or pot,
add poblano pepper and onion and saute until soft;
Add garlic and jalapeno, cook about 1 minute.
Add turkey to pot and cook until no longer pink.
Add spices, beans, tomatoes, and tomato sauce; add salt to taste.
Let simmer about 10-15 minutes.

Serve with above garnishes, if desired.

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Corrie’s Spicy Turkey Chili

2 thoughts on “Corrie’s Spicy Turkey Chili

  1. Annie Boehnke says:

    Fede and I are making this right now! The house smells wonderfully, and he’s already a big fan! I doubled the onion and just used one giant pepper (not sure what it was, Boston’s not big on labeling these things at the grocery.) Great recipe and very easy.

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