Mouth-Watering and Nutrient Dense Turkey Chili Recipe

Did you know that the fourth Thursday of February is National Chili Day? If you missed it, don’t worry! I’m sharing my recipe for Turkey Chili so you can join the celebration now.

I honestly wasn’t thinking of National Chili Day last week when I sat down to write this article until my husband, Drew, pointed out that not only was it National Chili Day but coincidentally, I was making my favorite Turkey Chili for dinner that evening! It seemed like sharing my recipe with you was meant to be!

Turkey Chili Recipe

This Turkey Chili recipe is chock full of delicious, nutrient-dense whole foods, and I know you’re going to love it as much as I do.

Ingredients

2 tablespoons olive oil

2 cups chopped onion

1 cup chopped peppers (I use red, yellow, and orange)

4 garlic cloves, finely chopped

2 tablespoons chili powder (or 4 if you like spicy)

1 tablespoon ground cumin

Three 15 ounce cans crushed tomatoes (fire roasted is good!)

1 tablespoon tomato paste

1 cup of chicken stock

Two 15 ounce cans kidney beans (rinsed)

1 teaspoon dried oregano

1 tablespoon sea salt

1/2 teaspoon black pepper

3 to 4 cups shredded cooked organic turkey meat (I like dark … more flavor)

1-3 teaspoons raw organic sugar (optional)

Toppings

Organic shredded cheddar cheese, organic sour cream, chopped green or red onion

Serve With

Roasted veggies, quinoa, potato, or brown rice

Directions

  1. In a skillet with a tablespoon of olive oil, brown the turkey meat and set aside.
  2. In a large, 8 quart pot, heat the olive oil on medium high heat. Add the onions and peppers, and cook, stirring until golden, 5 minutes.
  3. Add garlic, chili powder, cumin, and cook, stirring for a minute or two. Add a bit more olive oil if needed.
  4. Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
  5. Salt to taste … and sugar to taste if needed to balance the acidity of the tomatoes.

This recipe is simple delicious! I usually eat it for lunch or dinner for two days and put the rest in the freezer. It’s the best to open your freezer and see something so yummy that you can just defrost and enjoy. Try it!

If you’re like me and information about food, nutrition, recipes, and lifestyle feeds your soul, you can purchase my ebook full of delicious breakfast recipes here. Want to go even further? Let’s work together!