Turkey Chili by Susan incorporates some of her Dad’s favorite chili ingredients with lean, ground turkey, a variety of canned beans, petite diced tomatoes, and spicy fresh peppers.
Susan’s Turkey Chili
When making this recipe, get your chef knife out. There is lots of chopping! For flavor, decide in the beginning how spicy you would like the chili to taste. The amount of spicy peppers and chili mix will determine the level of heat. This recipe provides a balance of heat for medium spiciness.
Special shout out to Dad, aka Grandpa of Grandpa’s Chili in our family cookbook, Cooking With Susan Southern Family Favorites. Dad uses 1 1/2 pounds diced or ground chuck. My preference is ground turkey or VEGETARIAN!
Serve this delicious chili on top of a turkey hot dog, with saltine crackers, with quinoa cornbread, traditional Southern Cornbread, or simply fresh celery which cuts the spice.
Suggested Bean Varieties:
Dark red kidney beans
Light red kidney beans
Black beans
Cannellini beans
Photo by Artem Beliaikin on Unsplash
Like spice? Take your pick of these fresh peppers:
3-4 jalapeno peppers OR 4-5 serrano peppers
1 red bell pepper
1 yellow or orange bell pepper
1-2 Anaheim peppers
SAFETY NOTES:
Wear protective gloves when handling hot peppers
Remove the seeds using a pairing knife and discard the seeds
Pay attention not to touch your eyes or face after handling spicy hot peppers
If you DO “burn” your fingertips from handling spicy hot peppers, soak them in milk
Don’t have a ladle? No worries! Use a coffee mug or better yet, a measuring cup!
Measuring cups make great Chili and Soup ladles
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Turkey Chili by Susan incorporates some of her Dad's favorite ingredients with lean ground turkey, hot and mild chili mix and beans
Ingredients
2 tablespoons grape seed oil
1 large white or yellow onion, diced
4 garlic cloves, diced
2-3 cups diced peppers
(use a variety of 3-4 jalapeno peppers, 3-4 serrano peppers, 1-2 Anaheim peppers, 1 red bell pepper, 1 yellow or orange bell pepper)
1 1/2 pounds lean ground turkey
1 package hot or medium chili mix
1 package mild chili mix
1/4 cup plus 1 tablespoon chili powder
1 tablespoon cumin
1 28-ounce can petite diced tomatoes, with juice
1 46-ounce can low-sodium V8 juice or tomato juice (see note below)
1 16-ounce can dark red kidney beans, drained
1 16-ounce can light red kidney beans, drained
1 16-ounce can low sodium black beans, drained
1 16-ounce can cannellini beans (white northern beans or navy beans)
1 can fresh kernel corn, drained (optional)
Sea salt, to taste
Black pepper, to taste
Instructions
In a large stock pot, heat oil over medium heat.
Add onion and garlic and saute about 1-2 minutes.
Add all of the peppers and saute about 5 minutes, stirring frequently.
Add ground turkey and stir frequently until beginning to cook through.
Add each package of chili mix and chili powder.
Stir well to combine and continue to cook until turkey is cooked through.
Add cumin and stir to combine.
Add diced tomatoes, tomato juice and beans.
Stir to combine.
Add sea salt and black pepper to taste preference.
Reduce heat and allow chili to simmer about 30-40 minutes.
Chili is best made ahead of time, allowed to cool, and placed in the refrigerator overnight.
To reheat, remove from refrigerator and allow to come to room temperature, about 45 minutes.
Heat over medium heat, stirring frequently to prevent burning.
Or, if not serving all at once, transfer desired amount to a smaller stock pot or saucepan to reheat.
NOTE: Don't have tomato juice? Use 2 cans of tomato sauce and add about 32 ounces of water, adding more water, if desired.
