Turkey-Veggie Chili
This delicious blend of ground turkey, veggies, and beans, will warm you up anytime of year. Serve with corn bread or saltine crackers.
Turkey-Veggie Chili
Print RecipeIngredients
- 2 tablespoon olive oil
- 1 pound ground turkey
- 2 medium-sized onions, chopped
- 4 ounces sliced mushrooms, fresh or canned
- 1 large carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- ½ cup green pepper, chopped
- ½ cup red pepper, chopped
- 2 4-ounce cans of chopped mild green chilis
- 2 16-ounce cans petite diced tomatoes
- 2 15-ounce cans tomato sauce
- 12 ounces tomato paste
- ⅔ cup ketchup
- 2 tablespoons brown sugar
- 6 tablespoons chili powder
- 1 tablespoon fresh minced garlic (or 1 teaspoon garlic powder)
- 1 40-ounce can chili beans (I use Brooks brand “hot” but use any brand, hot or mild, depending on your heat level preference.)
Instructions
- In a large frying pan, heat olive oil over medium high heat.
- Brown the ground turkey and drain off excess oil and moisture.
- Add a little more olive oil in the pan and add all the chopped vegetables, sautéing for five minutes, or just until slightly tender.
- Transfer the meat and veggie mixture into a large stock pot, soup kettle, or Dutch oven.
- Add the remaining ingredients except for chili beans and stir well.
- Gently fold in chili beans. Simmer over low heat for at least an hour and a half. If it seems to be getting too thick, you can thin with a little water.
Servings: 8
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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