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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.


Olive oil

1 pound ground turkey

Two medium-sized onions, chopped

4 ounces sliced mushrooms, fresh or canned

One large carrot, peeled and finely chopped

One stalk celery, finely chopped

1/2 cup green pepper, chopped

1/2 cup red pepper, chopped

Two 4-ounce cans of chopped mild green chilis

Two 16 ounce cans petite diced tomatoes

Two 15 ounce cans tomato sauce

12 ounces tomato paste

2/3 cup ketchup

2 tablespoons brown sugar

6 tablespoons chili powder

1 tablespoon fresh minced garlic (or 1 teaspoon garlic powder)

40 ounce can chili beans (I use Brooks brand “hot” but use any brand, hot or mild, depending on your heat level preference).

In a large frying pan, heat a few tablespoons of olive oil over medium high heat. Brown the ground turkey and drain off excess oil and moisture. Put 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 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.

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