Turkey Chili
A lot of people have been asking what Hubby and I have been eating throughout the kitchen renovation. As I explained on demo day, we packed a mini-freezer full of foods to keep us from eating out. This chili is one of the things in that freezer. We’ve made it probably 6-7 times in the last year, I just never got around to blogging about it. For the kitchen renovation, I made one pot for Hubby and one that was not so spicey for me.
This chili is so good and so filling. And I love that it’s healthy (and colorful) too. It’s basically just a collection of ground turkey, canned tomatoes, and a ton of veggies (feel free to use whatever you like or have on hand). When we’re not eating this out of the freezer/microwave, I like to serve Hubby’s with a dollop of fat free Greek yogurt (so much healthier than sour cream) and some fresh cilantro.
Turkey Chili
Yield: 10-12 servings
Ingredients:
2 lbs ground turkey
2 medium onions, diced
1 green pepper, diced
1 red pepper, diced
2 tsp olive oil
4 tsp cumin
2 tsp smoked paprika
2 tsp chili powder
1 tsp cayenne pepper
1 Tbsp oregano
1 Tbsp salt
1 Tbsp ground mustard
6 cloves garlic (finely chopped or minced)
2 cans kidney beans, drained
1 can beer, more or less to taste and consistency
16 oz can of tomato sauce
2 cans diced tomatoes
1 bag frozen corn - no need to defrost
1 large bag frozen diced butternut squash - no need to defrost
Directions:
In a large stock pot, brown the turkey until cooked through. Remove turkey onto a plate and drain all liquid from the pot.
Heat the oil over medium heat. Add onions and peppers and cook until slightly softened, 6-7 minutes. Add the garlic and all of the seasonings and stir to coat the onions and peppers. Allow to cook 1-2 minutes.
Add remaining ingredients, return to boil, then simmer for 20 minutes. Add more beer if the consistency is off. It can be served immediately or simmer all day to continue to meld the flavors together.
This chili freezes very well.
Recipe adapted from Cooks.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i am drooling thinking about this over melty brie!! fabulous 🙂
beantownbaker — September 25th, 2013 @ 4:08 pm
It’s definitely as good as it sounds.
what a lovely jam! there are still some peaches at the market and i need to make this asap.
Sounds wonderful! When do you add the liquid pectin and how long do you let it boil after you add it?
beantownbaker — September 25th, 2013 @ 4:14 pm
Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.
That sounds delicious, but when do we add the pectin, and can we use powdered pectin instead of the liquid one? Thank you so much…
beantownbaker — September 25th, 2013 @ 4:15 pm
Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.
I’m still new to canning, but I read in the Ball book that you can’t swap different kinds of pectin and should only use what the recipe calls for…
when do you add the pectin ??????
beantownbaker — September 25th, 2013 @ 4:15 pm
Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.
How long does this keep?
beantownbaker — September 28th, 2013 @ 8:36 pm
If you process the jars in a water bath, they will be fine on a shelf for up to a year. Once opened, you want to refrigerate it and it will keep for about a month in the fridge.
The number of cups of chopped peaches would be very helpful. Also, are the pectin pouches 3 or 6 oz?
The flavor was outstanding! However, it never fully set-up into a jelly. It was more of a jam/thick sauce – even after re-processing with a 2nd pack of pectin (I gave in and used the powder) On my other batches, I used 2 dry packs – and I’m not sure if those will even set correctly. 🙁
beantownbaker — September 2nd, 2014 @ 7:22 pm
Sorry to hear this didn’t set up for you…
With sealed jars what is the shelf life of something like this?
beantownbaker — September 2nd, 2014 @ 7:22 pm
In general, I would try to open them within 6 months. I have kept jars of jam for up to a year without any problems.
This is my second year making this and i just wanted to tell you that it is outstanding. i’m sure others are wondering about yield — I got 9 half-pints from one batch. How long do you process this? I did 15 mins to err on the side of caution. Thanks!!
beantownbaker — September 2nd, 2014 @ 7:26 pm
I always process for 10 minutes.
Does this make the five half-pint jars shown or does it make more? Since everything sort of comes together at the end in canning (hot jam, sterilized jars, etc., and boiling water) I like to know ahead of time how many jars to prepare. Thanks.
beantownbaker — September 2nd, 2014 @ 7:28 pm
It made 6 jars for me. It will depend how big your peaches are too.
With my jams, I usually use real lemon juice, but not in such large quantity,Did you use fresh or “jarred” lemon juice?
beantownbaker — September 2nd, 2014 @ 7:29 pm
Yes, I use jarred lemon juice here.
According to “foodinjars.com” you can substitute 2 TBSP powdered pectin for 1 pouch of liquid pectin. 🙂 just thought I’d share that little tidbit! This recipe is FANTASTIC! Thanks Jen!
http://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/
beantownbaker — September 2nd, 2014 @ 7:30 pm
Thanks for sharing this!
I am looking forward to making this jam this evening!! I was seaching for a recipe for peach and jalapeno jam and this one caught my eye! Because you posted it my the day I was married, then reading your story and that you live in Cincy! I was born and raised north of that area!
beantownbaker — September 2nd, 2014 @ 7:31 pm
Small world! I hope you enjoyed this jam.
This recipe should come with a warning label. I feel like I just made crack. I changed it up a bit and used cherries instead of peaches. I was having a hard time finding a cherry pepper recipe and had cherries in my freezer needing evicted and this one looked so good I used it as my baseline. THANK YOU for sharing it! If you are interested, it was a mix of sweet and tart cherries, and I added an extra jalapeno to a double batch. I just got done putting up nearly 11 pints of the stuff and am sitting here like a child licking the residue off my ladle it is that freaking good. Definitely recommend you try it with cherries some day if you like them. I am picking peaches this weekend and will definitely be making this as posted because I am sure it is divine. Ive been making jams and jellies since i was a child and this is the best one yet. Thank you again, can’t wait to try it properly with peaches!
beantownbaker — September 2nd, 2014 @ 7:32 pm
Cherries! What a great change. I’m goign to have to try that out.
It would have been nice to know how many jars I would need to make this recipe!!!
beantownbaker — September 2nd, 2014 @ 7:33 pm
I got 6 jars. I’ll update the recipe to reflect the yield.
Oooooh. I am making this this weekend – thanks for a fantastic-looking recipe!
First time jam maker. Went to the farmer’s market this weekend and bought peaches and jalapenos (along with a bunch of other stuff). Thought I’d try my hand at making a jam/jelly because we love it on pork chops. This recipe was perfect. Thanks for sharing… and thank you to Google for popping it towards the top of the search list. Thank you Beantown Baker!
How long do you need to water bath can it??
Made this today – delicious but decidedly soupy. I thought maybe once it cooled it would set up more, but no.