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. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.