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. 
Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.
This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.
HAppy to be your 705th follower!!!
These cupcakes are wonderful…ciao Flavia
Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!
You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!
Wow, what a great idea. Looks delicious!
Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).
most favorites of all time! wow!
What a great idea to use the signature ingredient in a cupcake. these look perfect.
Yum! I love that you topped it with crystallized ginger…one of my favorites!
I love everything about this recipe. What a great post!
These look amazing!!!!
It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!
These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!