Turkey Chili...Fast, Filling, and Delicious
I know that it is getting close to summer, but my turkey chili is good any time of year. It is fast, filling, and delicious. Not to mention it freezes well for a last minute meal, something to warm your tummy, or as a topping for hot dogs, baked potatoes, fries, or nachos.
When I first started making chili, I thought that it had to be an all day evolution to make good chili. After I became a mom I started trying to find ways to make a big pot of chili without needing an 8 hour simmer.
I knew the fundamentals of chili making, so I started experimenting to find the fastest, easiest recipe. If I am being completely kitchen transparent, my chilis vary depending on the day, because I like to switch it up an use different beans and spices. Black beans or pinto are always good options.
This recipe is simple and comes together in a snap. You can use it as your go to chili recipe, but don't shy away from trying different meats, beans, and seasonings for a nice variety.
- 1.25 lbs. Ground Turkey
- 1 14.5 oz. Can Diced Tomatoes
- 1 14 oz. Can Kidney Beans, Drained
- 1 14 oz. Can Chili Beans
- ½ Yellow Onion, Diced
- 1 tbsp. Minced Garlic
- 3 tbsp. Chili Powder
- 1 tbsp. Cumin
- 1 tsp. Seasoning Salt
- 1/2 tsp. Black Pepper
- 1 tbsp. Olive Oil
In a skillet add olive oil, onions, turkey meat, garlic, seasoning salt, and black pepper. Brown meat but do not drain. Add tomatoes, beans, chili powder, cumin, and bring to boil. Reduced heat to simmer and let cook for 30 minutes.
Serve with crackers, cheese or Fritos.
I hope you enjoy my chili recipe. Please share your favorite twists to this recipe!