Happy Wednesday! We are expected to cool down here in Florida this weekend and I am already planning on another pot of our favorite Turkey Chili! I am notorious for sharing our favorite breakfast ideas, hello breakfast cookies! Today, though I wanted to give you an idea for your weekly meal rotation I highly recommend this recipe. It has all the delicious flavors that you are used to with your chili except it uses ground turkey instead. I mentioned a few weeks ago that my father in law moved in with us. I am trying to create heart-healthy meals that give him the flavors he is used to just not the extra calories. This turkey chili is his request almost weekly! No complaints here because it is one meal we all love.
Chili is so versatile. I love to use leftovers on top of tortilla chips with all the fixings. This turkey chili on top of a baked potato is another way to change it up or putting it on top of crispy tater tots is another one of George’s favorite ways to eat it. I love that I can make a big batch of this at the beginning of the week and it will last us at least 3 meals. With a 7-month-old baby around, my time in the kitchen is limited so I have to make it count!
Most chili recipes have lots of extras like beans and corn, I like that this Turkey Chili is simple. A few diced tomatoes and an explosion of spice are really all there is to it. Make sure to add the sugar in there or in my case, I add maple syrup. The sweetener cuts the acid of the tomato base and keeps everyone’s tummy happy. When the weather cools down, is there anything better than a comforting bowl of chili?! Drop your fall recipe ideas below! I am always on the lookout for new ideas for our dinners.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions , diced
- 3 garlic cloves , finely minced
- 2 pounds ground turkey
- 1 teaspoon kosher salt
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar or maple syrup
- 29 ounces diced tomatoes
- 6 ounces tomato paste
- 4 cups beef broth
Instructions
- Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
- Add the garlic, and cook for 1 minute stirring well.
- Add the ground turkey, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the turkey to sear well.
- Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
- Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
- Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
- Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.
