Simple turkey chili is a staple in our house during the fall and winter months. I make double batches to freeze for quick dinners when I need them. It always tastes better the next day, so plan ahead if you can.
Simple turkey chili
Every football fan knows that food is an integral part of the game-watching experience, or is that just me?! Well, in our house we planned it out like it was a major holiday. The Ohio State-Michigan game was the pinnacle of football season and for the majority of my football-loving friends and family it still is.
There was one particular year that we had everything you could possibly imagine on the table for the game, I secretly dubbed it “pig-fest” (you know, pig-skin, football, food, gorging oneself…) It was unbelievable. To this day there has never been another one like it, which for our own health is probably a good thing.
Chili is a great football food, you can make it in a huge batch the day before or the morning of the game and the longer it sits, the better it gets. I make it with ground turkey instead of ground beef so it is a bit lighter and not quite as hard on the waistline. Chili should be simple, it’s one of those uncomplicated bowl foods that I love. It should be easy to make, feed a crowd and (hopefully) provide you with leftovers for the next day.
Fall was made for football. College football to be exact. If you have a crowd over for football games (or any gathering), turkey chili is a great option because you can leave it in a warm slow cooker and guests can help themselves. I made some last night in preparation for today’s Buckeye game and as good as it was last night, I know it will have developed even more flavor today.
This recipe a variation of the one that my Step Dad makes. It is delicious, but it reminds me of home and as is the case with most of the things I make for myself – it is familiar and comforting food.
- 1 1/2 pounds organic ground turkey
- 2 cans diced tomato, 14.5 oz can
- 2 cans kidney beans, 15.5 oz can
- 2 medium yellow onions, diced
- 3 stalks celery, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- 2 TB sugar
- 4 TB chili powder
- 2 TB canola oil
- salt & pepper
- In a large pot, heat oil over medium heat until shimmering. Add onions, peppers & celery. Cook until onions are translucent.
- Add turkey, chili powder and garlic, break up turkey as it browns and season with salt & pepper.
- (At this point, if you like your chili with extra broth, add 2 cups of water)
- Add diced tomatoes and sugar and simmer for 30 minutes.
- Add beans and continue to simmer for at least 30 minutes, up to an additional hour.
diced red onion
This can also be done in the crock pot and left to simmer while you go about your day!
Amount Per Serving: Calories: 217 Saturated Fat: 2g Cholesterol: 62mg Sodium: 285mg Carbohydrates: 13g Fiber: 3g Sugar: 7g Protein: 17g