the *best* turkey chili for fall

the best turkey chili for fall

It’s officially feeling like fall here in San Francisco and there’s nothing better than a nice bowl of hot chili to keep us cozy on these cool evenings. We tweaked an old favorite chili recipe to create this large batch that can be served to a group or be made for meal prepping. 

INGREDIENTS

Protein

• 3 lbs ground turkey

• Fage greek yogurt : topping (optional)

Fat

• 4 Tbsp olive oil

• Shredded cheese : topping (optional)

Carbs

• 46oz tomato juice

• 28oz diced tomatoes : canned

• 15oz tomato sauce : canned

• 16oz can of black beans : rinsed + drained

• 16oz can of kidney beans : rinsed + drained

• 1 bag of freezer corn

• 1 yellow onion : chopped

• 1 green bell pepper : chopped

• Tortilla chips : topping (optional)

Spice

• 1-2 jalapenos : chopped (depending on how spicy you like it!)

• 4 cloves of garlic : chopped

• 1-2 Tbsp chili powder

• 2 tsp cumin

• 1 tsp sugar

• 1 tsp oregano

• 2-3 tsp salt

• 1 tsp ground black pepper

• ¼ tsp cayenne pepper

• 1-2 Tbsp Worchestire sauce

INSTRUCTIONS

Now I know it looks like a lot of ingredients, but many of them are canned or spices, so don’t be intimidated! To start, you’re going to get out your large skillet and cook your ground turkey over medium-high heat with a small amount of olive oil until it is no longer pink. Towards the end, as the meat gets more brown, add in your worcester, a dash of salt, pepper and garlic powder to the meat. Transfer the meat to a bowl. Drain majority of the excess grease from the skillet but don’t wipe it clean.

In the same skillet, add some olive oil, your chopped veggies—onion, bell pepper, garlic, and jalapenos. Cook these over medium heat until the onions are soft and fragrant (between 5 and 10 minutes). Once fragrant, remove from heat and add the spices. Stir well to combine.

Transfer your cooked ground turkey and spiced veggies to a large pot on the stove. Mix the veggies and ground turkey together so that the spice is evenly distributed over all items in the pot. Add in the tomato juice, diced tomatoes, tomato sauce, black beans, kidney beans, and corn to your large pot. Turn the stove on to medium-high heat and bring the pot to a boil. Once boiling, dial the heat back to low and let simmer for 1-2 hours (stirring occasionally). 

When it’s ready, add your turkey chili to a bowl and add in your desired toppings! We prefer some shredded cheddar cheese, crushed tortilla chips, and a healthy dollop of fage greek yogurt!