Turkey Chili

Updated: Oct 6, 2019

I finally got settled back home after travelling, and restocked my fridge and pantry, only for my oven and propane grill to break at the same time. All dinner plans since then have been extremely unplanned and chaotic. I decided that I must make the best of it, and based my weekly meal plan with stove top and crock pot recipes. Although here in Georgia we are nowhere near fall temperatures, I'm just going to pretend it is as I write type this recipe up while sipping my pumpkin spiced latte. Further more, nothing says fall like busting out the crock pot or dutch oven to make some chili. I hope this recipe gives you cozy fall vibes, wherever you may be.

Turkey Chili

  • 2 tbsp olive oil

  • 1lb ground turkey

  • 1 yellow onion, diced

  • 2 large carrots, diced

  • 2 tbsp garlic, minced

  • 1 - 15oz can pinto beans, drained

  • 1 - 15oz can kidney beans, drained

  • 1 - 15oz can black beans, drained

  • 3 - 15oz cans fire roasted tomatoes

  • 1 - 60z can tomato paste

  • 2 cups chicken stock

  • 1 tsp ground cumin

  • 2 tsp paprika

  • 1/2 tsp thyme

  • 4 tbsp chili powder

  • 1/2 tsp cayenne


Heat 2 tbsp of olive oil in large pot, on medium heat. Add ground turkey to the pot, break up the meat and brown meat. Once meat is cooked add carrots, onion, garlic, and spices. Cook until onions are translucent and carrots are beginning to soften. Turn down heat to low and add beans, fire roasted tomatoes, tomato paste, and chicken stock. Stir in everything, cover pot with lid, and simmer on low for an hour.


* Serves 6 - 8



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