My Go To Turkey Chili Recipe

I know spring is rolling in but I still love to keep a few comfort food meals in rotation for those chillier transition days. This turkey chili recipe is one of my staples and perfect for slightly crisp spring evenings with a glass of wine and blanket on the back porch.

 

 

 

Al fresco dining is one of the many things I love about the change in season and arrival of spring – -brighter evenings, patio dining and evening walks. Throw in a bowl of this chili and it sounds like a pretty perfect spring evening to me.

 

 

 

Leave out the turkey and add some lentils or another type of bean for a delicious vegan chili. Garnish with cilantro and extra jalapeño slices and serve with corn chips.

 

My Go To Turkey Chili Recipe
Recipe Type: Dinner
Cuisine: Comfort Food
Ingredients
  • 2 Tbsp avocado oil
  • 1 orange bell pepper, diced
  • 1/2 spanish onion, diced
  • 1 lb ground turkey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/4 tsp coriander
  • 1 tsp chili powder
  • 1 jalapeno, diced
  • 540 ml can chickpeas, drained
  • 540 ml can white kidney beans, drained
  • 1 jar tomato sauce
  • 1 can green chilies
  • 796 ml can diced tomatoes
  • 1 bay leaf
  • 1 cup water
Instructions
  1. In a large pot heat oil over medium heat.
  2. Add onion, pepper and turkey to the pot and sauté for 5 minutes, stir occasionally.
  3. Add spices and stir. Cook 1 minute.
  4. Add all the remaining ingredients and simmer 30-45 minutes, stirring occasionally.
* Meal prepping ahead, cool the chili and store in airtight containers in the fridge or pop in the freezer for later use. Simply reheat when you want to eat.

 


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