This Turkey Chili is a family favorite, especially during the cold winter months. This chili is guaranteed to knock your socks off, but you can make it as mild or spicy as you like. For less of a kick, reduce the amount of jalapenos and cayenne pepper or don’t use them at all. It’s all up to your palate!
What You’ll Need:
2 pounds lean ground turkey
1 tablespoon olive oil
2 cups diced yellow onion
1 tablespoon minced fresh garlic
4 celery stalks, chopped
1 pound white mushrooms, chopped
1 – 2 jalapeños, chopped finely
1 28 ounce can diced tomatoes
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cups chicken broth
1 tablespoon oregano
1 tablespoon cumin
3 – 4 tablespoons chili powder
½ teaspoon black pepper
1 teaspoon sea salt
¼ teaspoon cayenne pepper (optional)
½ teaspoon paprika
What To Do:
In a large sauté pot heat olive oil. Add onions and garlic and cook until soft. Add chopped celery and mushrooms and jalapeños and sauté 4 – 5 minutes until all veggies are soft.
Add ground turkey and all the spices, stir together and sauté until turkey is brown. Add tomatoes, beans and chicken stock. Bring to boil and then reduce heat to a simmer. Cover the pot and let the chili simmer with the lid on for about an hour. Stir occasionally - you may need to add chicken stock if the chili gets to thick.
Serve with tortilla chips and shredded cheese if desired. I like to make fresh cornbread and serve!