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Turkey Chili

December 6, 2012

I usually make a batch of turkey chili shortly after the leaves start turning and the temperature drops. I’m not sure what happened this year but I never got around to it in October or November. I finally came to my senses and made a big batch last weekend. Not only is this chili delicious, it makes enough to feed an army so I freeze most of it and enjoy it all winter long. This would make a great dish for a tailgate or an open house where you have a large crowd.

I like spice so this packs some punch to it. If you aren’t a fan of spice, make sure to use a mild chili powder and leave out the red pepper flakes. If you like things diabolically hot, add a few dashes of Tabasco. This recipe is courtesy of my Mom who has always made delicious chili. My favorites are this one and her vegetarian chili. This is comfort food at its best – warm, hearty and makes me think of Mom!

I top mine with a dollop of sour cream and some cheddar cheese but feel free to use your favorite toppings. I also like to serve this over rice.


Turkey Chili
courtesy of Mom
makes about 12 cups, serving 8-10

2 tablespoons olive oil
2 cups chopped onion
4 garlic cloves, finely chopped
2 pounds ground turkey
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2, 14 oz cans stewed tomatoes
2, 28 oz cans crushed tomatoes
1 small can chopped green chiles
2 cups water or chicken stock (more if too thick)
1/4 cup chili powder
1 1/2 tablespoons cumin
1 tablespoon red pepper flakes, optional
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1 tablespoon salt
1/2 teaspoon pepper
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained

For serving:
sour cream
shredded cheddar cheese

Heat oil in a very large, heavy bottomed Dutch oven or pot (I use a 9 1/2 quart Dutch oven). Saute onions over medium heat until soft, about 5 minutes. Ddd garlic and saute for 1 minute. Add the ground turkey, breaking up, until almost cooked. Add peppers and cook for a few minutes. Add tomatoes, chiles, broth and spices. Simmer for 30-40 minutes. Add beans and simmer another 30-40 minutes.

Serve warm, topped with cheese and sour cream.

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