Everyone needs a chili recipe and this is my award winning chili recipe. My husband has named this “Two Bean Turkey Supreme” Chili. I use ground turkey as we use it in most cases as a replacement for ground beef for health and environmental reasons. But in this recipe it also results in a less fatty chili and removes the need to brown the meat separately to get rid of the fat. Two beans: black bean and red kidney serve as the stars here.

The second secret to this recipe is my special spice mixture. I use my recipe for taco seasoning which also works great with a pound of ground meat and a diced onion for a quick taco Tuesday night.

To get started, chop up all the veggies. Chop two onions, two carrots (full sized or about 10-12 baby carrots), two celery stalks, two red peppers, and mince two cloves of garlic.

Mix up the spices: garlic powder, chili powder, paprika, cumin, chipotle powder.

Now get to cooking. Add 2 lugs of olive oil to a heated pot. Add all chopped vegetables (onions, garlic, carrots, celery, and peppers) to the pot and cook until slightly softened. Add spice mixture and cook until veggies are all soft (approx. 7 minutes).  Add beans (drained and rinsed) and tomatoes to the pot then mix with veggies. Once everything is all mixed together, add the ground turkey and Frank’s Redhot and stir until turkey is browned.  Bring to a boil and turn the heat down to a simmer with the lid askew for about an hour, stirring occasionally.

I have made this in the crockpot but prefer to use a pot. The vegetables get cooked down better. The recipe can be doubled without issue and freezes well.

Turkey Chili

Ready in 1hr 30 minutes

Serves 6 people

INGREDIENTS

• 2 medium onions (chopped)
• 2 cloves of garlic (minced)
• 2 medium carrots (chopped)
• 2 celery stalks (chopped)
• 2 red bell peppers (chopped)
• 1 x 14.5oz can black beans (drained and rinsed)
• 1 x 14.5 can red kidney beans (drained and rinsed)
• 2 x cans of diced tomatoes (with juice)
• 1 lbs Ground Turkey
• 1/4 cup Frank’s Redhot Sauce
• Olive Oil
• Spice Mixture
  • 1 tbsp Chili Powder
  • 1 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Ground Cumin
  • 1 tsp Chipotle Powder (omit for a less spicy version)

PREPARATION

1. Chop and prep all vegetables
2. Add 2 lugs of olive oil to a heated pot
3. Add all chopped vegetables (onions, garlic, carrots, celery, and peppers).  Cook until slightly softened.
4. Add spice mixture, Cook until veggies are all soft (approx. 7 minutes). 
5. Add beans and tomatoes and mix with veggies.
6. Add ground turkey. Add Franks Redhot. Stir until turkey is browned. 
7. Bring to a boil and turn the heat down to a simmer with the lid askew for about an hour, stirring occasionally.
8. Enjoy!

TIPS

• Recipe can be doubled without issue.
• This freezes great. I use deli containers to freeze single servings for when one of us is travelling or out.
• You can use ground beef instead of ground turkey but will need to brown in a separate pan and remove fat before adding to chili.
• We serve topped with shredded cheddar cheese and a side of tortilla chips.