In the midst of grocery stores running low on nearly every meat, I managed to get my hands on some ground turkey! Apparently, most people don’t realize this often overlooked meat can be turned into something hearty and delicious without much technical effort or too many difficult ingredients. I love to enjoy this chili with fresh baked cornbread. Most cornmeal packages in the grocery store have a quick recipe on the back that has been tested with their product – it doesn’t get any easier than that! Alright, let’s get to the fun part. 👇
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Ingredients for 4 Servings:
- 1 Lb Ground Turkey
- 1/3 Cup Diced Onion
- 1/3 Cup Diced Bell Pepper
- 1/3 Cup Diced Celery
- Diced Jalapeño (to taste)
- 1 Garlic Clove
- 1 Tbs Tomato Paste
- 1 Cup Vegetable Stock
- 1 Can Diced Tomatoes
- 1 Can Kidney Beans
- 1 Tsp Chili Powder
- 1 Tsp Paprika
- Salt & Pepper
- Olive Oil
Directions:
- Heat 1 tsp olive oil in dutch oven or stock pot over medium heat, then add ground turkey and season with salt & pepper. Stir frequently and cook until browned, about 10 minutes. Remove from pot and set aside.
- Add 1 tsp olive oil to pot along with onion, celery, bell pepper, salt & pepper. Cook, stirring frequently, until onions are translucent, about 10 minutes.
- Add diced jalapeño and garlic, chili powder & paprika. Cook for a few minutes but don’t brown the garlic!
- Add can of diced tomatoes, tomato paste, vegetable stock and ground turkey back to pot. Cover and simmer for about 10 minutes.
- Add kidney beans (undrained), leave uncovered and bring to a simmer for 10-15 minutes or until beans are cooked through. Let chili cool slightly before serving & enjoy with your favorite classic chili toppings.
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