I love chili. I think I could eat it every day in the fall and never get tired of it! It’s great for a quick lunch or hearty dinner. Not to mention, chili is the perfect dish to feed a hungry crowd of football fans! And lets not forget that you can pour chili over fries and top it with cheese. That alone is reason enough to make chili at least once a week!
This turkey chili is definitely a family favorite. My kids and hubby gobble it up and friends and family devour it! It has just the right amount of spice and heartiness to keep any chili fan satisfied. I like to eat mine with a little cheese and then dip in some crackers, but you can serve it however you like best…fries anyone?!
Yields 8-10 Servings
1 Pound Ground Turkey
1 Large Onion, Diced
2 Green Peppers, Chopped
2 Cups Water
2 (16 Ounce) Cans Reduced Sodium Kidney Beans
1 (28 Ounce) Can No Salt Added, Crushed Tomatoes
1 (14.5 Ounce) Can No Salt Added, Diced Tomatoes
1 (6 Ounce) Can Tomato Paste
4 Tablespoons Chili Powder
1 Teaspoon Garlic Powder
1 Teaspoon Dried Oregano
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Ground Black Pepper
In a large pot, add in turkey, onions, and pepper. Cook over medium high heat until turkey is browned through. Reducing heat to low, add in remaining ingredients and stir well. Cover and cook on low for three hours, stirring occasionally. Serve and enjoy!