Happy Fall Friends!
Today I am sharing my Best Ever, Super Easy, Spicy Turkey Chili Recipe!
The weather has been really wishy-washy here in Southern California. We have had many super chilly days which make for perfect days of hot soups and hearty chilis.
Here is my turkey chili recipe, which I kind of love. It has so many wonderful spices and plenty of room for creative culinary thinking, you know to add a bit of this and that just to see what happens.
This quick and spicy turkey chili recipe is a perfect dish to cook in double batches and freeze. I like to add butternut squash from time to time for a little more interest, but this recipe is rock solid on its own. I encourage to try the ancho chili powder as it adds a terrific smoky flavor to the chili.
Our family enjoys this chili during fall gatherings, watching football, and every Halloween night!
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I cooked this yummy dish in my new Rock Crock and oh my gosh it worked fantastically! The chili go right from the fridge to room temp for a few minutes and then on the stove top to heat up the entire pot! This pot cooks like my Le Creuset but is non-stick and dishwasher safe!
If you love this recipe, you might want to try a hunk of Irish Soda bread and this Awesome Irish Potato Soup!Print
Best Ever, Super Easy, Spicy Turkey Chili Recipe
Spicy Turkey Chili Recipe perfect for fall gatherings and family dinners. A simple recipe.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 14
- Category: Main Dish, Sides
- Method: Dutch Oven
- Cuisine: Tex Mex
2 tablespoons coconut oil for medium/high heat or olive oil
• 1 medium red bell pepper, large dice
• 1 medium green bell pepper, large dice
• 1 medium yellow onion, medium dice
• 1 pound ground turkey
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon Ancho Chili Powder for some smoky pizzazz (optional)
• 1 tablespoons garlic powder
• 2 teaspoons kosher salt, plus more as needed
• 1/8 teaspoon cayenne pepper ( I put more than this, be we are big fans of spicy food here)
• 1 (28-ounce) can diced tomatoes with jalapeños (optional)
• 1 can fire roasted diced tomatoes
• 1 cup tomato sauce
• 2 cups water (to add if chili needs more liquid)
• 2 (14-ounce) cans red kidney beans, drained and rinsed
• 1 can white navy beans, pinto or black beans. ( clean out those pantry folks)!
1. Heat the oil in a large pot or Dutch oven over medium heat for the coconut oil or medium/low for the olive oil. Add the bell pepper, onion, and season with salt, and cook, occasionally stirring until the vegetables have softened, about 5 to 8 minutes.
2. Increase the heat to medium-high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon a potato masher ( I like the Amco Chop and Mash ), until it’s no longer pink and cooked through about 5 to 6 minutes.
3. Add the chili powder, measured salt, cumin, cayenne, ancho chili powder (optional), and garlic powder, stir to coat the turkey and vegetables and cook for a couple of minutes.
4. Add the tomatoes along with their juices and the tomato sauced, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium-low and simmer, occasionally stirring, until the flavors blend and chili thickens about 30 minutes. Add 1/2 cups of water as need if chili is thickening too much, this is a personal preference. I like a thick chili.
5. Taste and season with additional salt and pepper as needed. Serve with the cheese, sour cream, sliced avocado, chips or chopped onions.
We serve this over hot dogs and burgers every Halloween night! A fund family tradition.
- Calories: 240