Prep Time: 20 minutes
Cook Time: 45-55 minutes
2 pounds ground turkey (1 pound of ground turkey breast and 1 ground turkey thigh)
1 yellow onion, diced
3 garlic cloves, minced
tomato paste, 6ounce
chicken broth, 48 ounces
1 can-dark red kidney beans, rinsed and drained
1 can pinto beans (you can use any bean you want)
1 can, fire roasted crushed tomatoes ( I prefer Muir Glen)
3 Tablespoon, chili powder (I use Frontier CO-OP brand)
3 Tablespoon, cumin
2 Tablespoon, garlic powder
3 heavy Tablespoon, Worcestershire sauce
Extra virgin olive oil
1 teaspoon, cayenne (optional)
splashes of a good red wine, (optional)
Heat a Dutch oven over medium high heat, add 2-3 Tablespoon (a few drizzles around the pan) extra virgin olive oil. Once heated add the diced onion, let cook for a few minutes (5-7). Add garlic, let cook for another 2 minutes.
Add the turkey and start breaking up the meat, add the Worcestershire sauce and continue to break up the meat into larger pieces.
Add some salt, and half the seasoning of cumin, garlic powder, cayenne and chili powder. Mix well and let the turkey cook through on medium heat.
Once it is cooked through, taste the turkey and season to your preferences, you might want to add more heat.
Then add the tomato paste and mix well. Let cook for a minute then add the beans, tomatoes and chicken broth. Stir everything together well.
Add the rest of the spices (cumin, chili and garlic powder) and more salt. Bring to a boil and add a few splashes of a dry red wine, let boil for 5 minutes with no lid. Add the lid and simmer for at least 30 minutes.
This is a great base for turkey chili, but you may want more spice. If so kick it up a bit with some chulula or more cayenne. This is a great recipe for kids because it’s not overall spicy.
I like using Frontier Co-Op chili blends, they are very flavorful.