This delicious and healthy ground turkey chili recipe was adapted from “The Entertaining Survival Guide” by Lora Brody.
I wasn’t a ground turkey fan until I tried this recipe! I like this recipe even better than traditional beef chili!
This is one of those fabulous recipes that tastes better the second day, PLUS it freezes really well 🙂 !
The original recipe calls for fresh coriander leaves – which I never seem to be able to find at my local grocery store, but if you’d like to include it you can add about a 1/3 cup of coarsely chopped leaves along with the parsley.
As a side note, if you are looking for great freezer to microwave bowls – I highly recommend Sistema containers! If you have a fridge and microwave at work…their soup mugs are the perfect on-the-go container for reheating this chili!
- 1 tablespoon vegetable oil
- 2 large green bell peppers (seeded & chopped into ½-inch pieces)
- 2 large red bell peppers (seeded & chopped into ½-inch pieces)
- 1 large onion, coarsely chopped
- 3 pounds ground turkey (lean or extra lean)
- 2 (15-ounce) cans dark red kidney beans, rinsed and drained
- 1 (30-ounce) can hot chili beans (red beans in chili sauce)
- 1 (30-ounce) can diced tomatoes
- 1 (8-ounce) can plain tomato sauce OR ½-cup mild or medium salsa
- 2-3 tablespoons mild chili powder (add more for extra heat)
- 1 tablespoon dark brown sugar, packed
- ½-cup fresh Italian parsley OR 2 tablespoons dried parsley
- Optional toppings:
- Plain yogurt (my fav) or sour cream
- Grated cheddar cheese
- Tabasco sauce
- Optional sides:
- Tortilla chips
- Heat the oil in a large skillet until hot.
- Add chopped peppers & onion to the skillet.
- Cook the vegetables over medium heat, stirring frequently, until slightly softened (about 10-12 minutes).
- Transfer to a large stockpot.
- Break the ground turkey into pieces and place in the same skillet used for the vegetables.
- Cook over medium heat and stir occasionally until turkey loses its pink color.
- Add the cooked turkey to the stockpot along with the remaining ingredients & stir well.
- Cook uncovered over medium heat just until the chili starts to bubble.
- Turn the heat to low and simmer, uncovered, for at least 30 minutes and up to 1 hour, stirring occasionally.