A friend gave me this recipe for turkey chili the other day and since I’ve had a recipe plugin installed since I started the site, I figured now was as good a time as any to start sharing what I cook. I was really happy with how this came together. It tasted great and was just spicy enough to give me the kick I wanted without being overwhelming (I have a high spice tolerance, though). Definitely be sure to read through the whole recipe and chop everything up before you get started. I’m definitely someone who normally does prep-work on the go but I’m really glad I didn’t this time around. Once you start tossing everything into the pot it goes pretty quickly.
A couple of quick things before the recipe, though:
- This recipe makes a TON of chili. Seriously. Somewhere in the ballpark of 15 full bowls. That being said, it also freezes really well, so if you’re not making it for a big gathering, feel free to portion it off and toss it in the freezer.
- This chili makes a great breakfast. Just warm some up in a bowl, fry an egg or two, and toss it/them on top (pictured).
- An easy way to seed the jalapeños is to cut them in half lengthwise and then use a small spoon to scoop everything out.
- Wash your hands when you’re done seeding the jalapeños.
- Please, please, please excuse my crappy photo. I am by no means a food photographer, but the chili really does taste great.