Recipe

Spicy Turkey Chili

Turkey Chili w/ an Egg

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:

  1. 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.
  2. 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).
  3. An easy way to seed the jalapeños is to cut them in half lengthwise and then use a small spoon to scoop everything out.
  4. Wash your hands when you’re done seeding the jalapeños.
  5. Please, please, please excuse my crappy photo. I am by no means a food photographer, but the chili really does taste great.
Print Recipe
Spicy Turkey Chili
Turkey Chili w/ an Egg
Course Main Dish
Cuisine Comfort Food
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2-3 hours
Servings
bowls
Ingredients
Course Main Dish
Cuisine Comfort Food
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 2-3 hours
Servings
bowls
Ingredients
Turkey Chili w/ an Egg
Instructions
  1. In a (very) large pot sweat the onions, jalapeños, and garlic until they're soft (about 5-10 minutes).
  2. Toss in the turkey and cook it until it starts to change color but don't let it get totally brown and crispy.
  3. Add the green bell pepper and our in the tomatoes, tomato sauce, beans, and chili powder making sure to stir everything up.
  4. Bring everything to a boil then turn the heal low, cover the pot, and let it sit for 2-3 hours, making sure to stir it occasionally.
Recipe Notes

A few quick notes that helped me pull this all together:

  • Don't be afraid by the 10 jalapeños. They're seeded so they mostly add flavor and not heat. That being said, feel free to give them a nibble and make sure they aren't a particularly spicy batch.
  • It helps to stick a knife in the cans of whole tomatoes and break them up a bit.
  • Be very liberal with the salt and pepper. This recipe makes a TON of chili. When I was making it, I salted and peppered the onions, garlic, and jalapeños. Salted it again when I added the meat. And finally salted it a third time once I added all the tomatoes.
  • Wash your hands. I can't stress this last point enough. I made the unfortunate mistake of rubbing my eyes after seeding the jalapeños and it was not a pleasant experience. Make sure you give your hands a thorough wash one you're done seeding the jalapeños.
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