Turkey Chili

Want to wow your guest with little to no effort? Turkey chili is one of those dishes you can have as a lovely dinner, hearty lunch or amazing appetizer. Pour the chili over rice and have it for dinner. Chili the next day is always the best because it makes a perfect lunch. For my party planners out there, carve out a bread to make a bowl and use the pieces for dipping and an easy clean up!

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Turkey Chili

• 2 pounds ground turkey meat – for my non meat-eater, sub the ground turkey with ground soy faux-meat, it comes out just as good!
• 28oz can of crushed tomatoes
• 1 small red onion (We use a red onion because it brings a lot of flavor to the dish)
• 16oz can of kidney beans, washed and drained
• 1/2 tsp of cumin
• 2 tbsp of chili powder
• 1/2 tsp of dried oregano
• 2 tbsp of minced garlic
• 1 tsp of Cajun powder (replaces the need to buy 2 spices paprika and cayenne pepper)
• 1 tsp of garlic powder
• Salt and pepper for taste
• 1 tbsp of olive oil
• 1.5 cups of water

1. Heat the oil in a large pot over medium heat.
2. Place turkey in the pot, and cook until evenly brown.
3. Stir in onion, and cook until tender.
4. Pour water into the pot.
5. Mix in tomatoes, kidney beans, and garlic.
6. Season with chili powder, cajun, oregano, cumin, salt, and pepper.
7. Bring to a boil.
8. Reduce heat to low, cover, and simmer 30 minutes to an hour – it’s the best when you can just let it sit all day, so flavorful!

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