Turkey Chili is the perfect fall meal with lots of vegetables, beans, and ground turkey. Perfect for cooler weather and makes great leftovers!
Wow, it’s been a long time since I’ve posted! Getting ready for a baby is a lot of work! I have still been cooking and photographing, so I have lots of posts to share. Plus, now that it’s fall (soooo exciting), I have so many recipes planned!
I made this turkey chili on one of the first chilly Saturdays of the season. Bob and my dad were working hard all day on some home improvement projects we were trying to squeeze in, so this was a nice dinner to have for when they took a football break.
I didn’t really read the description for the chili or I would have noticed that this is a VERY spicy chili. They weren’t kidding – this was insane! I would definitely adjust the heat next time, as it was almost difficult to eat without a big glass of milk. It was very, very good though! UPDATE: I’ve adjusted the recipe to be much less spicy!
One ingredient I found interesting was the packet of hot chocolate mix! I didn’t notice it at all so I’m sure it just blends with the tomato and spice flavors…sort of similar to the concept of a mole sauce.
I made this chili in the morning and put it in the crockpot on low all day – it turned out great. I’ve included the original directions, as well as what I did using the crockpot. This is definitely going to be one of the freezer meals I make to have on hand for after our baby girl is born!
Hope you’re all enjoying the cooler weather as much as I am – perfect for baking!!! 🙂
This chili can be made on the stove and finished in a crockpot or from the start in an instant pot. I love using my instant pot for soups and chili because everything can be done in the same pot!
First, the vegetables and oil are sauteed, then the ground turkey is cooked through, then seasoned. The rest of the ingredients are then added to the pot and the chili cooks low and slow until the flavors meld and develop. My favorite way to make chili is to get it started in the morning or around lunchtime and then let it cook all afternoon.
Gluten Free Turkey Chili
This chili is naturally gluten free!
Looking for More Chili Recipes?
- 2 tablespoons olive oil
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 2 bell peppers (seeded and chopped )
- 1 1/2 pounds lean ground turkey
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1 ounce envelope instant hot chocolate mix
- 1 – 2 teaspoons salt (to taste)
- 1 tablespoon Worcestershire sauce
- 30 ounces canned diced tomatoes with green chile peppers (such as three 10-ounce cans Rotel, drained)
- 8 ounces canned tomato sauce
- 15 ounces canned kidney beans (drained and rinsed)
- 1/2 cup cheap beer (or chicken broth)
- Heat the olive oil in a large saucepan over medium heat or in an instant pot on "saute." Add the onion, garlic, and peppers; cook and stir until the onion is transparent.
- Add in the ground turkey and cook until turkey is no longer pink, stirring occasionally to break up turkey into smaller pieces. At this point, if using a crock pot, transfer the turkey and veggies to the crockpot and added the rest of the ingredients directly to it.
- Season with chili powder, paprika, cumin, oregano, pepper, hot cocoa mix, and salt. Stir in Worcestershire sauce, diced tomatoes with green chilies, tomato sauce, and kidney beans. Add the beer or broth, and stir to mix.
- Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally. If using an instant pot or crockpot, cook on low for several hours or more until ready to serve.
- Serve chili with your favorite chili toppings, such as chopped onion and shredded cheese.