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!
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
- Heat the oil in a large pot over medium heat.
- Place turkey in the pot, and cook until evenly brown.
- Stir in onion, and cook until tender.
- Pour water into the pot.
- Mix in tomatoes, kidney beans, and garlic.
- Season with chili powder, cajun, oregano, cumin, salt, and pepper.
- Bring to a boil.
- 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!
