| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 8 to10 servings. |
Ingredients
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
- 4 tablespoons dark chili powder, 2 palm fulls
- 2 tablespoons grill seasoning blend, any brand, 1 palm full
- 1 tablespoon cumin, 1/2 palm full
- 2 tablespoons Worcestershire sauce
- 1 to 3 tablespoons hot sauce, medium to extra-spicy
- 1 large onion, quartered
- 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
- 1/2 bottle beer (the alcohol cooks out), about 1 cup
- 1 (14-ounce) can tomato sauce
- 1/2 cup smoky barbecue sauce
- 2 cups corn kernels, optional
- Choose from any or all of the following for dipping and scooping into your chili:
- Pretzel Rods
- Yellow, Red or Blue Corn Tortilla Chips, any flavor
- Black Bean Tortilla Chips
- Polenta Chips, Plain or Guacamole flavor
- Pita Chips, Plain or Spicy flavors
- Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
- Choose from any or all of the following for topping your chili:
- Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
- Sliced canned jalapenos, drained
- Salsas
- Sour cream
- Chopped raw onion
- Chopped green olives and pimentos
- Chopped cilantro leaves
- Diced tomatoes
Instructions
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
- Tidbit:
- To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Choose from any or all of the following for dipping and scooping into your chili:
- All of the above can be found on either snack aisle or natural foods snack section in your market.
- Choose from any or all of the following for topping your chili:
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
Nutrition Facts
| Calories | 367 calorie |
| Total Fat | 19.5 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 103 milligrams |
| Sodium | 717 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 3 grams |
| Protein | 29 grams |
| Sugar | 13 grams |
Reviews
Was a little unsure at first about making, didn’t seem too special, but had most ingredients so gave it a try. Family really enjoyed this tonight. Did not have smokey BBQ sauce so used a vinegar BBQ sauce and added some Chipotle sauce. Served with Scoops. Everyone went back for seconds. Added to favorites board to make again.
This is a great recipe. However, I like my chili ti be a bit more saucy. I would put extra sauce and beans next time.
Full disclosure… I used ground beef instead of turkey.
I make this at least once a month year round and two to three times in the fall and winter. Very easy to make and full of flavor. I add two different beans and roasted corn to it. Sooooo gooood!
This is such a huge hit with my family! I add fresh, diced jalapeños, corn, kidney beans, and canelli beans! Absolutely love this recipe!
I absolutely love this chili!! Im really trying to watch my macros and i was just wondering what the serving size is? I can’t seem to find it, and I apologize if it’s right in front of me….lol thanks.
We have been making this recipe since I got it out of one of Rachel’s cookbooks when we started dating (13 years ago) It’s the best chili I’ve ever had. We sub ground beef sometimes too. Great for family, great for a crowd.
Nothing wrong with this! It’s not mind-blowing, but is a quick/easy chili that’s good as a meal or a dip.
Wish it had beans, so I added my own (red and white kidney, black beans). Also wanted some ruffage so added collard greens. Wanted it spicier and smokier, so doubled down on the hot sauce cumin, chili power, and Worcestershire sauce, and added liquid smoke and ground red pepper.
I have been making this for years. It’s a family favorite. Potluck favorite and super fun to mix up the ingredients.