Turkey chili

Bysaffronandhoney

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Chilly weather is chili weather, am I right?

I love this with a big scoop of creme fraiche and some cilantro. A scattering of sharp cheddar cheese and a little avocado is always welcome too.

My little secret is the addition of a pinch of cinnamon and allspice, it really warms up the recipe without adding too much extra spice.

Note: As you probably know, this tastes better and better on the second day, third day, and fourth day… if it lasts you that long. You can adjust the heat in this by substituting green bell peppers for the jalapeño or eliminating the chili flakes.

Turkey chili

You’ll need:

  • 1 T olive oil
  • 1 Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 2 T fresh tomato salsa
  • 1/4 jalapeño, chopped
  • 1/2 lb ground turkey
  • 1 t cumin powder
  • 1/2 t paprika
  • 1/3 t cinnamon
  • 1/3 t allspice
  • 1/4 t red chili flakes
  • 1 small can of diced tomatoes
  • 2 small cans of kidney beans
  • salt, pepper
  • sour cream or creme fraiche for serving
  • cilantro, for serving (optional)

    • 1. I like to make this a true one pot meal. Heat olive oil in a large pot and sauté onions until just golden. Add garlic, salsa, jalapeño (if using), and turkey. Cook until turkey is cooked through, stirring often and breaking up the pieces with a wooden spoon.

    2. Rinse the beans. Add tomatoes, beans, and spices to the pot. Bring to a boil and cook for about 15 minutes.

    3. Taste for seasoning, add salt and pepper. Reduce heat and let simmer for another half an hour until thickened. Take off heat and cover. I usually make this the day before I plan to serve it, because I think it tastes even better.

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    12 Comments

    5. Love turning the heat up and love s bit of spice in the bowl too. Turkey’s one of those things that makes an appearance once a year here in Aus but I know a lot of folks have a love for this bird all year round. Either way with some guac, creme fraiche and coriander it screams yum to me!

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      1. I have found myself eating more turkey throughout the year – it’s easy enough to use for things like meatballs or chili, a little meatier than the usual chicken alternatives 🙂

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