Crowd-pleasing turkey chili

This versatile chili is perfect for enjoying on its own or as a base for other delicious dishes. Prepare a large batch and freeze into meal-sized portions for those busy days. Learn more about preparing and storing food, including batch cooking, in this guide.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

185 cal Serves 8

Prep time 0h 10m

Cook time 0h 30m

Total time 0h 40m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces.
Step 2

Gently rinse onion, green pepper, garlic and jalapeno pepper under cool running water before preparing the ingredients.
Step 3

In a large saucepan, brown turkey, breaking up with spoon until it is cooked through and no longer pink. Drain using a colander and set aside.
Step 4

Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano and cumin for about 3 minutes or until softened.
Step 5

Stir in cooked turkey and jalapeno pepper and cook, stirring for 1 minute.
Step 6

Add tomatoes, beans, broth, tomato paste and bay leaves. Bring to a boil; reduce heat, cover slightly and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.
Step 7

Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.

Tips

Get creative and use the chili for burritos, tacos, pasta sauce, baked potatoes or to top salads.
This flexible recipe can be tweaked into a brand-new chili. Change up the type of protein and swap in different vegetables , and you’ve got a whole new meal.