Fabulous, healthy and ready in about a half hour, this slightly adapted turkey chili recipe from Pierre Franey will be your new favorite game day chili. It’s even better the next day.
Game Day Turkey Chili
Fabulous, healthy and ready in about a half hour, this slightly adapted turkey chili recipe from Pierre Franey will be your new favorite.
Author: Slightly adapted from Pierre Franey
- 1 tablespoon olive oil
- 2 pounds ground turkey, white and dark combined
- 2 cups coarsely chopped onions
- 2 tablespoons chopped garlic
- 1 large sweet red pepper, cored, deveined and coarsely chopped
- 1 cup chopped celery
- 1 jalapeno pepper, cored, deveined and finely chopped
- 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 cups canned diced tomatoes
- 2 cups chicken broth, fresh or canned
- Salt and freshly ground pepper to taste
- 2 15-ounce cans of pinto beans, drained
- 2 cups shredded cheddar cheese
- 1 cup sour cream (optional)
- Sliced lime for garnish (optional)
- Heat the oil over high heat in a large heavy pot and add the add the onions, garlic, sweet pepper, celery, and jalapeño pepper and cook stirring often until vegetables soften, about 5 minutes. Add in ground turkey and break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes. Add the oregano, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, 1 teaspoon salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
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