We all have our favorite kind of chili, whether it be spicy, thick, with beans or without. This is the one I grew up on. Totally updated to a healthier version, to include ground turkey instead of beef. I like to think of this Turkey Chili as more of a “chili soup” rather than your typical chunky, thick version.
Start browning one pound of ground turkey breast with a bit of olive or canola oil. You can use ground chicken or ground beef. Just note that ground beef will add to the calorie content. Season with chili powder, salt and pepper. Add the red onion. When the meat is browned and onions have sweated, pour in V-8 juice. I use the traditional version of V-8 juice, but you can definitely use a lower sodium version.
Add about three celery stalks, including the leaves. This adds flavor. If you prefer celery as part of the finished product, you can dice and add to pot. Add in all of the beans and a few dashes of the Tabasco sauce. Using a combination of red, light red, chili and white kidney beans really adds dimension to this chili. The more beans, the better for me.
Taste. Often, I like to throw in a touch more of the chili powder and kosher salt.
Allow the turkey chili to slowly simmer for about 20 – 30 minutes. Do not boil You want to maintain the integrity of the beans. Add chopped parsley to the pot. Serve with shredded cheese, sour cream, or any of your favorite chili toppings. A grilled cheese sandwich is also a perfect partner. This recipe makes a lot. Leftovers freeze very well. ENJOY!
This turkey chili pairs very well with my Jalapeño Cheddar Skillet Cornbread. Love chili recipes? Check out my White Chicken Chili.
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[…] from oven and allow to cool just a few minutes. I served my with my Turkey Chili! […]
[…] to stay whole, and not fall apart. I use them in a number of my recipes. These beans are great in Turkey Chili, White Chicken Chili, and I also add them to my Clams with […]
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