Confetti Turkey Chili – A Super Bowl and Family Favorite

A big pot of steaming hot chili and Super Bowl (GO EAGLES!)…a match made in heaven! Even though we now live in Florida, my hubbie and I are huge chili fans and enjoy all different kinds year-round with this recipe being one of our favorites. This chili is a snap to make when you have a well- stocked pantry and fridge! Not only perfect party fare for the Big Game, but it’s also wonderful to have simmering on the stove for Sunday supper. Serve the chili again on Monday after coming home from a tiring day. Just add your favorite toppings and a salad and you have a delicious dinner that takes just minutes to get on the table.

 

Naturally, every family has their treasured chili recipe embracing countless regional variations found in kitchens all over the country. Beans or no beans, a mixture of meats, totally meatless, white vs. tomato-based, spicy or mild…no doubt each one is utterly fantastic. And oh what fun can be had with the toppings! Guacamole, pico de gallo, all kinds of cheeses, sour cream, peppers, the possibilities are endless!

 

Confetti Turkey Chili

Yield: about 6 servings
 

Click HERE for the full recipe, but in the nutshell, here is what you do:

In large skillet with a lid, heat olive oil over medium heat. Sauté onions, bell peppers and jalapeno (if using) about 5 minutes or until softened.

 

Stir in ground turkey (or beef); continue sautéing until thoroughly cooked with no pink color remaining, about 5 minutes. Drain well in a colander. Return ground turkey mixture to pot.

 

Stir in remaining ingredients, mixing well.

 

Cover; reduce heat to low; simmer for about 45 minutes, stirring occasionally. Taste; adjust seasonings as desired .

 

Serve chili in bowls with desired toppings, lime wedges and hot sauce. (if you like )

 

Have a blast with your chili toppings! Here are some of our favorites:

Pico de gallo or salsa
Guacamole
Shredded cheddar cheese
Sliced green onions
Sour cream or plain Greek yogurt
Chopped parsley and or cilantro

 


Confetti Turkey Chili
 
This chili is a snap to make when you have a well-stocked pantry and fridge! Make a big pot on Sunday for dinner and then serve it again on Monday after coming home from a long tiring day. Add your family's favorite toppings and a green salad and you have a delicious dinner that takes just minutes to get on the table.
Author:
Serves: about 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 each red and orange bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped (optional)
  • 2 pounds ground turkey (can also use lean ground beef)
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt, or as desired
  • 1-2 (28 ounce cans) crushed tomatoes (depending on desired thickness)
  • 1 (28 ounce can) diced tomatoes, undrained
  • 2-3 (15 ounce cans) beans of your choice (I used 2 cans red kidney beans and 1 can pinto beans)
  • Hot sauce to taste (optional)
Fun Toppings
  • Pico de gallo or salsa
  • Guacamole
  • Shredded cheddar cheese
  • Sliced green onions
  • Sour cream or plain Greek yogurt
  • Chopped parsley and or cilantro
  • Lime wedges
  • Hot sauce, if desired
Instructions
  1. In a 7-quart stockpot with a lid, heat the olive oil over medium heat. Sauté onions, bell peppers and jalapeno (if using) about 5 minutes or until softened.
  2. Stir in ground turkey (or beef); continue sautéing until thoroughly cooked with no pink color remaining, about 5 minutes. Drain well in a colander. Return ground turkey mixture to pot.
  3. Stir in remaining ingredients, mixing well. Cover; reduce heat to low; simmer for about 1 hour , stirring occasionally.
  4. Taste; adjust seasonings as desired.
  5. Serve chili in bowls with desired toppings, lime wedges and hot sauce. (if you like)
MPM Mini-Bites
Make Ahead and Storage Tips: chili may be made up to 3 days ahead. Cover and refrigerate. Reheat over medium-low setting for 10 to 15 minutes, stirring occasionally, or until bubbly. May be frozen for up to 4 months. Consider freezing leftovers in single-serve containers for future use.

Cooking for a crowd? This chili recipe doubles well.

Got chili lovers at your house? Try Crockpot Chicken 'n Sweet Potato Chili, Crockpot Mexican Jumping Bean Chili or Crockpot Autumn Harvest Chili.
 

 

Notes

Cooking for a crowd? This chili recipe doubles well.

Got chili lovers at your house? Then Do Try:

 

 

 

 

 

Enjoy the Big Game and may your favorite team win!

 

Hungry for More?

I invite you to visit my Recipe Collections where lots of goodies such as Pudge-Busting Dishes, Pack ‘n Go Lunch Favorites, Favorite Poultry Dishes, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and Healthier Indulgences are awaiting your discovery!

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Linda Shapiro, Meal Planning Maven

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