Confetti Turkey Chili

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: Linda Shapiro, © Meal Planning Maven

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

  • 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.
  • 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 1 hour , stirring occasionally.
  • Taste; adjust seasonings as desired.
  • Serve chili in bowls with desired toppings, lime wedges and hot sauce. (if you like)

Notes

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.

 

5 Responses

  1. Kecia
    What a yummy, hearty looking chili! So much flavor!!<br /><br />Thank you Kecia! I'm so happy you stopped by!
  2. Culinary Ginger
    I do love a good chili and this sounds like a great one, yum :)<br /><br />Thank you Janette! I just love chili and am always looking for new flavor combinations. I'm so excited you stopped by!
  3. Aunt Bee
    This recipe looks and sounds amazing! I love 'confetti' ANYTHING!<br /><br />Meee too Brandi! Thank you so much for stopping by!
  4. Joanne T Ferguson
    G'day How healthy the chili is using turkey Linda!<br />Cheers! Joanne<br /><br />I love making chili with ground turkey...so light and full of flavor! Thanks for stopping by! ~ linda
  5. Yea, Meal Planning Maven to the rescue. I'm in the process of finding a new chili recipe to use for last minute entertaining for the season. This is perfect.