I love chili. I love anything with beans and cheese and sour cream. And corn bread too. We can’t forget the cornbread.
If you like these things too then you should try this turkey chili recipe. It was given to me a few years ago from a woman I worked with and I have made it a handful of times since it came into my life.
A solid recipe that’s delicious, VERY easy to make, and makes a good amount of leftovers to eat the rest of the week! This is one of those dishes that only gets better with time too, so I recommend sticking the pot in the fridge and saving some for later. Your taste buds will thank you.
Here’s the recipe…
Ingredients:
2 lbs ground turkey
14.5 oz can diced tomatoes
2 cans kidney beans (undrained)
chopped up onion
red bell, green, and yellow peppers, chopped
3-5 tbsp chili powder (I used 2)
1 tsp cayenne pepper
1/2 tsp salt (I forgot to add this and mine tasted fine)
Directions:
Cook the ground turkey and onion thoroughly in a large pot. Add rest of ingredients, reduce heat to medium/low heat. Cook for 2-3 hours.
TOLD YOU.
Easy peasy lemon squeezy.
The first night we had it with corn bread a chips. YUM. The second night Zan had the idea of eating it with fusilli pasta, and it was oh so good in an american chop-suey kind of way. Both ways were delicious!
Enjoy!
