Quick and Simple Spicy Ground Turkey Chili with Kidney Beans
This chili recipe is actually a family recipe that I’ve changed up quite a bit. The old recipe was made with ground beef and didn’t have much flavor to it. Feel free to make this recipe using ground beef. I personally prefer the lighter version with lean ground turkey.
This turkey chili is perfect served with saltine crackers. Am I the only one who consumes an embarrassing amount of crackers while eating chili or soup? With chili I usually eat a cracker with every bite. It’s basically my spoon, no shame here.
I have found that this recipe gets spicier as it sits. When I store leftovers and eat them the next day the chili is usually much spicier so if you’re not the biggest spice fan you may want to take the spices down a notch. If you’re serving this to children I would definitely really cut back on the spices, but overall the base recipe is absolutely delicious. Like I said this is one of our family recipes so it’s what I grew up eating.
Although it’s officially springtime and warm weather is here it still gets chilly at night. That’s why this chili recipe is the perfect recipe for this time of year. It will warm you up on the inside and out. The other night I got to stand around a bonfire for the first time in a long time and I was in heaven. The best part of being around a fire is wearing a hoodie and having it absorb that wonderful smell. Honestly if they made a body spray that smelled like a campfire I would buy it and use it.
What’s your favorite dish to warm you up?
- 1 pound lean ground turkey
- 1/2 green bell pepper, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 15 ounces tomato sauce
- 28 ounces crushed tomatoes
- 16 ounces canned kidney beans, drained & rinsed
- 1 tablespoon sugar
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- In a medium-large pot or dutch oven add in your ground turkey and cook over a medium heat until cooked through. Drain off any excess fat.
- Add in the bell pepper, onion, and celery. Cook until the veggies are tender.
- Stir in the tomato sauce, crushed tomatoes, sugar, chili powder, salt, black pepper, and crushed red pepper.
- Cover and simmer on a medium-low heat for 1 hour.
- Add in the rinsed beans and cook for another 30 minutes.
- Serve and enjoy!