Spicy Turkey Chili Recipe

My sister loves chili. It’s borderline disgusting. I took a stab at making my own healthy-ish spicy turkey chili and it turned out even better than I expected! I typically don’t like the taste of ground turkey but it was perfect in the chili – I couldn’t even tell it was turkey! If you don’t like chunky chilis, you may want to decrease the amount of beans to one can total or just halve the amount of kidney beans in the recipe. This was super simple to make and will definitely become a staple for when it’s cold or rainy.

Ingredients:

• 1 pound ground turkey
• 1 onion
• 1 green bell pepper
• 1 can kidney beans, 14 oz, drained
• 1 can pinto beans, 14 oz, drained
• 2 cans diced tomatoes, 14.5 oz each
• 1 can tomato sauce, 14.5 oz
• 3 cloves garlic
• 1 jalapeño, finely chopped
• 1/2 tsp smoked paprika
• 3/4 tbs cayenne (start with 1/4 tbs and work your way up)
• 1/2 tsp garlic powder
• salt and pepper
• 1/4 tsp sugar
• 1/4 tsp dried bay leaf (optional)
• cheddar cheese (optional)

 
Directions:

1. Brown the turkey over medium-high heat in olive oil. Once it starts to brown, toss in the chopped green bell pepper and onion. Let the bell pepper and onion cook down.
2. Stir in the diced tomatoes, tomato sauce, jalapeño, garlic, paprika, garlic powder, cayenne powder, bay leaf, salt and pepper, and sugar. Simmer for 30 minutes.
3. Pour in the kidney and pinto beans and allow it to cook for another 10 minutes.
4. Top with shredded cheddar cheese. Enjoy!