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Mary's Turkey Chili
Servings: 8
Author: The Sea Salt
Ingredients
  • 2 Tbsp oil (olive oil works)
  • 1 large white onion, finely diced
  • 1 jalapeno, finely diced and seeds removed for less kick
  • 1 pound ground turkey
  • 1/4 cup chili powder
  • 1/2 tsp cayenne pepper
  • 2 Tbps cumin
  • 1 Tbsp coriander
  • 2 tsp oregano
  • 2 cloves garlic, minced finely
  • 1 Tbsp dutch processed cocoa powder
  • 1 15 oz can tomato sauce
  • 1 28 oz can tomatoes, diced or whole (crush whole ones with hands when you add them)
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 can white kidney beans
  • kosher salt to taste
  • sour cream, cheddar cheese, green onions to garnish
Instructions

  1. In a large heavy bottomed stock pot heat oil over medium heat. Add onions and jalapenos, and cook stirring frequently until onions are softened about 5 mins. 


  2. Add turkey and cook continuing to stir often until turkey is almost cooked through, breaking up with you spoon as you go. 


  3. Add spices and cook until fragrant about 2 minutes, stirring the whole time so they don't burn. 


  4. Add garlic and tomato sauce. Cook stirring occasionally for about 5 minutes. Add the whole or diced tomatoes, cocoa powder and beans. Stir together, cover and let cook over medium-low heat for about one hour stirring occasionally. 


  5. Remove lid and let cook with the lid off for a little bit if the chili looks too thin. Season with salt and serve with cheese, sour cream and green onions. 

Recipe Notes

Note- I sometimes just cook the onions, jalapenos, garlic and turkey in a heavy bottomed pan and then add this to a crockpot, adding the spices, tomatoes and beans on top and let it cook for a few hours on low instead of doing it all on the stovetop.