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This must-try chili is so versatile, the possibilities are endless. It can be enjoyed on its own or transformed into other dishes. Just one jalapeño pepper adds some heat to this recipe—handle it with care by washing your hands well before and after touching it.
In a large saucepan, brown turkey, breaking up with spoon. Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano, and cumin for about 3 minutes or until softened.
2
Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
3
Add tomatoes, beans, broth, tomato paste, and bay leaves. Bring to a boil; reduce heat, cover slightly, and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.
Chef’s Tip
Cook up a big batch of chili and freeze into meal-sized portions. Perfect for those hectic days.
Mix it up
Get creative and use the chili for burritos, tacos, pasta sauce, baked potatoes or to top salads.
In a large saucepan, brown turkey, breaking up with spoon. Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano, and cumin for about 3 minutes or until softened.
2
Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
3
Add tomatoes, beans, broth, tomato paste, and bay leaves. Bring to a boil; reduce heat, cover slightly, and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.
