Down here in Texas, chili is pretty much a religion in itself. We love it any way, on pretty much any thing. Since I can remember my Mom has subbed ground turkey for beef, which automatically makes a dish healthier, and you can barely taste the difference.
Here is her awesome Turkey Chili recipe that I seriously make at least once a month (plus a few adaptations of my own!). It’s one of those dishes that makes anywhere feel like home.
- 1 tbsp olive oil
- 1 package of Jenny O lean ground turkey
- 1 onion chopped
- 2 cloves garlic – crushed
- 1 14.5 oz can of diced tomatoes
- 1 jar marinara pasta sauce
- 2 tbsp chili powder
- 2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 2 tsp Worcestershire sauce
- 1/2 can of kidney beans
- handful of frozen corn
- For garnish: sour cream, chopped onions and grated cheese
Notes: Feel free to cut back a little on the powdered spice and add a fresh Jalapeño with the onion for a little bit more of a robust back of the throat heat.
Directions: Place the oil in the pan, add the chopped onion and garlic. Saute for 2 minutes. Add the ground turkey and cook until browned. Add the can of tomatoes with the juice, stir and let simmer for 3 minutes. Add the jar of pasta sauce, stir, and simmer for 5 minutes. Add chili powder, cayenne, paprika, red pepper flakes, and Worcestershire (adjust to taste). Simmer for 10 minutes, add the kidney beans and frozen corn. Simmer for 10 minutes. Serve with sour cream, cheese, and chopped onion.