Happy New Year!!! Can you believe it’s 2018? It’s going to take a while for me to get used to writing that out! Well, it’s been a little bit chilly here in Texas, so I decided it was time to make some chili! See what I did there 😉 #nerdlife.
I’ve been making this chili recipe since 2014, and it’s by far my favorite! While chili is traditionally made with beef, I substitute for ground turkey. I’ve also tried it with venison, and thought it was just as good! And that’s coming from someone who is usually pretty picky about the gamey test of venison! All that being said, use whatever meat you and your family have or like!
I want to add that the diced green chiles give it just enough spice, without it being too much for people who can’t handle a little heat! But if you’re trying to be extra sensitive, you could use less, or leave it out completely.
I hope you love this recipe as much as we do!
Adapted from Gimme Some Oven
- 1 Tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 4 cloves of garlic, minced
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can light red kidney beans, rinsed and drained
- 2 (15 oz) cans tomato sauce
- 2 (14 oz) cans diced tomatoes
- 1 (7 oz) can chopped green chiles
- 1 can beef broth
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- (Optional toppings: shredded cheese, crushed tortilla chips, green onions, sour cream, etc.)
- Add olive oil to a frying pan, and heat on medium-high. Add the ground turkey, onion, and garlic. Cook until the turkey is browned.
- Put the turkey, onion, and garlic from the pan at the bottom of a slow cooker.
- Add all of the other ingredients, and stir.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Serve & enjoy!