Turkey Chili Recipe

easy-fall-chili-recipe-charlotte-blogger-4I have always enjoyed cooking! I can remember as a 5 year old I would sit in my grandmother’s yard with her decorative outdoor pots (it’s a thing) and gather anything and everything that resembled “that looks like it could go in soup,” and dump it in with some dirt and water. Mud soup was my specialty. These days I’m making more edible dinners for the fam and this Turkey Chili has become a favorite. I have always cooked by smelling and tasting, very rarely ever measuring. However this blogging thing has challenged me to get some recipes in writing (that and my sister, love you Keren!), and I think I have found measurements I’m happy with for this cozy meal. I would love to know if you make it and how it turns out for you!! Also, all questions welcome; please don’t hesitate to ask!
Much love,

Kathryn’s Turkey Chili

1 medium sized sweet potato:
Wash sweet potato; does not need to be peeled. Finely dice and place on tin foil covered oven pan. Drizzle with olive oil and salt potato well. Bake at 425 for 30-40 minutes until begins to golden. Place in pot after all ingredients are added.


Place these ingredients in large pot on medium heat:
1 Cup of finely chopped red onion
1 Tablespoon olive oil
2  Tablespoons minced garlic

Allow onions to sweat and garlic to sizzle, add:
2lbs ground turkey meat (93/7 my favorite is Farm to Family brand or Trader Joe’s The Butcher Shop Brand)


Begin to brown and break up meat until 50% cooked and add chili powder, adobo, and salt:
1 Tablespoon chili powder
2 teaspoons Adobo (Goya seasoning)
1 teaspoon salt

Finish browning meat. Turn down to low heat and add the rest of the ingredients (do not drain cans):
1 can Kidney beans
1 can Lima beans
1 can Black beans
1 can Chickpeas
2 cans Rotel- Fire Roasted Diced Tomatoes with green chilies
3 8oz cans tomato sauce
1 teaspoon cumin
2 teaspoons Adobo (Goya seasoning)
2 teaspoons garlic powder
3 tablespoons chili powder
1 diced and oven baked sweet potato (from the first step)

Turn stove to medium heat and cover until chili comes to a boil (stir on occasion). Once brought to a boil, turn stove down to lowest heat for 30 min (stir on occasion). After 30 min, turn stove off and allow chili to sit for another 30 min. Done! If needed- Turn stove back on to heat before serving.

Toppings/serve with:
cheddar cheese, sour cream, avocado, diced red onion, diced and de-seeded jalapeno, red pepper flakes, brown rice, chips


2lbs ground turkey meat (93/7 my favorite brands are “Farm to Family” and Trader Joe’s)
medium sized sweet potato
red onion
olive oil
minced garlic
3 8oz cans tomato sauce
2 cans Rotel- Fire Roasted Diced Tomatoes with green chilies
1 can Kidney beans
1 can Black beans
1 can Chickpeas
1 can Lima beans
Garlic powder
Chili powder
Adobo (Goya seasoning with red lid, found in Latin section of most grocery stores)
Toppings/serve with:
Block of cheddar cheese to shred
sour cream
Red pepper flakes
Brown rice


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