Turkey Chili

This perfect SoCal weather has been great these past couple of days with sunny skies and shorts and flip flop attire. I couldn’t wait to enjoy the warm weather on our bikes before the cold wave came back. My head flu has almost went away, but then my husband got hit with the bug as well. Being homesick during these summer-ish January days is such an oxymoron, but it happens and I did the dutiful wife errands and helped tend to his sickly needs. I did manage to work outside in the garden and prune my lemon and orange trees and pull some weeds. I’m already looking forward to springtime vegetables to plant away.

Whenever I’m sick or taking care of my husband, I like to prepare a big bowl of soup to help ease away the ugly bug. I was tired of the typical chicken noodle soup and wanted something a little extra hearty. Jen from Beantown Baker had made an awesome turkey chili that I had saved in my google reader. This turkey chili can shake that bug away because the little bit of spice from the cayenne pepper goes a long way. You can easily substitute the ground turkey for a different protein. Enjoy!

Adapted from Beantown Baker
Printable Recipe
Ingredients: 2 lbs ground turkey 2 medium onions, diced 1 green bell pepper, diced 1 red bell pepper, diced 16 ounces, kidney, black or pinto beans (2 cans drained) 12 ounces beer (Sam Adams) 16 oz can of tomato sauce 1 can diced tomatoes 1 bag frozen corn – no need to defrost 1 large bag frozen diced butternut squash – no need to defrost 4 cloves garlic, minced 2 tsp olive oil 2 tsp cumin 2 tsp chili powder 1 teaspoon cayenne pepper 1 tablespoon oregano 1 tablespoon salt 1 tablespoon ground mustard


In a large dutch oven over medium heat, add the olive oil. Cook the two pounds of turkey until no longer pink, drain any excess liquid. Add all of the vegetables, beans, tomato sauce, and diced tomatoes into the dutch oven over medium high heat. Add beer until you reach the consistency you desire, about 12 ounces of beer. Mix in the garlic and spices. Simmer for 20 minutes, then reduce heat. The longer it cooks, the more the garlic taste will blend in with everything else. Ladle soup into bowls and garnish the soup with a tablespoon of sour cream and cheddar cheese. This chili freezes well, and perfect for those cold, wintery nights at home. Yield: 12 Servings (about 1 1/2 cups) Nutritional Data: Calories: 189.3; Carbs: 25.5 g; Sugars: 3.9 g; Fiber: 7.0g; Fat: 4.2g

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