4 bean turkey chili
(1 RATING)
I got this recipe from a magazine that I subscribed to and made a few modifications to it. We love our chili really spicy, but you can adjust the amount of fresh jalapeno or cayenne pepper that you use - or omit it all together for those sensitive to spicy foods. This recipe freezes well so make a double batch! :)
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prep time
30 Min
cook time
45 Min
method
---
yield
8-10 serving(s)
Ingredients
- 2 pounds ground turkey
- 1 cup chopped onion
- 1-2 teaspoon minced garlic
- 4 cans 14.5 ounces each, stewed tomatoes, cut up
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can chili beans (do not rinse or drain)
- 1-2 - fresh jalapeno peppers, chopped
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper
- 1 package cheddar cheese, shredded
How To Make 4 bean turkey chili
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Step 1In a large pot cook turkey garlic and onion over medium heat until turkey is no longer pink; drain. Stir in the remaining ingredients.
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Step 2Bring chili to a boil. Reduce heat and simmer until ready to serve. Ladel chili into bowls and top with cheddar cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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