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turkey chili

Owen_Wilson avatar
Recipe by
Owen Wilson
@Owen_Wilson
Norman, OK

This recipe is for beginners and those who feel nervous about making chili. This was the first meal I prepared at my new apartment. It was meant to feed me for a few days, but everyone in the apartment loved it so much it barely made it through the night. I'm posting it less for its own merits though and more to show how much can be done when cooking with a little confidence. I didn't have a recipe when I made it the first time, just a general idea of what goes into chili. Some of this chili may be considered blasphemy by chili enthusiasts. You've been warned.

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yield 6 serving(s)
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For turkey chili

  • 2 can
    pinto beans
  • 2 can
    red kidney beans
  • 2 can
    pinto beans
  • 2 can
    diced tomatoes
  • 1
    green pepper
  • Some
    hot peppers
  • 2 clove
    garlic
  • 1/2
    yellow onion
  • roughly 1 lb
    ground turkey
  • some
    hot sauce

How To Make turkey chili

  • 1
    Chop the green pepper. Slice whole pepper just past the edge of where the stem connects with the main fruit to avoid the seeds. They can get everywhere and make a mess. It's not the end of the world if they get into the finished product.
  • 2
    Shuck the garlic from its husk. Slice off both ends and then mince the garlic. It'll be sticky, watch out. You want to cut it very finely because getting a big chunk in one bite is no fun.
  • 3
    Slice the onion. It's okay to cry. Fun fact, sweet onions, especially those that are wider at their equator than their poles, are less irritating to the eyes due to their lower sulfur content. This one was pretty friendly.
  • 4
    Slice the hot peppers. If they are dry like mine are, slice them very thin so that they don't intrude when chewing. They can be a bit tough and no one likes thinking they just bit down on a piece of something inedible. DO NOT rub eyes or cuts afterwards.
  • 5
    Toss the peppers, onion and the contents of all the cans into the pot. Don't drain the canned goods. That liquid will be the "broth" of the chili.
  • 6
    Add hot sauce in desired amounts. I poured half the featured bottle into my concoction.
  • 7
    Small twisting motions with a spatula should be enough to break the turkey up in the skillet as it cooks. You'll likely need to strain fluid out of the pan into the sink. I did so twice. This is just water and fat cooked out of the meat, but it will slow the cooking.
  • 8
    Salt lightly then add the finished bird to the pot.
  • 9
    Cook on medium heat while covered for half an hour. Stir every ten minutes or so, but be wary of hot steam.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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