I am aware that my food picture taking sucks. My apologies. This dish tastes much better than the picture looks! My kids raved about it… well, except Tad, who said it tasted really good except for the beans. He doesn’t like beans. At all. Sean and Skye had second helpings! This is the first chili I’ve ever made that didn’t suck. I’ve never been able to make a decent chili – they’ve all been a little too soupy and just meh. But this one, it totally rocks!!
I wish I could take full credit for the recipe, but alas, I can not. I got the original recipe HERE. I made a few tweaks to it, first to simplifiy and then because we have different tastes and you should always adjust for your family’s personal preferences.
Here is where I’ll also admit that my seasoning measurements are guesses. I NEVER measure my seasonings, just eyeball ‘em. No need for that level of precision when cooking (baking is different, that’s like a scientific equation.)
1 pound lean ground turkey
3-15-ounce cans red kidney beans, drained
3-14.5-ounce cans diced tomatoes w/ celery, green peppers & onion, drained
1/4 cup red wine vinegar
2 tbsp dried onion
2 tbsp chili powder
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 tsp dried thyme
In a large stockpot, over medium high heat, brown ground turkey. Drain if necessary and add the rest of the ingredients. Bring to a boil and then lower heat to medium and simmer for an hour or until all liquid has evaporated. Enjoy! (that’s an order!!)
Serves 8 (or 5 very hungry kids with about a bowls worth left over!)
This recipe is also totally crockpotable. Just brown the ground turkey in a skillet on the stove, then put it and the rest of the ingredients in a crockpot. Cover and cook on high for 2-3 hours or low for 4-5. Just make sure all that liquid evaporates or you end up with chili soup, which is not quite as tasty!! I’ll be trying it this way next time around and I’ll let you know how it turns out!
