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Spicy Turkey Chili

by TastefullyJulie on April 17, 2012

I’m baaaack!

Did you miss me? I’m finally home after a fantastic week of fun on Anna Maria Island with great food and even better friends. Did I mention that the sun did not stop shining for one minute?! Except for when it set, of course, which was absolutely stunning night after night.

This is the view of the sunset. From our house.

Among other deliciousness, I enjoyed pecan crusted wahoo, buckwheat crepes filled with poached egg and smoked salmon, coconut amberjack, and, wait for it – creme brulee French toast. All served to me while I didn’t lift a finger. Ahhhh.

Needless to say I’m having a really difficult time snapping out of vacation mode. Thank gawd Abby and Lauren were willing to up my slack while I was gone.

A 50 degree cold snap as well as my utter and complete lack of motivation seemed like good enough reasons to serve up this chili. Which was already made and waiting for me. In the freezer.

I must point out that the following recipe is more of a guideline than a precise recipe. If I’m out of pinto beans I use whatever I do have in the cupboard. No hot cocoa mix? Use cocoa powder and a dash of sugar. (I was skeptical the first time I tried chocolate in chili, too, but do it! Trust me.)

I like my chili heavy on tomatoes and beans. You could cut back on either ingredient and/or add more meat if that’s what you like. I’ve also used ground bison and veggie crumbles with equally excellent results. Roll with this recipe and make it your own.

5.0 from 3 reviews

Spicy Turkey Chili
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Ingredients
  • 1 ½ tbs olive oil
  • 1 med onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, seeded and chopped
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • ½ envelope instant hot cocoa mix
  • 1 teaspoon salt or to taste
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 can green chile peppers, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can pinto beans
  • ½ cup cheap beer
  • 1-2 tablespoons Frank’s Red Hot sauce

Instructions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, and bell peppers and cook for a few minutes.
  3. Add the ground turkey to the pot and break it up into small chunks with the back of a spoon. Cook for about 5 minutes, stirring frequently, or until the meat is no longer pink.
  4. Season with the chili powder, red pepper flakes, cumin, oregano, black pepper, and hot cocoa mix.
  5. Stir in the remaining ingredients and bring to a low boil. Then, cover partially and reduce heat to simmer.
  6. Allow to simmer for an hour or longer if desired.

 

{ 18 comments… read them below or add one }

1 Part Time House Wife April 17, 2012 at 7:28 am

I don’t know why I have forgotten to add a chili recipe to the blog! Probably because it’s been summer in march! This looks FANTASTICAL Julie! I might need you to come make this for me. =)
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2 TastefullyJulie April 18, 2012 at 10:30 am

I love summer in March!
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3 Autism United April 17, 2012 at 2:37 pm

Chili is still in season here in Ontario, this cold weather needs to go away. Hubby asked this morning for chili, so thanks so much!

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4 TastefullyJulie April 17, 2012 at 3:09 pm

I hope you like it!

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5 Mary@FitandFed April 18, 2012 at 10:50 am

Instant cocoa mix for an instant touch of molé flavor? Brilliant. Plus the beer and the hot sauce, and I think this would be just fine as a vegetarian chili. Not even with the veggie crumbles but with just the beans. Though you could add tempeh for the texture if you wanted.
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6 TastefullyJulie April 18, 2012 at 2:30 pm

You could definitely just make it a bean chili except to the hubby, if there’s no meat it’s not a meal. He’s one of “those” people.
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7 Brianne @ Cupcakes & Kale Chips April 18, 2012 at 2:25 pm

Looks like you got your Frank’s Red Hot Sauce in there, too :-)
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8 TastefullyJulie April 18, 2012 at 2:31 pm

You know it!

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9 Kiersten @ Oh My Veggies April 18, 2012 at 6:09 pm

Wahoo? That’s a thing? A thing you eat? I guess I have to turn in my foodie card now, because I had no idea. :) I’m glad you had a great trip–that sunset is gorgeous!

I love a little bit of cocoa in my chili too!
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10 TastefullyJulie April 18, 2012 at 7:09 pm

Wahoo might be the best fish in the world! It’s firm and meaty, kinda like swordfish, but pure white in color and moist (unless it’s over cooked). I had no idea what amberjack was but I love trying new seafood that I can’t usually get.

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11 Deborah April 19, 2012 at 1:06 am

Hi Julie!

I love chili and my dad and I love trying out new chili recipes! I think he and I will make this one together! Love your site!! BTW – thank you so much for the Liebster award! I don’t think I’ve properly thanked you!

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12 TastefullyJulie April 19, 2012 at 10:54 am

I’ve never met a chili recipe I didn’t like. I hope you guys enjoy it!

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13 Natalie FoodAtick April 20, 2012 at 10:18 am

Omg, if I show this to my boyfriend he would die! Going to make this for him because he loves chili!

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14 Abby April 20, 2012 at 11:39 am

Welcome back! Your trip sounds so relaxing, are you tan and glowing? Sigh…so jealous :)
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15 crystal August 1, 2012 at 12:33 pm

If I wanted to make this recipe sugar free could I still add chocolate somehow? I have never tried adding chocolate to flavor chili. It sounds really good! I don’t think adding a packet of sugar free hot chocolate would work ??

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16 TastefullyJulie August 2, 2012 at 1:34 pm

I would think you could substitute a diet hot cocoa packet for the regular. You may also like to try just a teaspoon or so of unsweetened cocoa powder and then add some splenda or stevia to taste.

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17 Melanie February 28, 2014 at 7:09 pm

One 8 oz can tomato sauce is listed twice??

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18 TastefullyJulie March 1, 2014 at 4:28 pm

Just an accident, sorry!

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