I love my Mom’s chili recipe – it’s thick, tomatoey and great over elbow noodles. But, recently I’ve wanted to try my hand at a recipe with a little more substance so I whipped this up. It was wonderful! So thick, rich and had much more flavor than the chili I’m used to.
This recipe makes a rather large batch of chili (I made this for a committee meeting and it easily fed 8 people), so feel free to cut the recipe in half if you’re just making it for 2 or 4 people.
Like our Halloween placemats? 🙂
1.5lb. Ground Turkey
1 Red Pepper
1 Green Pepper
1 Yellow Onion
3 Cloves Garlic
1T. Olive Oil
3 Cans Reduced Sodium Tomato Soup
1 Can Pink Beans
2.5T. Chili Powder (or, if you have it, Penzeys Chili 9000 is awesome)
2t. Cayenne Pepper
Salt & Pepper to taste
Sour cream, cheddar cheese, green onions – or other toppings of your choice
Finely dice peppers and onion. Add to a large pot with olive oil. Saute until just cooked – about 6 minutes.
Add turkey and brown completely. Drain off any excess fat.
Add garlic and stir to combine.
Next, add the soup, seasonings and beans along with 2 cans of water. Stir to combine completely.
Simmer on low for 45 minutes with the cover on. Remove cover and cook an additional 20-30 minutes to thicken.
Serve with cornbread and toppings of your choice.
Husband Rating – 4 out of 5 – “Delicious first attempt. Next time we should try it with beef or buffalo!”