Easy to make if you are staying at a place that has a small kitchenette-I usually pack my own spices and put in Ziploc bags so I don’t have to buy when I’m away. Plus you only need 1 pan to make the chili.

Turkey Chili
Author: 
Recipe type: Entree
Serves: 6-8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 pound ground turkey, preferably dark meat
  • 1 medium onion, cut into small dice
  • 2 garlic cloves, minced
  • 3 ⁄4 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon cayenne pepper
  • Kosher salt and freshly
  • ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans kidney beans
  • GARNISH
  • 1⁄2 cup sour cream
  • 1⁄2 red onion, finely diced
  • 1 cup grated Cheddar cheese
  • (about 3 ounces)
Instructions
  1. Heat 1 tablespoon of the oil over medium-high heat in a large
  2. Sauté pan until shimmering.
  3. Cook the ground turkey, stirring it with a wooden spoon to break it up, until cooked through.
  4. Tip the turkey and any oil into a colander and let it drain.
  5. Add the remaining 2 tablespoons of oil to the pan.
  6. When hot, cook the onion, garlic, chili powder, cumin, cayenne, and
  7. teaspoon of salt, stirring occasionally, for 4 to 5 minutes or
  8. until the onions are softened and lightly colored.
  9. Season to taste with pepper.
  10. Add the tomatoes, 2 cups water, and turkey and cook over medium-low heat for about 20 minutes, stirring occasionally.
  11. Add the beans and cook for 10 minutes longer.
  12. Season with salt and pepper to taste.
  13. Cook until the chili is heated through and the flavors are balanced.
  14. Add more chili powder If needed, according to your personal taste.
  15. Serve garnished with sour cream, chopped onion, and grated cheese.