Canada / Canada's food guide
Turkey chili
This must-try spicy chili is so versatile. The possibilities are endless – it can be enjoyed on its own or transformed into another meal such as burritos, tacos, pasta sauce, baked potatoes or to top salads.
Ingredients
- lean ground turkey500 g (1 lb)
- vegetable oil10 mL (2 tsp)
- onion, finely chopped1
- green pepper, chopped1
- garlic, minced4 cloves
- chili powder15 mL (1 tbsp)
- dried oregano10 mL (2 tsp)
- ground cumin5 mL (1 tsp)
- jalapeño pepper, seeded and minced1
- diced tomatoes1 can (796 mL/28 oz)
- red kidney beans, drained and rinsed1 can (540 mL/19 oz)
- lower sodium vegetable broth or water125 mL (½ cup)
- tomato paste60 mL (¼ cup)
- bay leaves2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In a large saucepan, brown turkey, breaking up with spoon. Use a digital food thermometer to check that the turkey has reached an internal temperature of 74 °C (165 °F). Drain using a colander and set aside. Return the empty pot to medium heat. Add oil and cook onion, green pepper, garlic, chili powder, oregano and cumin for about 3 minutes or until softened.
Stir in turkey and jalapeño pepper and cook, stirring for 1 minute.
Add tomatoes, beans, broth, tomato paste and bay leaves. Bring to a boil; reduce heat, cover slightly and simmer, stirring occasionally for about 20 minutes or until thickened. Remove bay leaves before serving.
