Turkey Chili

by Meg Cotner on November 29, 2011

turkey chili

As I mentioned earlier, we chose to have our turkey this Thanksgiving in the form of turkey chili. We thought it would be a low-key way of incorporating the traditional bird into the meal, plus we are just big fans of chili. I’m happy to say that it worked out really well – delicious and virtually no stress in working with ground turkey, compared to a whole bird.

I actually made this with beef a while back, and I remember us liking it that way, too. So, if turkey isn’t your style, beef works well.

For a long time, now, I’ve been searching for a simple and tasty chili recipe, and I’m thrilled to have developed one that works well for our tastes. This isn’t a blow-your-head-off spicy chili, though you could probably add enough heat with chiles to make that happen if you’d like. It’s not a super thick chili (which has its appeal), and it’s not an overly soupy chili (a style of chili I find utterly unappealing) – for me, it’s just right.

My boyfriend loves it, and has been singing its praises on a daily basis since Thursday. I expect this will make its way into the monthly rotation, especially now that it’s getting cooler (though today it was 70 degrees in NYC!). I could also see doubling this recipe and freezing a bunch of it for quick meals after a long day.

I love adding sour cream to my chili bowl and I am forever enamored with cilantro in chili. When I attended the NYChili Festival last January, I remember really enjoying the chilis that used cilantro. It’s really one of my favorite herbs, which is funny because when I first tasted it as a teenager, I hated it. I’m so glad I got over that!

This post is participating in Real Food Wednesday, hosted by Kelly the Kitchen Kop.

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{ 2 comments }

hennifer November 29, 2011 at 1:50 pm

I recently made homemade chili for the first time and really loved it. I’ll have to give your recipe a try.

The recipe I tried has you mix some masa with water and add to the chili near the end for a little thickening and a flavor that I think is key but wouldn’t necessarily be able to name. I really enjoyed it.

hennifer November 29, 2011 at 1:50 pm

…oh and I loved making a large batch and having it frozen for lunches later

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