Fiery Turkey Chilli

Fall is all about comfort foods. Something about the cold weather has me wanting to curl up inside with a warm blanket and a warm cozy bowl of food, and this chilli hits the spot. This fiery turkey chilli is warming, spicy, hearty and delicious, it is the perfect thing to warm you up after spending an afternoon out at the pumpkin patch, trust me, that’s exactly what I did. I also love this dinner because everything is made in just one pot, so the clean-up is a breeze. My word of advice: triple the amount of chilli powder you make and store it in a mason jar, that way when you have a chilli craving next time, it will be ready, and trust me you will get cravings…

I serve this chilli with some guacamole, crackers and tortilla chips, but you can add any topping you want. A little cheese wouldn’t hurt either… let me know what you top your chilli with.


For the chilli powder:
▪ 2 tbsp paprika
▪ 2 tbsp garlic powder
▪ 2 tbsp onion powder
▪ 2 tbsp ancho Chile powder (regular chilis powder is also fine)
▪ 1 tbsp cumin
▪ 1 tbsp oregano
▪ 1 tbsp black pepper
▪ 1 tbsp cayenne pepper
▪ 1 tsp cinnamon
▪ 1 tbsp salt

For the turkey chilli:
▪ 2 lbs ground turkey
▪ 2 large onions, diced
▪ 2 red bell peppers, diced
▪ 2 jalapeño peppers, diced (you can add less or more, depending on your desired level of spice)
▪ 5 large cloves of garlic
▪ 1 cup corn ( about three ears of corn)
▪ 1 cup black beans
▪ 1 cup red kidney beans
▪ 2 tbsp tomato paste
▪ 1 large can organic diced tomatoes
▪ 3 tbsp homemade chilli powder
▪ 1 tbsp avocado oil

▪ In a mixing bowl, place all ingredients for chilli powder and stir well to combine. Store in an air tight container or mason jar for up to three months.
▪ In a large pot add avocado oil and ground turkey, cook until meat is browned; about 10-15 minutes.
▪ Add diced onion, bell pepper, jalapeño and garlic to browned turkey. Cook until translucent and fragrant.
▪ Once onions and peppers are soft add your homemade chilli powder and tomato paste, cooking for 3 minutes to toast spices and tomato paste.
▪ Add both beans and corn and coat in spices. Finally add diced tomatoes, place lid on and let simmer for an hour.
▪ If the chilli mixture is too thick you can add vegetable broth, chicken broth or water to thin it out.
▪ Once an hour has passed give your chilli a taste and adjust with salt accordingly. Enjoy!

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