Beat the Cold with Turkey Chili

Last week, I promised you a recipe which I haven’t had a chance to post yet. But, here it is:

Super Easy Turkey Chili:

What you need:

  • 1.5 lbs lean ground turkey
  • 1 large onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 Tbs Earth Balance (or butter, or any vegetable oil like olive oil)
  • 1/2 cup of beer (I use red wine for the beef version)
  • 1 can black beans, drained and rinsed (or use dried beans, soak overnight and cook, if you have the time)
  • 1 can pinto beans, drained and rinsed
  • 1 can corn kernels
  • 1 can crushed tomatoes
  • 1 red bell pepper, chopped (which I normally use, but I didn’t have any this time)
  • 1 Tbs paprika
  • 1 tsp cayenne pepper
  • 1 dash of super crazy spicy chili (for some reason the chili powder I use now is so much more spicy than anything I’ve used before, so a dash is enough for my taste – adjust this according to your own preferences, of course!)
  • 2 bay leaves
  • water to thin out
  • cheese and cilantro to garnish, if you feel like it – in my case Dutch Robusto cheese – it reminded me a bit of aged Parmesan, and I thought it would go well with my chili


  1. In a large pot, melt your Earth Balance/butter/oil and and cook onions and garlic on low to medium heat until they become transparent. Make sure not to burn them by constantly stirring. This takes a little while, but you don’t end up with the taste of burnt onion and garlic in you chili (which may or may not have happened to me before…). :o
  2. When your onions and garlic look cooked, add the meat, and turn the temperature up on high. Cook until browned evenly throughout the pot by stirring occasionally.
  3. When your meat is thouroughly cooked and all the meat juice has evaporated, let it brown a bit more, then add the beer, stir and let it simmer until most of the liquid is gone. You can check if it still smells like beer and you can let it simmer a bit longer.
  4. Now add the spices, beans, corn, pepper, crushed tomatoes, stir well, turn down the heat and let it simmer for at least an hour – the longer the better! Stir occasionally and add water to thin it out if you feel like it – I used probably about two cups total, but added it only in small batches, to control the thickness.
  5. Top with cheese and/or cilantro and enjoy with a slice of bread (sourdough, rye or whole grain are yummy) or with nachos and salsa and on top of arugula and get weird looks from your partner. :D

This made about 8-10 servings, so I kept the rest in the fridge and had leftovers throughout the week. It also freezes well. In addition to chili, I like to pre-cook a huge batch of bolognese sauce, or soups and veggie stews, and I just have to cook pasta or another side dish -perfect if you lack time to cook everyday. I hope you like it!

See you soon,




Posted on by Susan Posted in Recipes

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