Indian Summer Turkey Chili Recipe

Name: Indian Summer Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, 2 turns of the pan; 2 1/2 lbs ground turkey (85 percent lean) or 2 1/2 lbs ground turkey breast (99 percent lean); 4 tablespoons dark chili powder (2 palm fulls); 2 tablespoons grill seasoning, any brand (1 palm full); 1 tablespoon cumin (1/2 palm full); 2 tablespoons Worcestershire sauce; 1 -3 tablespoon hot sauce, medium to extra-spicy; 1 large onion, quartered; 2 large bell peppers, chopped (any color combination, red, green, purple, yellow or orange); 1 (1 cup) bottle beer (the alcohol cooks out); 1 (14 ounce) can tomato sauce; 1/2 cup smoky barbecue sauce; 2 cups corn kernels (optional)

Servings: persons

3 tablespoons extra virgin olive oil, 2 turns of the pan
2 1/2 lbs ground turkey (85 percent lean) or 2 1/2 lbs ground turkey breast (99 percent lean)
4 tablespoons dark chili powder (2 palm fulls)
2 tablespoons grill seasoning, any brand (1 palm full)
1 tablespoon cumin (1/2 palm full)
2 tablespoons Worcestershire sauce
1 -3 tablespoon hot sauce, medium to extra-spicy
1 large onion, quartered
2 large bell peppers, chopped (any color combination, red, green, purple, yellow or orange)
1 (1 cup) bottle beer (the alcohol cooks out)
1 (14 ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels (optional)

1
Heat a pot over medium to medium high heat.
2
Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat.
3
Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce.
4
Break up the meat with the back of a wooden spoon into small crumbles.
5
Chop the onion, reserving 1/4 of it for topping the chili.
6
Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.
7
Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
8
Add tomato sauce and barbecue sauce and bring to a bubble.
9
It using corn kernels add them now.
10
Let chili simmer 10 minutes.
11
Adjust seasonings and heat level to your taste.
12
Remove from heat and serve.
13
TIDBIT: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
14
Dippers: Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor All of the above can be found on either snack aisle or natural foods snack section in your market.
15
Toppers: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Defrosted frozen corn or leftover corn on the cob, scraped from cob.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 turns of the pan, 2 1/2 lbs ground turkey (85 percent lean) or 2 1/2 lbs ground turkey breast (99 percent lean), 4 tablespoons dark chili powder (2 palm fulls), 2 tablespoons grill seasoning, any brand (1 palm full), and more.

Yes, Indian Summer Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Summer Turkey Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions