Quick and Simple Turkey Chili

Quick and Simple Turkey Chili served with Rainbow Cole Slaw

8 Servings

Recipe from Alice Wootton

Husband-Tested in Alice’s Kitchen

This is what I fix when I’m busy or in a big hurry and want to serve up something hearty.  This chili can be doubled and also frozen for another time.  To make this especially nice, be sure to have some chopped red onion, avocado chunks, shredded cheddar cheese and some tortilla chips to put on the top.  If you’d like a side dish to go with this, make a big batch of Rainbow Cole Slaw.  Yum!  (Check out what I do with leftovers below the recipe.)

2 Tablespoons olive oil

1 pound ground turkey

2 Tablespoons chili powder

1 large onion, chopped

1 green bell pepper, chopped

1 jalapeno (optional), minced

2 (15.5 oz.) cans of Red Gold Chili Hot Beans in Chili Gravy (undrained)

1 (28 oz.) can of diced tomatoes (undrained)

Water

Optional Toppings:  red onion, shredded cheddar cheese, avocado chunks, tortilla chips, and/or sour cream/yogurt

In a soup pot, heat the olive oil and then add the ground turkey, breaking it up with a spoon.  Brown the turkey.  Add the chili powder and mix well so that the turkey is coated.  Add the onion and pepper(s.)  Mix in well and then cook until softened.  Add the beans and tomatoes and stir.  Add water to make the chili to the consistency that you like.  (I add about 1 cup of water.)  Bring to a boil.  Turn down the heat and simmer for about 15 minutes. 

While the chili is simmering, mince a bit of red onion, shred some cheddar cheese, cut up an avocado and break open a bag of tortilla chips.

What you see in the picture is some leftover Quick and Simple Turkey Chili that I heated in a skillet. Then when it came to a simmer,
I added an egg and then put the lid on.
When the egg was cooked to my liking,
I slid the whole thing into this bowl and added some hot sauce,
½ an avocado and some cherry tomatoes. This
makes a tremendous breakfast!