This Turkey Chili is a hearty meal that is perfect for those autumn Sunday afternoons and cool winter evenings. By using turkey instead of beef in the chili, it is much lighter and less fatty but still has plenty of flavor. This chili goes great with a fresh baked loaf of crusty bread.

Step by Step Instructions

Heat the pot over high heat and add in the oil. Spread it evenly so it coats the bottom of the pot evenly.

When oil is hot, add in the red bell pepper, green pepper, onion, turkey and celery. Cook the ingredients until the turkey is no longer pink and is cooked throughout; stir often.

Add in the garlic and cook about a minute.

Add in the chili powder and cook for another minute, stirring continuously.

Add in the tomatoes, oregano, salt and beans. Stir well to combine.

Bring the chili to a boil, then reduce the heat to low. Simmer, partially covered, stirring occasionally for about 20 minutes.

Stir in the frozen corn and cook for 10 minutes longer.

Serve.

Notes

Serve the Turkey Chili with rice. Start preparing the rice while the chili is simmering so the meal can be ready to be serve all together.