As Game Day approaches, a good chili recipe is a must. This is my go-to turkey chili recipe.
I usually have most of these ingredients on hand and can whip this up in under an hour.
- 3 Bottles of Marinara Sauce (we like Newman's Own Marinara Pasta Sauce)
- 2 Packages Ground Turkey (choose lean if possible and you can use pre-made frozen meatballs, but I find it really easy just to brown it and cook it myself)
- 1 packet of mild chili seasoning (you can also use ½ package of mild taco seasoning). Mild salsa will even work - but it needs some kind of a kick. I try NOT to use chili seasonings with Cayenne pepper.
- 2 cans black beans (rinsed and drained)
- 1 can cannellini (small white) beans (rinsed and drained)
- 2 cans red kidney beans (rinsed and drained)
- Water -- Use two to three cups of water. I like my chili thick, more water would thin it out.
- Brown turkey meat in a frying pan.
- Fill a large stockpot with the sauce (at lease a 12 Quart one).
- Add marinara sauce and turkey meat, simmer.
- Drain and rinse all beans.
- Add the beans and add the seasoning.
- Simmer on stove for at least ½ hour - 45 minutes and stir so mixture doesn't stick to the bottom of the pot.
- Serve on it's own or over brown rice.
- This will make enough for 2-3 nights (even if your picky eaters don't eat it).
For adults and non-picky eaters, you can serve this over rice (we love Veetee Dine In Brown Rice) or over pasta.
For Picky Eaters: You can serve it in a small bowl and put shredded cheese on top. You can leave the turkey out if your child will not eat that. Your kids may like it even better if you have them help you make cornbread (use a mix like Jif or Krusteaz) to serve with it (the sweetness works well with the Chili). This is not a spicy chili, but you can add more spice if your family prefers that.
Adapted from a Parents.com recipe by Alexandra Grabowski, this is not a sponsored post.