Serving Size: 4-6 people
Ingredients:
- 1 lb ground turkey
- 1 onion finely diced
- 1 bell pepper chopped
- 2 cups of water
- 1 28 oz can of crushed tomatoes
- 1 16 oz can of kidney beans
- 2 tbsp extra virgin olive oil (EVOO)
- 2 tbsp Richmond Table - The Good Parts Barbecue Blend
- 2 tsp Richmond Table - Timeless Trio Seasoning
- 1 tsp Richmond Table - Italian Herb Seasoning
- 2 tbsp chili powder (preferably dark chili powder)
- 1 tsp garlic powder
- Optional: 1/2 tsp cayenne pepper (if you like it spicy)
- Garnish Options: Shredded cheese, crackers, green onions, and sour cream
Directions:
- Put EVOO and ground turkey into a large pot over medium heat.
- Cook until turkey begins to brown and add the onion with the Timeless Trio Seasoning.
- Cook until onion is translucent and add water, tomatoes, and kidney beans. Increase heat to high.
- While your liquids are heating, add The Good Parts Barbecue Blend, Italian Herb Seasoning, chili powder, garlic and bell pepper. This would be where you add your cayenne if you like your chili to be spicy.
- Bring to a boil and reduce to low heat and simmer for 15-30 minutes.
- Serve and enjoy!
Details:
I feel like every year when the temperatures begin to cool off, we start to crave chili. You can obviously eat it all year around, but the combination of cooler temps and a big pot of chili is a special treat. There are so many amazing chili recipes out there that it’s impossible to say that one recipe is the all time greatest chili recipe ever. However, I can say that this one is very delicious. It’s also an easy throw-together if you’re looking for a quick mid-week meal.
I know what you’re thinking. Turkey in chili. You feel like this shouldn’t work. It does though. Trust us! There is absolutely nothing wrong with beef in chili. It can be delicious! However, we’ve all had that chili before where the beef grease overwhelmed the whole pot, and it felt like you were eating beans in beef water since beef brings such a strong flavor. Ground turkey becomes more of a blank canvas that all your savory flavors can attach to. We’ve actually had people not realize that it’s turkey and think it’s beef the whole time!
We wanted to give a little disclaimer about the level of spice in this chili. The recipe as written is not a “spicy” chili. However, if your palate doesn’t tend well to spicier foods, it may be wise to cut The Good Parts Barbecue Blend and chili powder in half. Taste the chili while the pot is simmering and decide if you want to use to full amount. The optional cayenne is probably best left out if you are very against spicy food. The smoky flavor of the cayenne really adds wonderful flavor to the chili, but it may not be worth it if it’s burning your face off. Tasting the spice level during the simmering stage is the best opportunity to decide the heat level you prefer. Sometimes we even add more cayenne at this step!
This recipe is really bold in flavor. We were privileged to use three of our own artisan spice blends given all of the flavors required to make a top notch chili. Enjoy this flavorful pot of chili created by a competition winning duo!