This 30 Minute Turkey Chili is one of the ultimate comfort foods! Not only is it healthy and easy to make, it has the best flavor! Ready in 30 minutes, this is definitely a keeper!
I don’t know about you, but around these parts playoff madness is in full swing. While we all know I’m not a huge lover of football, I can appreciate certain aspects such as the camaraderie, a good excuse to have a party or tailgate and of course, the food. And nothing says game day food like this 30 Minute Turkey Chili.
This is actually a Rachael Ray recipe that my mom has been making for years. You know how once in a while you come across a recipes that is the magical trifecta of quick, easy and so darn delicious that it become’s your family’s new go-to? This is that chili recipe for us.
Now all I know a lot of purists out there probably took one look at the title and did some sort of face-to-palm motion. And I get it. Chili is supposed to go for several hours to develop all of those amazing flavors. And of course there’s the substitution of ground turkey for what would normally be beef. You guys, I know. My inner carnivore is also shaking her head at me right now.
But bear with me and give this chili a shot. It may buck tradition, but it brings a slew of delicious positives as well. First of all, ain’t nobody got time to be simmering chili for hours (at least not on a week night when your 31 weeks pregnant self is dying for chili!).
Additionally, the use of ground turkey obviously makes this healthier. So I’m going to feel much less guilty about covering it in cheese and sour cream (just kidding, I never feel guilty about that! #noregrets!). But seriously, it’s still January and we’re at the crucial time where everyone is falling off the wagon with their New Years resolutions. So I’m here urging you to stay on that wagon and dive into a bowl of this guilt-free Turkey Chili!
But the biggest thing, forever and always, is the taste. While this may not simmer all night, in 30 minutes you’re able to pack some major punch. You get the savory deliciousness that comes with the usual suspects like chili powder and cumin. But some hot sauce and the addition of beer really kick this chili up a notch. It makes a nice big pot so if you’re not feeding a crowd you’ll reap the benefits of having leftovers and it freezes beautifully! So go make this 30 Minute Turkey Chili. Even if it doesn’t replace your long-winded, traditional, simmer-for-hours chili recipe, you’ll have a great, super-quick weeknight option to fall back on as well (how’s that for a run-on sentence?)!
30 Minute Turkey Chili
Source: Adapted from Rachael Ray’s Indian Summer Chili Recipe
- A couple Tbsp. of olive oil
- 2.5 lbs. of ground turkey
- 4 Tbsp. of chili powder
- 1 Tbsp of cumin
- 2 Tbsp of Worcestershire sauce
- 1-3 Tbsp. of hot sauce, depending on how spicy you want it (I used 1.5 Tbsp. of Franks Red Hot)
- 1 good size onion, diced (they say to reserve some on the side for topping, I just put them all in)
- 2 bell peppers, seeds removed and diced
- 1 can of beer
- 1 14oz. can of tomato sauce
- 1/2 cup of bar-b-que sauce (I used Dinosaur Bar-B-Que sauce because happiness.)
- 1 14oz. can of red kidney beans, drained and rinsed (this is not part of the original recipe)
- Two cups of corn (I used frozen)
- Toppings: cheese, sour cream, diced onions, scallions, tortilla chips, avocado etc.
Put a little olive oil in your pan to lightly coat the bottom and heat over medium high heat.
Add the ground turkey and brown it, breaking it up with your spoon.
Once the turkey is browned, add the chili powder, cumin, Worchestershire sauce and hot sauce (if there’s excess grease, drain it before adding the spices). Mix well.
Add the onions and peppers and cook for around 10 minutes, stirring frequently.
Add your beer and deglace the pan, scraping to get all the goodness off of the bottom of your pan. Let it cook for a couple of minutes to reduce off a little bit of the alcohol.
Add your tomato sauce, bar-b-que sauce, beans and corn and let it simmer and bubble for a good 10 minutes, stirring once in a while. Serve immediately, reheat it later, or freeze. It’ll be great either way!
Note: It won’t hurt it at all if you want to let it simmer for longer over a low heat, just make sure you stir it periodically.
You can find a full index of my recipes here.
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!