Award-Winning Canadian Turkey Chili
Award-Winning Turkey Chilli is a comforting dish that brings warmth and satisfaction to any table. With its rich, spicy flavours and hearty ingredients, it’s perfect for a casual family dinner or a gathering with friends. Not only is it delicious, but it’s also a healthier twist on traditional chilli thanks to the lean ground turkey. You’re sure to impress everyone with this award-winning recipe!
What Goes into This Award-Winning Turkey Chilli
Here’s what you’ll need to create this delicious dish:
- 450g ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 15ml olive oil
- 1 can (400g) diced tomatoes
- 1 can (227g) tomato sauce
- 1 can (425g) kidney beans, drained and rinsed
- 1 can (425g) black beans, drained and rinsed
- 15ml chili powder
- 5g ground cumin
- 5g paprika
- 1.5g dried oregano
- 1g cayenne pepper
- 120ml chicken broth
- 15g brown sugar
- 15ml Worcestershire sauce
- 5g salt
- 1.5g black pepper
- 15g fresh cilantro, chopped
- 60ml sour cream (for topping)
- 30g shredded cheddar cheese (for topping)
Cooking Award-Winning Turkey Chilli: Step by Step
- Begin by heating a large pot or Dutch oven over medium heat.
- Once heated, add the olive oil and allow it to warm up.
- Introduce the chopped onion to the pot and sauté, stirring occasionally, for about 5 minutes until soft and translucent.
- Next, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
- Add the ground turkey to the pot, breaking it up with a spoon as it cooks, for about 6-8 minutes until it’s browned and cooked through.
- Sprinkle over the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- Pour in the diced tomatoes along with their juice, tomato sauce, and chicken broth, mixing thoroughly.
- Add the drained and rinsed kidney and black beans to the pot, stirring them into the chilli.
- Incorporate the brown sugar and Worcestershire sauce, ensuring they’re evenly distributed.
- Bring the chilli to a simmer over medium heat.
- Once it’s simmering, reduce the heat to low and let it cook uncovered for 30 minutes, stirring occasionally.
- After 30 minutes, taste the chilli and adjust the seasoning as needed.
- Stir in the chopped cilantro, mixing it well into the chilli.
- Serve the chilli in bowls, topping each with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
How to Serve Award-Winning Turkey Chilli
Serving your Award-Winning Turkey Chilli is a delight! Ladle the chilli into bowls and top each serving with a generous dollop of sour cream and a sprinkle of shredded cheddar cheese. You can add some crispy tortilla chips on the side for those who enjoy a bit of crunch. This chilli goes wonderfully with a side of warm cornbread or rice. Don’t forget a fresh salad to round off the meal!
Helpful Tricks for Award-Winning Turkey Chilli
- Spice it Up: If you love heat, feel free to increase the amount of cayenne pepper or add some chopped jalapeños when cooking.
- Bean Variations: Mix and match beans! You can use pinto beans or even chickpeas for different flavours and textures.
- Make it Ahead: This chilli actually tastes even better the next day, so consider making a big batch and allowing the flavours to mingle overnight.
Award-Winning Turkey Chilli FAQs
Can I use ground beef instead of turkey?
Yes, you can use ground beef if you prefer, but keep in mind that it will change the flavour and calorie content of the dish.
How long does leftovers keep?
You can store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
Can I make this chilli in a slow cooker?
Absolutely! Just brown the turkey and onions beforehand, then transfer everything to the slow cooker and let it cook on low for 6-8 hours.
Give this Award-Winning Turkey Chilli a try, and enjoy a bowl of warmth and flavour that your family and friends will rave about! You’ll be glad you did!
Award-Winning Turkey Chilli
Ingredients
Main Ingredients
- 450 g ground turkey lean
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 15 ml olive oil
- 400 g can diced tomatoes
- 227 g can tomato sauce
- 425 g can kidney beans, drained and rinsed
- 425 g can black beans, drained and rinsed
- 15 ml chili powder
- 5 g ground cumin
- 5 g paprika
- 1.5 g dried oregano
- 1 g cayenne pepper
- 120 ml chicken broth
- 15 g brown sugar
- 15 ml Worcestershire sauce
- 5 g salt
- 1.5 g black pepper
- 15 g fresh cilantro, chopped for garnish
- 60 ml sour cream for topping
- 30 g shredded cheddar cheese for topping
Instructions
Cooking
- Begin by heating a large pot or Dutch oven over medium heat.
- Once heated, add the olive oil and allow it to warm up.
- Introduce the chopped onion to the pot and sauté, stirring occasionally, for about 5 minutes until soft and translucent.
- Next, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
- Add the ground turkey to the pot, breaking it up with a spoon as it cooks, for about 6-8 minutes until it’s browned and cooked through.
- Sprinkle over the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- Pour in the diced tomatoes along with their juice, tomato sauce, and chicken broth, mixing thoroughly.
- Add the drained and rinsed kidney and black beans to the pot, stirring them into the chilli.
- Incorporate the brown sugar and Worcestershire sauce, ensuring they’re evenly distributed.
- Bring the chilli to a simmer over medium heat.
- Once it’s simmering, reduce the heat to low and let it cook uncovered for 30 minutes, stirring occasionally.
- After 30 minutes, taste the chilli and adjust the seasoning as needed.
- Stir in the chopped cilantro, mixing it well into the chilli.
- Serve the chilli in bowls, topping each with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
