My husband found out in April that he had some heart problems and we have had to change the way that we eat. So I have been using ground turkey in place of ground beef in every recipe that I can. Many of the ground turkey recipes for chili that I found were nowhere near as hearty as the ground beef version. So this chili is the result of the mixture of several recipes to create a hearty chili recipe that uses ground turkey and will make everyone happy.
I served the chili over spaghetti noodles and with cheddar cheese for the majority of our family, but my husband chose to eat his without the noodles or cheese and the chili was perfect as a stand alone as well.
- One Pound Ground Turkey
- Two Tablespoons Olive Oil
- One Small Onion, Chopped
- 1 Cup Diced Green Peppers
- 2 Cups Water
- 28 Ounce Can Whole Tomatoes (I like whole tomatoes but you can use diced instead)
- 16 Ounce Can Dark Kidney Beans
- (2) 16 Ounce Cans Chili Beans
- (2) 6 Ounce Cans Tomato Paste
- 2 Tablespoons Garlic Powder (Divided)
- 2 Tablespoons Chili Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Oregano Leaves
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Salt (I used Sea Salt but regular salt is fine)
- 1 Teaspoon Black Pepper
- Heat olive oil in a large pot over medium-high heat. Place the ground turkey, onions, and green peppers in the pot. Sprinkle ground turkey with 1 Tablespoon of Garlic Powder. Cook until ground turkey is evenly browned, and the vegetables are tender.
- Add in water, tomatoes, beans, and tomato paste.
- Stir in remaining spices.
- Cook over medium high heat until mixture reaches a boil. Reduce to low heat, and simmer for an additional two hours, stirring frequently.