Turkey Chili

Turkey Chili is so very versatile. Spoon it over baked potatoes, fritos, or hot dogs. Serve it alongside cornbread. Or just simply dish it up in a bowl! I love it for hearty weeknight meals, but it's also perfect for party buffet tables!

When I prep for a crowd, I tend to reach for recipes easily made in advance so that I can spend my time actually enjoying my company. I like to keep the chili warm in a crockpot on the buffet so that guests can serve themselves as they please.

If you're anticipating standing-room only, large coffee mugs are a cute and practical chili holster. Otherwise, a simple stack of bowls and spoons will do just fine.

Across the buffet I scatter ramekins and bowls full of goodies - cheeses, avocado, pico, sour cream, pickled jalapenos, scallions, lime wedges, cilantro, hot sauce, fritos. In fact, if you're looking to employ your guests, a Chili Bar is just perfect! Ask each of your friends to bring their favorite chili topping.

Turkey Chili

Ingredients

· 2 tbsp olive oil

· 1 ½ lb ground turkey

· ½ onion, diced

· 1 red pepper, diced

· 1 green pepper, diced

· ½ poblano pepper, diced

· 1 jalapeno, seeded and minced

· 2 cloves garlic, minced

· 1 chile in adobo, diced

· 3 tbsp chili powder

· 1 tbsp cumin

· 1 tsp coriander

· 1 tsp oregano

· 1 tbsp tomato paste

· 2 tsp salt

· Pepper to taste

· 15oz crushed tomatoes

· 15oz canned kidney beans

Heat the olive oil in a deep dutch oven. Crumble and brown the turkey over medium high heat until golden brown. Add the onions, peppers, jalapeno, and garlic. Reduce the heat to medium low and cook until the onions are translucent. Add the chile in adobo, chili powder, cumin, coriander, oregano, tomato paste, salt and pepper. Toast the spices for 2 minutes. Stir in the crushed tomatoes and kidney beans. Reduce the heat to low and simmer for at least 2 hours.

Serves 4-6

Notes

If you prefer a spicier chili, add more chiles in adobo to your taste.

Gluten Free Friendly!