Feeding a crowd poses some challenges, but is also a lot of fun! Then, your 10 year-old nephew declares, “This is the best chili I ever had!” and you know that you’ve hit the jackpot (especially because his dad loves it, too.)
My friend, Anne, taught me how to make this dish – right in the market, as she filled my cart with the ingredients I’d need.
I doubled the recipe, since we had ten people visiting over the weekend. My husband and I also had a few bowls before company arrived. There was enough for everyone, plus a few bowls leftover. Easy and satisfying!
Annie’s “The Best Turkey Chili”
1 lb. lean, ground turkey
1 – 15 oz. can chili beans, undrained
1 – 15 oz. can three-bean blend, drained
1 – 15 oz. diced tomatoes
3 T. double concentrated tomato paste
2 sweet peppers, yellow, red, orange
1 yellow onion
1 T. dried fennel or dried dill
1 – 8 oz. pouch chipotle chili seasoning mix
1/4 c. brown sugar, packed
In a large soup pot, brown ground turkey in a bit of olive oil, breaking meat chunks apart. Add chopped peppers, onion, fennel (or dill), both cans of beans, and tomatoes.
Then, mix in the chili seasoning pouch, tomato paste, and brown sugar. Add salt to taste.
Cover and bring to a slow simmer. Continue cooking for about an hour.
This chili is great served with tortilla chips.
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