Spicy Turkey Chili
Gourmet Soups, Stews, & Bisques
A healthy, hearty chili chock-full of veggies and lean turkey accented with plenty of spice and garlic. Perfect for a family dinner or tailgating on the day of the big game.
2 tablespoons canola oil
2 pounds lean ground turkey
2 large red bell peppers, diced
2 large green bell peppers, diced
2 large onions, diced
8 cloves garlic, minced
2 tablespoons chili powder, or to taste
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 bay leaves
1/4 teaspoon ground cloves
1 tablespoon ground cumin
2 cans (14 1/2 ounces each) diced tomatoes
2 cans (15 1/2 ounces each) great northern beans, drained and rinsed
Salt and ground black pepper
Heat the oil in a large stockpot over medium-high heat. Add the ground turkey and cook until it is lightly browned, stirring and breaking it up with a wooden spoon, about 5 minutes. Add the peppers and onions to the browned ground turkey and cook for 5 minutes. Add the garlic and cook for a minute more.
Stir in the chili powder, Worcestershire sauce, soy sauce, bay leaves, cloves, and cumin. Add the tomatoes and diluted Glace de Volaille Gold® and bring the chili to a simmer. Add the beans and continue to simmer, uncovered, over medium-low heat, about 45 minutes, stirring occasionally.
Season to taste with salt and pepper. Remove and discard the bay leaves. Ladle the chili into warmed bowls to serve.
Chili tastes even better the next day when the flavors have melded, so save some for leftovers or make it a day ahead.