Turkey Chili
This turkey and black bean chili is hearty, aromatic, and deeply comforting. Lightly browned turkey gives it a savory base, while sautéed onions, peppers, and celery add natural sweetness. Warm cumin and the EM2 spice blend create a mellow, earthy heat, balanced by fresh oregano and a touch of jalapeño. The tomatoes and bean liquid make the broth rich and silky, and the black beans add satisfying body. The result is a flavorful, cozy chili that feels both wholesome and robust.
Serves 4–6 people with extra helpings
Ingredients
- ¼ cup Canola Oil
- 4 lbs Turkey, ground white meat
- 3 cups Onions, chopped, sautéed golden
- 4 Red Peppers, chopped
- 3 cups Celery, chopped
- 2 Tbsp Fresh Oregano, chopped
- 1 Jalapeño, chopped fine
- 1 Bay Leaf
- 1 Tbsp Felton’s Spice Plenty
- 1 Tbsp Ground Cumin
- 2 qts Chopped Tomatoes with juice
- ¼ cup Tomato Paste
- 1 qt Black Beans, cooked, plus 2 cups bean liquid
- Salt & Pepper to taste
Instructions
- Heat the oil over high heat and add the turkey. Cook until lightly browned and broken up. Remove from the pot.
- Add the onions and cook until lightly browned.
- Add the peppers, celery, oregano, bay leaf, Felton's Spice, and cumin. Stir to combine and cook until the peppers and celery are soft.
- Add the tomatoes, tomato paste, and bean liquid; stir to combine. Add the turkey back to the pot. Bring to a boil, then lower to a simmer. Taste and add a little salt and pepper.
- Cook for 15 minutes, stirring occasionally.
- Add the drained beans and cook, stirring occasionally, for 15 more minutes. Taste and season.
