Ultimate Turkey And Bean Chili Recipe.
Here’s the story: I REALLY like chili. Like a lot. As in I eat chili in the middle of July. And I call this my Ultimate Turkey and Bean Chili because it is my most perfected of all chili recipes. I’ve been playing around with this for years, adjusting spices, trying different “secret ingredients” and this is the result. And it’s really good. Trust me.
My two SECRET ingredients aren’t anything fancy: it’s just apple cider vinegar and real maple syrup. And no, adding maple syrup to your chili will not make it taste like a pancake; the maple syrup adds just a hint of sweet to balance out the other spices.
I prefer to add the green bell pepper in closer to the end so that they don’t get really soft and “fade” to a paler green color. You can also reserve some of them to stir in at the end or add on time if you like a little crunch (which I definitely do).
This chili is delicious all by itself, but feel free to load it up with accessories like avocado, jalapeno, tortilla strips, sour cream, etc. I also sometimes stir in a handful or two of kale a few minutes before serving great way to sneak in some greens!!
I normally don’t declare recipes the best for just any reason. In fact, if I’m saying something is the BEST, then it’s for a very good reason. Most often because I had multiple people try out a recipe and tell me it’s the best thing they’ve ever tasted; this happens most frequently when I bake cookies.
Little did I expect this turkey chili to surprise me with it’s thick texture and addicting flavor. But my goodness, it is wonderful. And I do have to admit that I’ve made it four times in the past month. It’s one of those recipes you can tuck in your recipe box or bookmark on your phone. Honestly, I’m just obsessed.
1 tablespoon vegetable oil
1 small yellow onion diced
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 pound ground turkey
15 ounces black beans rinsed and drained
15 ounces kidney beans rinsed and drained
24 ounces crushed tomatoes
½ cup chicken broth
1 bay leaf
1 cup frozen corn
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 green bell pepper diced
Heat a 6 quart stock pot over medium heat. Add the vegetable oil and diced onion. Cook for 3 minutes.
Add chili powder, garlic powder, and cumin to stock pot. Stir and heat for 1 minute. Add turkey, season with salt and pepper, and cook until turkey is brown, stirring occasionally (about 8 minutes).
Add black beans, kidney beans and chicken broth. Stir until combined. Season with additional salt and pepper to taste. Cook for 3 minutes.
Add crushed tomatoes, bay leaf, and frozen corn. Reduce heat to medium low and simmer for 30 minutes.
Add green bell pepper, apple cider vinegar and maple syrup; stir to combine. Simmer for 15 minutes.
Remove bay leaf. Serve immediately. Store leftovers in refrigerator up to 5 days.