It’s fall, which means: pumpkin, football, holidays, and of course fall food! When I think of fall food, aside from pumpkin everything, I immediately think of chili. Chili is a classic because it is hearty, comforting, filling, tasty, healthy, and super easy to whip up and leave on the stove while you are doing other things. Not to mention it goes perfectly with cornbread! My fav! Turkey hili has always been a Sunday tradition with my family, and we would always eat it while watching football, so over the years I have tried many different batches of turkey chili. And I can certainly tell you that this is the best turkey chili you will eat! I think it is because of the heirloom tomatoes I used and just the right combo of spices and sweetness. Get ready, get cozy, and let’s make this on Sundays!
I decided to use turkey meat, because not only is it leaner but I think it is heartier and definitely makes me feel better when I am eating it. Meaning, not only do I feel better after eating it, because there is less fat, but I also feel a lot less guilty too! So it’s a win-win! Literally so excited for you to try this recipe! The heirloom tomatoes really make the dish, it is just SO much more colorful and tastier than regular tomatoes! Plus, I love when my food looks colorful instead of bland! Who else agrees!?!?Print
The Best Comfy Chili – Heirloom Tomato Turkey
The best chili you can make not only because of the taste, but because it is so colorful and lively! Make on Sundays or a rainy day in with some cornbread!
- Prep Time: 15
- Cook Time: 1hr 10 mins
- Total Time: 1 hr 25 mins
- Category: Dinner
- Method: Dutch Oven
- Cuisine: Chili
- 2.5 lbs of 85% fat free ground turkey meat (a little fat keeps it tasty)
- 1 onion, chopped
- 4-5 cloves of garlic, diced
- 3-4 large heirloom tomatoes, assorted colors
- 1 28 oz can of crushed tomatoes
- 3 tbsp of tomato paste
- 1 can of kidney beans, rinse in colander first
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 jalapeños, deseeded and minced
- 2-3 tbsp of brown sugar
- 3 tbsp of chili powder
- 1 tsp of cayenne pepper
- 1 tsp of paprika
- salt, pepper, olive oil
- chicken broth if needed
- In a dutch oven or very large and deep pot, turn heat to med-high and add in a tablespoon of olive oil. Once the pan heats up, add in the chopped onion and cook for a few minutes till it turns translucent. Add salt and pepper.
- Add in garlic and the turkey meat, break apart the meat and continue to cook till the meat turns lightly brown and there is no more pink.
- Add in all of the rest of the ingredients and completely mix well together. Add salt and pepper and taste. If you want it a bit more spicy, add more cayenne pepper, if you want it less spicy, add a bit more brown sugar. Do it all based on your preference, but I think the recipe gives a good balanced taste.
- Continue to cook on simmer for an hour and continue to stir and taste every so often.
- Turn off heat, grab a bowl and some cornbread and enjoy this warm and hearty chili!
Certain things can be altered to your personal taste. If you like it a little extra spicy, add in a little more spice, if you ,like it less spicy, add in less. But the recipe itself gives a great balance between sweetness and spice!
- Serving Size: 1 cup
- Calories: 275
This is truly one of my favorite recipes and works perfectly for the family or for meal prepping! It even tastes great cold! I hope you make this because I have been perfecting this recipe for years and I feel like I finally found it!
So if you want to dive into this chili then what are you waiting for!!?!