I made this stuff all year–it’s that good.
There isn’t some huge backstory on this recipe, or if there is, I don’t remember it because I have been making this one for so long. Back in college, I made a turkey chili recipe from Rachel Ray and I adapted it some and ended up making it for years. Fast forward to 2017, I did my first Whole30 and had to figure out how to make my turkey chili compliant (I did it–obviously). Now, I make this turkey chili all the time!
This recipe you can make in one-pot (and a cutting board) and it comes together in a little over 30 minutes. You cook your ground turkey in the pot and then add your vegetables to cook for a few minutes. Then you add your beef stock, tomato paste, seasoning, and let simmer for 20 minutes and dinner (or lunch) is served!
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 jalapeño
- 1 small yellow onion
- 2 TBSP olive oil
- 1 pound ground turkey
- 2 cups of beef stock (or beef bone broth)
- 1 ½ tsp salt
- 1 tsp pepper
- 2 TBSP minced garlic
- 1 6 oz. can of tomato paste
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 2 tsp chilli powder
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp mustard
- In a large pot on medium heat, add the olive oil and heat (2-3 minutes). While this is heating, start to finely chop the onion, bell peppers, and jalapeño.
- Once the oil is hot, add the turkey and brown until the turkey is cooked, stirring and breaking apart as needed (5-8 minutes). Finish chopping your vegetables while the turkey cooks.
- Add the bell peppers and jalepeño and cook for 3-5 minutes, or until soft.
- Add the onions and cook for 5 minutes, or until translucent.
- Add garlic, tomato paste, and beef stock.
- Then add all spices (garlic powder, onion powder, chilli powder, cayenne pepper, cumin, paprika, salt, and pepper) and mustard. Stir until well combined.
- Cover and cook for 20 minutes. The chilli should be a steady simmer the majority of the time it is cooking covered, so adjust the heat as needed.
- Taste and adjust any spices if desired. (Sometimes I add a little more salt and pepper, depending on which beef stock I use).
- Makes six servings.
- This is great topped with fresh cilantro, jalepeño, and/or vegan queso (this is my favorite). You can always use regular cheese if you are not on a Whole30.
- You can substitute any of the peppers or onion for frozen. All you need to do is cook it for 3-5 minutes longer.