- 1 14 oz. jar salsa
- 2 tsp. chili powder
- 4 Tbs. unsalted butter
- 2 14 oz. can crushed tomatoes
- 1 1/2 cups chicken broth (preferably homemade stock or lower sodium)
- 2 14 oz. can diced tomatoes
- 2 Tbs. olive oil
- 3 lbs. lean ground turkey
- 2 14 oz. cans corn
- 2 14 oz. cans black beans
- 2 14 oz. cans kidney beans
- 1 medium onion, diced
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Poultry, Fall/Winter, Comfort Food
Active Time: 15 minutes
Start to Finish: 2 hours, 15 minutes
Cook the onions and the turkey in the olive oil until the onions are soft and the turkey is cooked through. Prepare the rest of the ingredients while the turkey is cooking. Add the rest of the ingredients and cook on medium-low, stirring occasionally for approximately 2 hours, or until all of the ingredients are well blended.
I have substituted Tabasco (approximately 10 drops, but adjust depending on how spicy you want it) and 1 tsp cayenne pepper when I ran out of chili powder.
Feel free to use less butter or eliminate it entirely if you want healthier chili.
If you have more than 2 hours to cook the chili, you can cook for 3-4 hours at a simmer.