Turkey Chili

Sunday’s in the fall are pretty much for football and chili.  I spent most of the weekend hanging out with Ryan and our sweet little boy, cooking and watching football.  Our college football teams didn’t play so well but this chili was a definite winner. I tried something new and added some corn too.  That is going to be a regular ingredient in my chili from now on.

1/2 lb ground turkey – you can also use ground beef. The turkey is just a little bit healthier.

1 14 oz can of kidney beans

1 14 oz can of corn

1 14 oz can of chili ready tomatoes – these are in most grocery stores now near the diced tomatoes.

1 8 oz can of tomato sauce

1 small onion, diced

1/2 tsp grape jelly – my secret ingredient. I’ll explain why!

Salt and pepper to taste 

Start by browning the ground turkey.  Once it is fully cooked, drain the fat as much as possible.

Added the onion and salt and pepper.  Cook for another couple minutes to soften the onion.  This is where you can also add green peppers, jalapeño or any other veggies you like.

Dump in the can of tomatoes and beans with the juices.  Drain the corn and add that to the pot. Add the tomato sauce as well. Mix everything.

Let the simmer on low for 20 minutes or so.  Here is where my odd secret ingredient comes in.  So, the tomatoes can be a little bit acidic and the grape jelly cuts the acidity and melts really well. I promise you won’t be able to taste the grape! Once you add the jelly, let the chili cook for another few minutes so it combines.

Serve it with whatever toppings you like.  I like sour cream, cheese and raw onion or green onion. My husband loves to add extra jalapeño on top too.  Corn bread is a perfect side.

This recipe makes about 4 servings. Make up a batch and enjoy the fall! 


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