I have been making this chili for years, or at least different variations of it. This time I was preparing food ahead of time for my Labor Day camping trip. We are heading up into the mountains and I can’t wait to get a break from this heat. I am even OK with some rain! There are quite a few of us going. Some are vegetarians and others meat eaters, so I needed to find a dish that I could make for both. Obviously, vegetarians don’t eat turkey but that is easily omitted and then added back in later, once I have my veg portion. This recipe couldn’t be any easier or more cost effective. I just add more beans to stretch the portions keeping the cost down. Try it out and let me know what you and your family think!
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 2 teaspoons garlic powder divided
- 2 teaspoons onion powder divided
- 2 teaspoons salt divided
- 2 teaspoons ground black pepper divided
- 1 yellow onion chopped
- 31 ounces canned red beans drained and rinsed
- 31 ounces canned black beans drained and rinsed
- 15.5 ounces canned pinto beans drained and rinsed
- 28 ounces canned diced tomatoes
- 28 ounces tomato sauce
- 1 teaspoon chili pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Chopped onion
- Heat 1 tablespoon olive oil in the pot you will cook your chili over medium heat.
- Add ground turkey and cook until browned. Stir occasionally, but not too much. You want to allow some color to develop. Season turkey with 1 teaspoon each of garlic powder, onion powder, salt, and pepper. Once the turkey is cooked through, remove to a plate and set aside.
- Add 1 tablespoon olive oil to the same pot along with the chopped onion. Season with 1 teaspoon each of garlic powder, onion powder, salt. and pepper. Saute until translucent, about 2-3 minutes.
- Add all the beans, diced tomato, and tomato sauce to the onions.
- Season with chili powder, cayenne pepper, paprika, and salt and pepper to taste.
- Add the cooked turkey back into the pot. (If you are preparing both vegetarian and meat chili, leave the turkey out for now.)
- Bring chili to a boil. Then reduce heat and simmer uncovered for 30 minutes.
- Once the chili is cooked, portion the vegetarian chili bowls for serving. (You can also divide the chili in half and keep them separate in two pots or the cooking pot and a slow cooker.) Add turkey to the chili in the cooking pot and simmer for another 5 to 10 minutes until turkey is warmed through.
- Portion chili into bowls. Serve with your favorite toppings - mine are sour cream or plain greek yogurt, shredded cheese, and more chopped onion.
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