Thinking of a new Fall chili recipe? Try one of our faves! It serves a crowd, but you can halve the ingredients for a smaller potful! This is a versatile recipe; you can even add chunks of sweet potato if desired!
3 lbs. extra lean ground turkey meat
3 cups onions, chopped
3 cups green and red peppers, chopped (about two peppers each)
1/8 cup plus 3 tbsp Garlic EVOO
1 tbsp Baklouti Green Chili Oil
4 cans (14.5 oz) diced tomatoes, undrained
1½ cups water
½ cup chili powder
1 tsp ground cumin
2 tsp Saigon cinnamon
1 tsp paprika
1 tsp dried oregano leaves, crushed
1 tsp red pepper flakes (or black pepper, if preferred)
½ cup sugar, Splenda, or honey
4-6 cans dark red kidney beans
Heat 3 tbsp Garlic Olive oil & 1 tsp Green Chili Oil in large Dutch oven or pot. Cook turkey meat with the onion and peppers over medium-high heat 5-7 min. or until meat begins to brown, stirring frequently and breaking up large lumps with spoon.
Stir in tomatoes; cook 5 min. Add water, chili powder, cinnamon, cumin, paprika, oregano, pepper flakes, and salt (to taste); mix well. Stir in beans and sweetener.
Bring to boil; reduce heat to medium low and simmer 30 min until thick.
Serve with your favorite toppings such as shredded cheddar cheese, chopped onions, sour cream, cilantro, etc…
Feel free to adjust amounts of ingredients to your taste. For example, I like a spicy, sweet chili, so I usually add more red pepper flakes and honey than the recipe calls for – Have fun with it and enjoy!