I am so happy that I am finally bringing you my recipe for turkey chili! I’ve been making this recipe for years, probably one of my all time favorites and my families too.
The cornbread waffles are perfectly perfect with this chili! Who doesn’t like cornbread with their chili?!?!
It’s healthy, filling, inexpensive and it makes a ton.
Here are your ingredients:
1.25 lbs. of Lean Ground Turkey (unseasoned)
1 40 oz. can Pinto Beans
1 15 oz. can White beans
1 15 oz can Red or Kidney beans
1 28 oz. can Crushed or Diced tomatoes
4 Green Bell Peppers
1 Brown Onion
1 Packet of McCormick’s Chili Seasoning Mix, Mild (I buy the low-sodium packet)
2 Tbsp. Olive Oil
Toppings-grated cheddar cheese & sour cream
Cornbread mix optional, but oh so good…
Now that you have all your ingredients, start by dicing up your whole onion and set aside.
Next dice up your bell peppers, make sure to take out the insides first and set aside.
Heat your skillet to medium-high and add in your 2 Tbsp. olive oil. Once heated, add in your ground turkey and start crumbling into bite size pieces.
Now that your ground turkey is in bite-size pieces, add all of your chopped onion and bell peppers.
Mix it all together and cook for 4-5 minutes, stirring occasionally.
While the meat is cooking, you can either cook this on the stove top of slow-cooker (I prefer the slow-cooker).
Open all of your cans and start pouring. Add all your beans.
Add in your tomato.
Empty your seasoning pack into the mix and stir it all together to evenly distribute the seasonings.
Once all the beans tomato and seasoning are mixed together, add in your meat mixture.
Stir it all together until it resembles this!
Put a lid on it and set your slow-cooker on low for 8 hrs. Deliciousness awaits…
When you almost ready to serve, prepare your cornbread.
Prepare your cornbread as directed on back of the box.
SECRET ingredient, add a heaping tbsp. of honey!
Heat your waffle maker.
When hot spray with non-stick cooking spray. Add in 1/4 – 1/3 cornbread mix, or however much your waffle iron can hold, cook for 1 min. 40 sec. for perfection. Repeat with remaining mixture.
Now ladle yourself a bowl of that delicious chili. Top with grated cheese and sour cream (optional).
You can also put this on top of a baked potato for a leftover option.
Happy Cooking and I KNOW you will love this!