I’m a HUGE fan of chili. I’ve shared my regular ground beef chili recipe with you guys here on the blog before. You can find that recipe and video of the recipe HERE. The turkey chili recipe I use is a version of one my mother-in-law sent me a long time ago. I remember the first time I tasted it. We had just flown back to Indiana from either Portland, OR or DC where we were living (I can’t remember which one it was). It was a late night, and my mother-in-law had whipped up this chili during the day, and left it on the stove for us when we got in that night. It was so good, I literally ate 3 or 4 bowls.
I had her send me the recipe the next day, and I’ve been making my rendition of it every since. I think our recipes are pretty similar, but sometimes I add a bit more spices. The other day when I was making it I accidentally dumped cinnamon in it thinking it was cumin (randomly it didn’t turn out bad, but I would recommend leaving the cinnamon out, lol).
1 white or yellow onion, diced
2 lbs ground turkey (I like to use the most lean version I can find, this way I don’t have to drain out any fat)
2 cans of cannelini beans
2 boxes of chicken broth
2 tablespoons chili powder
2 tablespoons cumin
2 handfuls of fresh spinach
salt & pepper to taste
- Sautee onion in olive oil until onions start to become translucent
- Add the ground turkey to the onions & cook through. I like to add my spices into the ground turkey as it cooks as well.
- Add the cannelini beans & chicken broth; stir together
- Let the soup cook for about an hour on medium-low heat. Add the spinach just before serving.
Super easy, and super delicious! I swear I make this at least once a week during the colder months! It’s so good leftover too!
Thanks for stopping by, and happy cooking!