ROASTED PEPPERS TURKEY CHILI

Posted on by eefulton

This is the perfect spin on traditional chili. It’s so warm & satisfying, especially once the weather starts to cool down. OR when it’s raining for 10 thousand years like it has been here in Knoxville!

I know most people only like soup or chili in the winter, but I love it all year round, baby! Like, all the food your eating is hot, right? It’s not like in summer all we eat is salad & ice cream. But honestly that’s not a terrible idea.

But anyway! This chili is one of my favorites! I love the roasted peppers. They get so soft, a little charred & completely sweet. Hello! Sign me up.

Happy cooking! xx

ellyn

SERVINGS: 6-8

INGREDIENTS:

  • salt, pepper & garlic powder
  • 1 of each – orange pepper, red pepper & jalapeno
  • 1 large yellow onion
  • 1 lb ground turkey
  • ½ teaspoon cayenne
  • 2 tablespoons garlic powder
  • 1 tablespoon pepper
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1 can each of light red kidney beans, cannellini beans & chili beans
  • 1 can Rotel
  • 2 cups chicken stock
  • 1 cup frozen corn
  • zest of 1 lime
  • juice of 1 lime / about ¼ cup
  • ¼ cup honey

INSTRUCTIONS:

  1. Preheat oven to 450. Roughly slice the bell peppers ( into about 4 pieces ), leaving the jalapeno whole. Drizzle with olive oil, sprinkle with salt, pepper & garlic powder. Roast for 20 minutes, flipping ½ way through cooking time. Set aside.
  2. To a pot ( I love using a Dutch Oven for this! ) drizzle about a tablespoon of olive oil & bring to medium high heat. Add diced onion. Cook until translucent, move to the side of the pot. 
  3. Add ground turkey to the pot. It will brown better if it is at room temperature. Once the turkey is cooked through, mix with onions & add all the seasonings. 
  4. Let this mixture cook for another 2 minutes to allow seasonings to toast.
  5. Once peppers have cooled, roughly chop them. I like to keep the bell peppers large & chop the jalapeno pretty small. For a less spicy version, remove the seeds from the jalapeno.
  6. Drain the beans – but do not rinse.
  7. To the pot add beans, Rotel, chicken stock & corn. Let simmer, covered, for 30 minutes.
  8. After the soup has simmered, add lime zest, lime juice & honey. 
  9. Enjoy! 

OPTIONAL TOPPINGS: tortilla chips, avocado, cheddar cheese, cilantro, sour cream.