• January 27, 2020

Tom’s 3-Bean and Turkey Chili

Tom’s 3-Bean and Turkey Chili

Tom’s 3-Bean and Turkey Chili 818 1024 Cooking Aboard with Jill

Tom is a friend of mine from a local restaurant. I enjoy hanging out with him and other local friends when Dave is away. He mentioned his chili recipe one evening, and I asked for the recipe. Tom’s 3-Bean and Turkey Chili has an amazing mix of flavors, and I love the taste of all three types of beans. This recipe is more on the spicy side, so if you prefer less spice, use fewer of the minced jalapenos and chili flakes

 Olive oil
 1 ½ tbsp chili powder
 1 tbsp paprika
 1 tsp cumin
 1 tsp curry powder
 1 tsp cayenne pepper*
 1 tsp black pepper
 ½ tsp salt
 ½ tsp chili flakes or red pepper flakes *
 1 large onion, chopped
 3 cloves garlic, minced
 3 jalapenos, seeds removed and minced*
 1 bell pepper (your favorite color), chopped
 1 tbsp Worcestershire sauce
 Two 28-ounce cans of crushed, peeled or diced tomatoes (pulverized in the food processor)
 1 can kidney beans, washed and drained
 1 can black beans, washed and drained
 1 can pinto beans, washed and drained
 1 ½ pounds ground turkey
 Shredded cheese and sour cream, to garnish
 *Use smaller quantities if you don’t want the chili to be too hot. You can also serve these ingredients at the end if your guests would like to add a little more heat.

1

2

In a Dutch oven, pour in some olive oil and heat on medium high. Add the onion and cook until translucent.

3

4

Add the garlic, bell pepper and jalapenos. Stir and cook for a couple minutes. Remove the veggies from the pan and set aside on a plate. With a little more olive oil, brown the ground turkey,

5

Add all the spices

6

Worcestershire sauce and tomato sauce. Stir and add back in the sautéed veggies. Cook over low heat for one hour covered.

7

Add the 3 cans of beans and stir. The chili can be covered and left on low heat until you are ready to serve. I like to have some sour cream and cheese for toppings along with cornbread. This can feed 6-8 people.

Ingredients

 Olive oil
 1 ½ tbsp chili powder
 1 tbsp paprika
 1 tsp cumin
 1 tsp curry powder
 1 tsp cayenne pepper*
 1 tsp black pepper
 ½ tsp salt
 ½ tsp chili flakes or red pepper flakes *
 1 large onion, chopped
 3 cloves garlic, minced
 3 jalapenos, seeds removed and minced*
 1 bell pepper (your favorite color), chopped
 1 tbsp Worcestershire sauce
 Two 28-ounce cans of crushed, peeled or diced tomatoes (pulverized in the food processor)
 1 can kidney beans, washed and drained
 1 can black beans, washed and drained
 1 can pinto beans, washed and drained
 1 ½ pounds ground turkey
 Shredded cheese and sour cream, to garnish
 *Use smaller quantities if you don’t want the chili to be too hot. You can also serve these ingredients at the end if your guests would like to add a little more heat.

Directions

1

2

In a Dutch oven, pour in some olive oil and heat on medium high. Add the onion and cook until translucent.

3

4

Add the garlic, bell pepper and jalapenos. Stir and cook for a couple minutes. Remove the veggies from the pan and set aside on a plate. With a little more olive oil, brown the ground turkey,

5

Add all the spices

6

Worcestershire sauce and tomato sauce. Stir and add back in the sautéed veggies. Cook over low heat for one hour covered.

7

Add the 3 cans of beans and stir. The chili can be covered and left on low heat until you are ready to serve. I like to have some sour cream and cheese for toppings along with cornbread. This can feed 6-8 people.

Tom’s 3-Bean and Turkey Chili

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