Yes I called this Wicked Hot Chili. I’m from New England, it’s just what we say. But in all seriousness, this chili packs some spice! Which is great for when your apartment is chilly and you want to save some money by not turning up the heat. This will give you a nice sweaty glow 😉
I know any southerners reading this post will say this is not the way chili is made, but it’s how we made it. And we LOVED it. I also made a skillet cornbread to go with the chili and I’ll post that soon and link it here when I do.
Part of the reason I decided to make a turkey chili is that I wanted a low calorie chili option to go along with my New Year’s resolutions (Hey “30 before 30” weight loss goal!). This chili didn’t taste like “diet food”. It’s just real food, put together intelligently and executed deliciously. You don’t need a fancy diet, just smarter options.
Wicked Hot Turkey Chili
- 2 Tsp Olive Oil
- 1 Small Yellow Onion
- 1 Cup Chopped Bell Pepper
- 1 Pound Ground Turkey
- 4 Tbsp Chili Powder
- 2 Tsp Ground Cumin
- 1/2 Tsp Crushed Red Pepper Flakes
- 1 Tsp Pepper
- 1 Tsp Salt
- 1/2 Cup Jalapeños
- 1 Can Diced Tomatoes
- 2 Cans Kidney Beans
In a large pot, sauté onion and pepper in olive oil for 5-7 minutes.
Add ground turkey and cook meat until no longer pink.
Mix in chili powder, ground cumin, crushed red pepper flakes, pepper and salt.
Stir in tomatoes, jalapeños and kidney beans. Bring to a boil for a few minutes, then reduce heat and simmer for 45 minutes until chili thickens and the flavor fully develops.
Spoon into a bowl and enjoy with a slice or cornbread!