Turkey chili with beans tastes as good as any beef chili and is far healthier and lower in saturated fat.
This recipe for turkey chili with beans is my slight adaptation of one found in The Junior League at Home~a recipe collection from Junior Leagues across the U.S.
The cookbook calls this recipe “Favorite Chili Beans” and declares it the winner of a chili cooking competition.
If you think turkey chili surely must be boring, think again. With the right seasonings and a low and slow cook time, this typically bland meat becomes succulent, flavorful, and tender.
Savvy suggestion: Turkey meat is best seasoned BEFORE other ingredients are added to the pot.
After browning the turkey, I add the dry seasonings and mix until turkey crumbles are completely coated. Then, all other ingredients can be added and the chili cooked according to the recipe.
Cook’s note: I use and highly recommend Penzey’s medium hot chili powder. It received a recommended rating in Cook’s Illustrated taste tests and has a smoky, deep flavor that I prefer much more than anything I’ve found in grocery store chili powder
Beans: I like using all white beans in this chili, but black, kidney, and other varieties will also work.
Maple syrup: Don’t be tempted to leave this out; it makes a HUGE difference in the flavor of the chili and balances the seasoning perfectly.
If you have a crowd, a fun and yummy way to serve this chili is alongside these Perfect Baked Potatoes with Crispy, Garlicky, Salty Skins. In addition to offering a platter of these delish potatoes, I set out bowls of toppings for a potato bar. My favorites are chopped bacon, shredded sharp cheddar, sour cream & salsa. This is a fun, easy, and filling way to serve dinner to friends and family. Folks love it!
If you try these, please let me know what you think! As always, thanks for being a reader! Be blessed, and stay savvy!