A Junior League Cookbook Prize Winning Chili
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. I’ve adapted this recipe for my family, and everyone loves it.
How do you make ground turkey flavorful?
Bland ground turkey can be made very flavorful with several seasonings. One of my favorites is the dry ranch dressing mix. I sprinkle it on the ground turkey once it has been browned and drained.
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.
Vary the beans in this recipe
You can switch up the variety of canned beans in this recipe. I’ve used all white (navy & kidney), white and black, and kidney beans. Chili beans with seasoning will work, but I prefer beans that are not already seasoned.
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!
- 2 (16 oz) cans petite diced tomatoes
- 2 cans beans (I prefer navy beans or Northern beans)
- 2 pounds ground turkey
- 1 packet dry ranch dressing mix
- 2 TB extra virgin olive oil
- 1 large onion, chopped (frozen chopped onion works great)
- 3-4 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped (use a fresh jalapeno rather than pickled from a jar)
- 1 TB plus 1 tsp chili powder
- 1 1/2 tsp. ground cumin
- 1/4 cup maple syrup
- 1 (6-oz) tomato paste
- salt & pepper to taste
- 1/2 - 1 cup water (to desired consistency)
- Brown turkey meat in EVOO; breaking meat into small pieces as it cooks.
- When the meat begins to turn brown, add onion, diced jalapeno, and garlic. Continue until meat is completely brown.
- When the meat is brown, drain turkey; season with ranch mix, salt & pepper.
- Place turkey and all other ingredients in slow cooker; stir well to combine.
- Cook on high 3-4 hours or low 7-8.
Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 447mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 22g