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Spicy Turkey Chili

"This peppery chili is not for the faint of stomach," assures Margaret Shauers of Great Bend, Kansas. "It's saucy and satisfying---according to my daughter, it's the one thing she can taste when she has a cold. It also freezes very well," adds Margaret.
  • Total Time
    Prep: 5 min. Cook: 1 hour
  • Makes
    14 servings (3-1/2 quarts)

Ingredients

  • 2 pounds ground turkey or turkey sausage
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups beef broth or beer
  • 2 to 3 tablespoons chili powder
  • 2 teaspoons Italian seasoning
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1 jalapeno pepper, finely chopped
  • Dash cayenne pepper

Directions

  • In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add remaining ingredients.
  • Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 195 calories, 10g fat (3g saturated fat), 44mg cholesterol, 470mg sodium, 14g carbohydrate (2g sugars, 4g fiber), 14g protein.

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