The Turkey and Red Bean Chili


Here is my 3rd Chili recipe, and probably one of my favorites. 🙂 This recipe will make a gallon of chili (give or take), which also freezes well. From start to finish, it will take about 3 hours, but well worth it. 🙂  It will give you 16 cups, 8 pints, or 4 quarts. I always make large batches, because I figure I already have out my pots, pans, stainer, cutting board, knife, and time into this, so I might as well make it worth my while. Lol.  🙂 Here we go…..

Step 1 –

Cook 2 pounds red beans, only in water (about 1.5 to 2 hours), with no salt (because salt hardens your beans, and won’t allow water in your bean to tenderize it), then drain beans and rinse, put on the side.

Step 2 –

In a gallon sized pot, on medium heat, brown 1 pound lean ground turkey, with 4 teaspoons olive oil, and break into small pieces, while cooking (add a little water, if needed, during sautéing). This will become your main cooking pot, and you will add everything in it, later on.

Step 3 –

Add into pan and sauté on medium heat, until tender:
1 large onion, chopped
1/2 bell pepper, chopped

Step 3 –

Add to turkey and veggies, and cook on medium/low heat, until boiling:
2 small cans tomatoes with chilies
(4) 6 ounce cans tomato paste
3 quarts water (or 96 ounces water)
4 cloves minced garlic
3-4 teaspoons salt (more or less, depending on your taste buds)
3 teaspoons sugar
3 Tablespoons chili powder
3 Tablespoons cumin powder

Mix well.

Step 4 –

Add your cooked, drained,  and rinsed beans. Mix well. Cover. Simmer for 1 hour on low heat, stirring about 4 times during cooking. Remove from heat. Let cool a few minutes. That’s it! Enjoy!


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