Hands On Time: 15 minutes
Total Time: 35 minutes
1 tablespoon extra-virgin olive oil
1 red onion, diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 green pepper, seeded and diced
3 pounds ground turkey
2 tablespoons chili powder, plus more to taste
2 (28-ounce) cans low-sodium chopped tomatoes
1 (16-ounce) can chili beans
1 (16-ounce) can white beans, drained and rinsed
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 bunch fresh cilantro, chopped
In a large stock pot, heat the oil over medium heat. Add the onion and the peppers and cook, stirring frequently, until soft, about 10 minutes. Add the ground turkey and cook, stirring frequently, until no longer pink. Stir in the chili powder, followed by the tomatoes. Bring the mixture to a simmer and cook for 10 minutes. Add the beans, brown sugar and cilantro, return to a simmer, and cook until heated through. Serve.
About the recipe
Of all the wonderful soups that rotate onto the Souper Jenny menu, one is a daily constant: My Dad’s Turkey Chili. “It really is my dad’s recipe, ” said owner Jenny Levison. “He is an attorney here in Atlanta.” The chili has the spicy heat one would expect, with an added surprise: sweetness, like baked beans.
Using ground turkey means you don’t have to drain the cooked meat of its fat, adding to the simplicity of this hearty stew. The touch of brown sugar may go against chili-recipe precedent, but the outcome needs no defense.
Recipe courtesy of Souper Jenny in Atlanta, Ga.