Aunt Peggy’s Turkey Chili
Yield: approximately 2 quarts (or 6 servings, give or take)
Quick, easy and super satisfying, this flavorful meal is a go-to on busy nights and reheats beautifully.


Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 pound ground turkey
  • 1 tablespoon chili powder (I slightly round it)
  • 1 teaspoon each ground cumin and dried oregano
  • 1/2 teaspoon black pepper or ⅛ teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 (24-ounce) jar your favorite marinara or spaghetti sauce
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can corn, drained or 1¾ cups frozen corn
  • 1 cup chicken broth
  • Optional toppings: shredded cheddar or Mexican blend cheese; diced avocado, minced fresh cilantro; sliced green onions; crumbled tortilla chips; minced or sliced jalapeño pepper

Instructions

  1. Heat the oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat.  Add the onion and sauté until softened, 2-3 minutes.  Stir in the ground turkey, and brown the meat, crumbling as you go.  Add the chili powder, cumin, oregano, pepper and garlic powder in the final minute or two.

    Add the marinara sauce, black beans and corn.  Pour the broth into the sauce jar, replace the lid and shake the jar.  Pour the contents into the chili pot.  (This simply cleans out the jar and makes use of all the sauce.)

    Give everything a good stir, increase the heat to high and bring to a boil.  As soon as the chili boils, reduce the heat to low, cover and simmer for approximately 30 minutes. Serve with optional toppings of choice.


Notes

I often use ground turkey that includes the thigh meat, but you may use ground turkey breast if preferred.
This chili is not spicy.  For a hint more heat (on par with mild-medium salsa), you may use 1/4 teaspoon cayenne-or more to taste.
Aunt Peggy likes Alessio’s sauce.  I’ve used a variety of jarred sauces, mostly in the 24- to 28-ounce range.  Minor differences in size of jar may be disregarded. Three cups of homemade sauce may be substituted. (Note that Alessio’s happens to be one of the few brands that is still available in a 32-ounce jar; Aunt Peggy uses it all for a more pronounced tomato flavor.)
Aunt Peggy usually skips the broth for a thicker chili.  She also adds 1 teaspoon of sugar, which you may stir in with the marinara sauce if desired.


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