Fall Turkey Chili

Fall Turkey Chili

  • 2 teaspoons olive or vegetable oil
  • 1 large yellow or purple onion, peeled and chopped
  • 2 bell peppers (any color is fine), seeded and diced
  • 3 garlic cloves, peeled and finely chopped
  • 1¼ pound ground turkey or ground chicken
  • 2 to 4 tablespoons chili powder
  • 1½ teaspoon dried oregano
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes, if you like spicy
  • ¼ teaspoon cayenne (if you like spicy)
  • 2 16-ounce cans dark red kidney beans, drained and rinsed well with cold water
  • 1 16-ounce can black beans, drained and rinsed well with cold water
  • 1 28-ounce can diced tomatoes, including the juice
  • 1 28-ounce can tomato puree

1. Put the pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it is hot, add the oil.

2. Add the onion, peppers, and garlic and cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time.

3. Add the turkey (or chicken), a little bit at a time, stirring after each addition until it just starts to turn white.

4. Add the spices and cook, stirring, 5 minutes. Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.

5. Take the lid off and cook uncovered for 30 more minutes. Set aside to cool.

reprinted with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, September 2014

Vegetarian Chili

Vegetarian Chili

Prep: 15 minutes Cook: 1 hour Ready in: 1 hour 15 minutes


1 tablespoon olive ooil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4ounce) cans chopped green chile peppers, grained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn


Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans and black beans. Bring to a boil, reduce heat to low and simmer 45 minutes. Stir in the corn and continue cooking 5 minutes before serving


Serves: 8

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