Now that we’re into fall, my kids are requesting chili even though the weather still feels like summer. I love one pot meals like this, especially when I can get more than one meal out of it. Less work and less cleanup for me makes me happy.
I use mild Rotel and add the crushed red pepper individually to my bowl so this isn’t too spicy for the kids. They love eating this with Fritos Scoops.
- 1 20 oz. package ground turkey
- 2 tablespoons olive oil
- 1 yellow or white onion chopped
- 1 green pepper chopped
- 4 cloves garlic minced
- 1 28 oz. can tomato sauce
- 1 15 oz. can dark red kidney beans drained and rinsed
- 1 15 oz. can light red kidney beans drained and rinsed
- 1 14.5 oz. can diced tomatoes
- 1 10 oz. can diced tomatoes and green chilies (Rotel)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1/2 teaspoon basil
- freshly ground pepper
- 1/2 teaspoon crushed red pepper optional
- shredded cheese and sour cream for topping
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In a large saucepan, brown the ground turkey over medium heat. Drain well and put turkey on a plate lined with paper towels.
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Add the olive oil and onion and green pepper to the saucepan. Cook over medium heat for several minutes until the onions and peppers begin to soften.
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Add the garlic and cook for another minute.
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Add the turkey back in along with all the remaining ingredients, except for the toppings.
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Bring to a boil and then reduce heat to medium low and simmer for an hour.
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Enjoy with shredded cheese and sour cream.