With the weather changing and the temperatures dropping, chili is one of my favorite stand by recipes to make every Fall & Winter. As a healthier alternative, my family and I started making chili using ground turkey instead of ground beef. We usually buy the Jenni O brand Lean, which is 93% lean and only 7% fat. I used to use the McCormick's chili season packet, but decided to look for a recipe using individual spices and then we could tweak it to our liking. I found this recipe a few years ago at Allrecipes.com and it is definitely a keeper!
Here are my ingredients, minus the onion, garlic and turkey, which were already in the pot :)
I followed most of the recipe, however we like extra beans (can you believe it, my kiddos eat beans! hooray!)so we had 2 cans instead of one and also added a small can of tomato sauce. I had pinto beans on hand instead of kidney beans and I think they work just fine. To offset the added ingredients, I also added a tad more chili powder, cumin and cayenne pepper. We like it a bit spicy!
Simmering long enough is definitely the secret to getting the best flavor. The recipe calls for 30 minutes to simmer but even a little longer is better.
I used my new Le Crueset which I am in love with and it turned out fabulous! Add a little shredded cheddar cheese on top and a side of cornbread and you are set!! Best of all there are plenty of leftovers for another meal or you can portion some out to freeze for a later date. Enjoy!