I saw this mentioned on Apple a Day as Kelsey’s favorite chili recipe, so I wanted to give it a try. The weather has cooled down in Georgia and the leaves are definitely changing, so it is chili weather!
The recipe did not call for turkey but I decided to use it since I had some Italian turkey sausage leftover from this recipe. Also, I decided to use my slow cooker as opposed to letting it simmer on the range for four hours. It is definitely hearty and fills you up which is always nice. I like sour cream and shredded cheese as toppings for my chili with cornbread on the side, but you can definitely add corn chips or green onions or serve on top of rice.
Adapted from Jaime Deen via Apple a Day
1 lb. mixed ground turkey and Italian turkey sausage, casings removed
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
2 cups chopped celery
2-28-oz. cans diced tomatoes
1-28-oz. can whole peeled tomatoes
2 Tbsp. ground cumin
1/4 cup chili powder
1 Tbsp. dried oregano
1-14.5-oz. can pinto beans, drained and rinsed
1-14.5-oz. can black beans, drained and rinsed
1-14.5 oz. can kidney beans, drained and rinsed
Salt and black pepper, to taste
1. In a skillet, brown ground turkey and sausage, drain and set aside.
2. Spray a large pot with nonstick cooking spray and heat over medium heat. Add the onion, garlic, green pepper, and celery. Saute briefly. Stir in the diced and whole tomatoes. Add cumin, chili powder, and oregano and cook for about 8 minutes, or until vegetables are tender.