This smoky and spicy chili is a STAPLE in our place when the weather turns cool. Double the recipe, freeze into individual portions, make for a weeknight meal... either way, enjoy when you are in a pinch for lunch or dinner!
I'm not much for talking, so I'm going to make this one easy for you... grab the ingredients and get cooking!
1 T Extra Virgin Olive Oil
1 T Minced Garlic
1 LB Lean Ground Turkey (I used 93/7)
1/4 C Spicy BBQ Sauce (I used Night of the Living BBQ from Kansas City)
1 t onion powder
2 T chili powder
1 t kosher salt
2 C Water
1 14oz can Chili Beans
1 14oz can Dark Red Kidney Beans
2/3 c frozen or canned corn
1 28oz can of tomato puree
8oz sliced fresh or canned mushrooms
In a large pot, heat olive oil on medium heat, add minced garlic and let cook for about 30 seconds, do not burn.
Add the ground turkey to the pot, breaking up the meat as it begins to brown.
Add in the BBQ sauce and spices, stir to combine before adding in the water. Let the mixture come to a boil before adding in the remainder of the ingredients.
Turn the heat to low and cover for about an hour, stirring every 10-15 minutes.
Remove from heat, let the chili cool a bit, uncovered before serving. Taste in case you want to add more chili powder for spice or if it needs more salt.
If freezing, let the mixture cool completely before transferring to freezer safe dishes.
*Optional, brown the ground turkey with the olive oil and minced garlic, transfer to a crock pot, combine all remaining ingredients, stir and cook on low 6-8 hours or high 3-4 hours.
Serving the Chili
This chili is great by itself, but I like to mix things up in terms of bases to bulk it up or toppings to take the chili to the next level.
Already cooked bases for the chili:
roasted Idaho or sweet potatoes
shredded sharp cheddar
sour cream or plain Greek yogurt
hot sauce or Tabasco
Serve this as a chili bar so friends and family can develop their own DIY chili bowl!