I don’t know about you, but chili is one of my favorite winter meals. Paired with some cornbread, it just hits the spot on a cold day. I usually make my chili in a crockpot but there are days where I either forget to take the ground turkey out of the freezer (we buy most meat in bulk and freeze it until we need it) or I don’t have enough time to chop veggies and put them in the crockpot before work. No good.
While chili is best cooked low and slow, I’ve figured out a way to make GOOD chili in under an hour. You can definitely let it simmer for longer, but you could honestly have this done and on the table in 30-45 minutes depending on how picky you are about your chili. Talk about awesome!
The key to this recipe is using what’s easy- frozen chopped bell peppers and onions. It would seem counterintuitive to put something frozen in something that needs to be ready quickly, but it actually speeds up the time it takes for the veggies to get tender. I found my bag of veggies in the freezer section of Kroger and I got the Kroger brand, but I’m sure there are other brands. You can also increase the amount of the frozen veggies if you can’t find a 12 ounce bag specifically. The water will evaporate in the cooking process, I promise.
Another note- make sure you don’t get one that is pre-seasoned! Asian style veggies don’t generally taste right in chili- not that I’m speaking from experience (I am).
All that being said, let’s get into it!
- 1 pound lean ground turkey, thawed
- Salt, garlic powder, and pepper to taste
- 1- 15 oz can chili beans (NOT drained)
- 2- 15oz cans kidney beans drained
- 1 can diced tomatoes, drained
- 1 small can (8 oz) tomato sauce
- 1 packet chili seasoning
- 1- 12oz bag of frozen chopped bell pepper and onion.
- Sour cream, shredded cheddar, and green onion for garnish (optional)
- Set your stovetop to medium high and let an 8 quart pot get warm.
- Add your turkey, salt, pepper, and garlic powder to the pot and stir until the turkey is cooked through.
- Dump in everything else and stir it until it's combined.
- Keep the heat on medium high and cover for 5 minutes
- Stir and lower the heat to medium.
- Keep the heat on medium for 15-20 minutes and cover, stirring every 5 minutes or so.
- Remove the lid and lower the heat to medium low. Let simmer for at least 10 minutes or until you are ready to serve, stirring occasionally.
- Top with your favorite toppings and enjoy!
The longer it sits, the thicker it gets, obviously, but this recipe is great when you want some hot chili in a pinch. I top mine with sour cream, sharp shredded cheddar, and fresh green onion. Life hack: buy the fresh green onion from the store and stick it in water when you’re done. It’ll grow back as long as the roots are in tact. I’ve been using this one for a couple of weeks now!
The best part about chili is that it just gets better with time and it makes enough servings for my family to have leftovers! Overall, this one is a win in our house.