Turkey and Beef Chili

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The last time I attempted to make a pot of Chili, it was so spicy that no one could eat it except for my dear hubby.  I could only down a tiny bowl and it was a total bust.  I’d venture to say that not many taste testers could’ve handled the heat.  Why so hot?  Well, I met a can of Adobo Peppers for the first time, and, well… my goodness, they are HOT!  Then, without knowing how hot they were, I added my own spices and hot sauce too… yikes!  Big mistake with a hungry 2 & 4 year old.

Needless to say, I had to try again and attempted my own ‘new’ chili recipe last night.  The boys were quite nervous to take a bite after what I fed them last time, but I assured them it wasn’t spicy and wouldn’t you know, they gobbled it down!

2 empty bowls & 2 full little bellies… SUCCESS.

I also tried something different; I mixed together ground turkey and ground beef (something I usually don’t do).  My absolute favorite ground turkey is Kosher Ground Turkey from Trader Joes.  The flavor is like none other!  We also get our beef from a local farm.  I have to say; good meats make a big differencein my opinion.

I hope you and your family enjoy this recipe as much as we did!  Its not spicy but you can certainly add more spice, hot peppers and/or hot sauce to your bowl after the pot of chili is finished cooking.

Ingredients

1-2 Tbsp. EVOO

1 lb. Ground Turkey

1/2 lb. Ground Beef

5-6 Shallots, diced

3 tsp. Garlic, minced

1 Yellow Bell Pepper, diced

1 Red Bell Pepper, diced

1 can Red Kidney Beans, drained and rinsed

1 can Black Beans, drained and rinsed

1 can Yellow Corn, drained

1- 28 oz. can Petite Diced Tomatoes (NOT drained)

S & P

1 heaping Tbsp. Chili Powder

1 tsp. Cumin

Sprinkle of Garlic Powder

Shake of Taco Seasoning

Shredded Cheddar Cheese

*White or Brown Rice (I served this over brown rice)

Directions

Heat EVOO in a large pot over medium high.

Brown ground turkey and ground beef. Season meat with a little S&P

Add diced shallots and garlic, then bell peppers.  Saute all together.

Add beans, corn and tomatoes.

Season.  * Don’t forget to taste after you mix together to determine whether you want to add more heat or keep it mild!

Cover and reduce heat to low for as long as you wish.  (I let it sit on low for about 45 min.before serving to the kids)

 

Serve chili over white or brown rice and top with cheddar cheese and a dollop of sour cream! (I omit the SC)

xo

PS. If you like this recipe, please share and/or PIN to any of your Pinterest boards! Thanks, friends!

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Comments

  1. Sarah says:

    Never thought about putting chili on rice. Interesting touch. :) Looks good though! So happy your boys enjoy this. I have some PICKY eaters, not to mention Noah (almost 2) doesn’t seem to chew meat. He loves it, but just keeps putting more in his mouth and keeping it there like a chipmonk! lol I had to stop him one day because he was about to take a nap, and I realized he STILL had meat from lunch in his cheeks. hehe

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