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Stoplight Pepper & Turkey Chili

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Stoplight Pepper & Turkey Chili:


Hello everybody!! How are ya today? I'm so glad you are here - we are going to talk chili before the season is over! Tomorrow it will be in the 50's here in the Great White North! Let the snow melt begin, please!

My all time FAVORITE chili recipe is Uptown Down-Home Chili by Rachael Ray. It is SO good.

But...I don't always have the TWENTY-ONE ingredients on hand to make it happen. Yes, that's right, twenty-one!!! But it's worth the trip to the grocery store if you're willing put forth the effort.

Over the years, I've developed my own chili recipe. It doesn't require an actual traffic light as the recipe name implies, rather I always buy those stoplight packs of bell peppers in the grocery store. You know...the ones with one red, yellow, and green bell peppers. As a result, this chili is jam packed with veggies for your family.

You will need:

1 package of stoplight peppers - or one red, yellow, and green bell pepper, diced
1 red onion, diced
4-6 cloves of garlic, minced
1 package ground turkey
olive oil
salt & pepper
1/2 cup chicken stock
2 tbsp chili powder
1 tbsp cumin {2 tbsp if you like the flavor}
1 tsp dried thyme or 2 springs fresh thyme {stems removed prior to serving}
2 tbsp Worcestershire sauce
1 28oz can fire roasted crushed tomatoes {I use Muir Glen}
1/2 cup packed cilantro leaves, chopped
***You can also add a can of rinsed and drained black beans if you like. I didn't have any one hand today.
Crock pot

Topping suggestions: chopped onion, sour cream, shredded Mexican cheese, avocado, chopped olives, tortilla chips, or anything else you like to mix in.

Prep all vegetables {bell peppers, onion, and garlic}. Set aside. Cook the ground turkey in a deep skillet drizzled with olive oil over medium-high heat until browned and no longer pink. Salt and pepper to taste. Remove from pan, and set aside in another bowl.




Without washing the pan, add the vegetables back into the skillet and cook about 5-7 minutes over medium heat until translucent. Push veggies to the side and add the turkey back to the pan. Mix together and add the chili powder, cumin, thyme, Worcestershire sauce, and chicken stock. Stir together and continue to cook until the liquid is almost gone. Transfer the veggie/meat mixture into the crock pot.




Add the crushed tomatoes to the crock pot. I puree mine first because my kids don't like to see tomato chunks. You know, whatever helps it go down! Stir together.




Add the chopped cilantro and stir again to combine. Cook on low for 8 hours or high for 4 hours to mingle the flavors and ingredients.




When you are ready to serve, prep and set out your selected toppings. I like to serve the chili in small bowls with tortilla chips for scooping instead of spoons. But you should serve it however you like! Make sure to taste your chili and add salt and pepper to your liking. Makes about 8 servings.




And here's my lunch after the chili photo shoot...





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