Turkey Chili
A warm and hearty chili for Fall and Winter. Adapted from Dinner with Julie by Julie Van Rosendaal.
8 people
8 people
  • grape seed or ollive oil for cooking
  • 1 onion (or shallots) peeled and chopped
  • 1 carrot peeled and shopped
  • 1-2 celery stalks chopped
  • 1 lb Winter’s Turkey
  • 1/4 – 1/2 cup cilantro chopped
  • 2 garlic cloves crushed
  • 2 tbsp chili powder
  • 1 tbsp Cumin
  • salt and pepper to taste
  • 1 cup turkey stalk
  • 1 butternut squash peeled and chopped
  • 1 apple diced
  • 1 can diced or crushed tomatoes
  • 1 can black beans drained
  1. Set a large pot over medium heat and add oil. Add onion (shallots), carrot, celery and cook for 5 minutes. Add ground turkey and cook until the meat is light brown. Add cilantro (you can save some to garnish the bowls) garlic, chili powder, cumin and salt and pepper. Cook for another minute.
  2. Add the turkey stock, squash, apple, black beans and tomatoes. Bring to a simmer and cook for 30-45 minutes. Season with salt. Serve immediately or refrigerate overnight.