Ingredients
Meat
- 2 heaping cups turkey – cooked and chopped
Vegetables
- 3 bell peppers – diced
- 1 large onion – diced
- 3 jalapeño peppers – diced
Canned Goods
- 15.5 oz. can kidney beans – juices strained
- 15.5 oz. can black beans – juices strained
- 15.5 oz. can corn – juices strained
- 14.5 oz. can diced tomatoes
- 16 oz. salsa – Dessert Pepper brand preferred
Spices and Seasonings
- 2 tbsp. olive oil
- 1 tbsp. barbecue sauce
- 2.5 tbsp. chili powder
- 2 tbsp. berbere spice or smoked paprika
- 1 tbsp. garlic powder
- 1.5 tsp. salt
- 1 tsp. pepper
Instructions
- Prepare Ingredients: Dice the bell peppers, onion, and jalapeño peppers finely. Strain the canned beans and corn to remove excess juices. Chop the cooked turkey if not already done.
- Heat Oil: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onions, bell peppers, and jalapeños to the skillet. Cook them, stirring occasionally, until the onions become translucent and the peppers soften slightly, about 5-7 minutes.
- Add Spices and Seasonings: Stir in the chili powder, berbere spice (or smoked paprika), garlic powder, salt, and pepper to the sautéed vegetables to coat and release their flavors. Cook for an additional 1-2 minutes to toast the spices.
- Add Turkey, Beans, and Corn: Mix the chopped turkey, kidney beans, black beans, and corn into the skillet. Stir thoroughly to combine all ingredients evenly with the spices and vegetables.
- Add Tomatoes and Salsa: Pour in the diced tomatoes and salsa, stirring to mix all ingredients completely. Add the barbecue sauce and incorporate well for a smoky, sweet flavor boost.
- Simmer Chili: Reduce heat to low and let the chili simmer uncovered for about 20-30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken to desired consistency.
- Final Taste and Adjust: Taste the chili and adjust salt, pepper, or additional chili powder if desired. Cook a few more minutes if adjustments are made.
- Serve: Serve the chili hot as a satisfying meal. It pairs well with toppings like shredded cheese, sour cream, or fresh herbs if desired.
Notes
- For a spicier chili, increase the number of jalapeños or add cayenne pepper.
- Use smoked paprika if berbere spice is unavailable to maintain a smoky flavor profile.
- Draining canned beans and corn reduces excess liquid and thickens the chili.
- Leftover chili tastes even better the next day as flavors continue to develop.
- Can be served with rice, cornbread, or tortilla chips for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
