If you’re looking for a super-easy, delicious, crowd-pleasing chili for Superbowl Sunday – or any winter evening – this is the chili for you. I’ve been making it for my family for at least 15 years, and I’ve made it for nearly all of our friends at some point. The homemade cornbread that goes with it is an absolute must!
If this recipe isn’t what you’re looking for, check out the others in our chili roundup – scroll to the bottom of this page for other great options!
Easy Turkey Chili
Serves 6 (double or triple it – it freezes well!)
Prep time: 35 minutes
Cook time: 1 hour (though you can leave it on a low heat for much longer)
1 tsp olive oil
1 lb. Italian turkey sausage, removed from casings (I use spicy, but you can use mild, too)
1 cup coarsely chopped onions
1 cup coarsely chopped carrots
1 1/2 Tbsp. chili powder (you may want to decrease this to 1/2 Tbsp. if using spicy turkey sausage)
1 Tbsp. minced garlic
1 tsp. ground cumin
1/2 tsp salt
1 can (28 oz) chopped tomatoes
1 can (appx. 15 oz.) black beans
1 can (5 oz) chopped green chilies
Heat oil in large pot. Add next 7 ingredients and cook until sausage is no longer pink. Add tomatoes, beans and chilies. Bring to a low boil. Reduce heat and simmer for at least an hour. Season with more salt if needed.
Toppings: Cheddar cheese, avocado, sour cream, extra onions
Serve with warm cornbread.
Prep time: 15 minutes
Cook time: 35 minutes
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups whole milk (do not substitute low or non-fat)
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted
Preheat oven to 350°
Grease an 8″ square baking pan
Combine flour, sugar, corn meal, baking powder and salt in medium bowl.
Combine milk, eggs, vegetable oil and butter in small bowl – mix well.
Add to flour mixture; stir until just blended. Pour into greased pan.
Bake for 35 minutes or until a wooden pick inserted in the center comes out clean.