Rainbow Turkey Chili

This Rainbow Turkey Chili has as much color as it does taste. It’s full of nutrients and has a rich blend of protein and fiber. The perfect recipe for a chilly day—pun intended. 

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When I think of chili, football games, cozy blankets and corn bread come to mind. But the first time Jackson and I decided to cook chili we were torn on what to make for our side. After getting all the ingredients to make chili, our conversation went something like this:

“Should we get some cinnamon rolls?” – Jackson

“Sure! Wait. Why?” – Chelsea

“To go with the chili?” – Jackson

*shocked face*

“You want to get cinnamon rolls to go with our chili? Don’t you mean corn bread?” – Chelsea

“No… I mean cinnamon rolls. We ate that all the time growing up. Didn’t you?” – Jackson

“No. You’re weird. But let’s get cinnamon rolls anyway because they’re delicious.” –  Chelsea

I’m still a firm believer that corn bread is the ultimate item to pair with chili, but if there’s an occasion to have cinnamon rolls you can bet I’ll be on board.

When I told my mom how funny it was that Jackson paired cinnamon rolls and chili. She said, “That’s not weird. We had that for school lunches all the time when I was a kid.”

What?!

Mind blown. My own mother. The one who raised me on chili and corn bread.

Anyway, chili and cinnamon rolls is a thing and even though it sounds weird, you should give it a try.

green peppers

rainbow chili

RAINBOW TURKEY CHILI

Ingredients

  • 1 lb ground turkey
  • 1 onion, diced
  • 1 large green bell pepper, diced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 2 (15 oz) cans diced tomatoes
  • 1 (15 ox) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can corn, rinsed and drained
  • 1 cup chicken broth

Directions

  1. Add some oil to a large pot over medium heat on the stove. Dump the onion and pepper into the pot. Saute for about 5 minutes.
  2. Add the ground turkey to the pot and break apart the meat. Cook until there’s no pink left.
  3. Dump the chili powder, cumin, oregano, garlic powder, onion powder, salt, and cayenne pepper into the pot and stir until it’s evenly mixed.
  4. Add the tomatoes, black beans, kidney beans, corn, and chicken to the pot. Stir and bring to a boil. Then, reduce the heat to a simmer and cover the pot for 30-45 minutes. This helps the flavors come together and the chili thicken.
  5. Serve with cheese on top, crackers on the side, or a dollop of sour cream. Makes six servings.

Slow Cooker Adaptation

To make this in a slow cooker, brown the onion and turkey ahead of time and reduce the chicken broth to half the amount. Cook for 3-4 hours on high or 6-7 hours on low. As long as the flavors have had enough time to blend together and it’s a desirable temperate, it’s ready to go!

Notes

To add even more colors to your chili, add in yellow, orange, and red diced bell peppers.
If you want a more runny chili, include an additional ¼ cup of chicken broth or water.

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