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.
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
“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.”
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.
RAINBOW TURKEY CHILI
- 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
- 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.
- Add the ground turkey to the pot and break apart the meat. Cook until there’s no pink left.
- Dump the chili powder, cumin, oregano, garlic powder, onion powder, salt, and cayenne pepper into the pot and stir until it’s evenly mixed.
- 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.
- 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!
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.