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Mexican Turkey Chili


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1 pound ground turkey or chicken

1 cup chopped onions

1 clove garlic, minced

1 cup chopped bell pepper

1 cup chopped or grated carrot

1 1/2 cup tomato sauce

1 1/2 cup salsa

1 can black beans, drained and rinsed OR
1 small can corn niblets, drained

1 1/2 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 to 1 tablespoon brown sugar

salt and pepper to taste

12 oz bow-tie pasta, uncooked (about 7 cups dry)

sour cream

shredded cheddar cheese

chopped green onions


In a large, non-stick skillet, brown ground turkey over medium heat until no longer pink. Break up any large chunks with a fork. Add onions, garlic, bell pepper, and carrots. Cook and stir for 5 minutes, until vegetables have softened.

Stir in tomato sauce, salsa, beans or corn, chili powder, cumin, oregano and brown sugar.

Bring mixture to a boil, then lower heat and simmer for 10-15 minutes, stirring occasionally.

Meanwhile, prepare pasta according to package directions. Drain well. Divide pasta among six plates. Ladle chili over pasta. Place a dollop of sour cream in the center, then sprinkle with cheese and green onions.


I often double, or even quadruple, the recipe to feed a crowd or freeze for another meal.  For a quadruple recipe, I use 4 lbs. ground turkey, two 420 ml. jars of salsa and two 680 ml jars of strained tomatoes but quadruple all the spices and veggies.  It’s best to only triple the liquids if you’re using 4 pounds of meat to ensure it doesn’t get too soupy.  Also, for a large recipe I use some corn and a tin of black beans.  

Made with ground turkey, this chili is light and flavourful. Turn it into a perfect family dinner by serving it over a short pasta.


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