Turkey Chili​

(This recipe makes a LOT, so I usually portion it into containers and freeze for later) 

​

Ingredients:

-2 lbs. ground turkey

-2 onions, diced

-2 red peppers, diced

-2-3 tsp minced garlic

-2 cans fire roasted tomatoes

-2 cans red kidney beans, drained and rinsed

-1 can cannellini beans, drained and rinsed

-1 can chick peas, drained

-1 can of corn, drained

-2 lil cans diced green chilis

-2 Tbsp tomato paste

-3 Tbsp chili powder

-1 Tbsp cumin

-Dash or two of cayenne

-Salt & pepper to taste

​​​

Directions:

-Brown the turkey in a large pot or dutch oven over medium heat with a generous sprinkle of salt and pepper and a dash or two of chili powder. 

-Add the onions and red peppers and cook, stirring often, until softened.

-Add all your cans, tomato paste, and spices and stir to combine. 

-Add salt and pepper to taste. 

-Cover and let it simmer on low for 20-30 minutes so all the flavors can meld together. The longer it cooks, the better it will be. If it seems too runny, take the lid off and cook for a bit uncovered.

-Taste and season with salt or spices if needed. 

-Remove from heat and allow to cool before portioning into freezer containers. 

-Cool completely before freezing,

​

To reheat at camp:

-Allow to thaw in the cooler. 

- Heat in a pot on your camp stove and serve with shredded cheese, a dollop of plain yogurt and tortilla chips. 

​

​

​