Hearty Turkey Chili
As fall is here, it’s time for fall cooking and that also means making a bit pot of Hearty Turkey Chili. I’m sharing this recipe in partnership with Acorn Influence and Sprouts, all thoughts and opinions are my own.
As fall moves into full swing, my kitchen transforms into really the heart of our home. I’m sure it is most of the year, but it seems like in the summer, I’m rarely in the kitchen because it’s just SO HOT in Oklahoma. Then, fall comes in and a cool, crisp breeze comes through, suddenly I’m anxious to get back in the kitchen again. That’s exactly what has happened lately, not to mention my new dutch oven is making me that much more excited to make delicious chili and soup recipes.
This week I stopped into Sprouts to shop the “Better For You Brand Sale”. I’ve actually mentioned this in the past, it’s one of my all time favorite sales at Sprouts. Many brands are 35% off such as Annie’s, Larabar, Cascadian Farms Organic, Found Should Taste Good, Immaculate, Epic, Mountain High, and Muir Glen Organics. I should just say ‘Kristy’s Favorite Brands’ are on sale! It’s definitely my favorite, I saw that Muir Glen Organics was on sale and decided that meant chili was on our menu. I even picked up some corn meal too so that I could whip up some cornbread.
My daughter and I LOVE going to Sprouts. She happens to enjoy the bulk bins, but honestly so do I! We spent the morning shopping at Sprouts, and she was excited to pick up some Annie’s snacks for school. These are perfect for the Halloween season and they are just the right size too.
After we stopped into Sprouts and had the ingredients ready, I went ahead and made the Hearty Turkey Chili. Once I had the chili nicely simmering, I added a little bit into a mason jar and topped it with the cornbread batter. Then, you can simply put it in the oven and let the cornbread bake right on top.
Hearty Turkey Chili
- 1 lb Ground Turkey
- 2 16oz Cans of Chili Beans
- 1 14.5oz Can of Beef Broth
- 1 14.5oz Can of Muir Glen Petite Diced Tomatoes
- 1/4 Cup Sweet Onion, Chopped
- 1 Garlic Clove
- 1 Tsp Chili Powder
- 1/2 Cup of Ketchup
- Cook and drain the ground turkey, then add it into a large stock pot or dutch oven.
- Add in the remaining ingredients.
- Stir the ingredients and mix well.
- Cover and let simmer and boil on low for about 20-30 minutes, stir occasionally, until warm and thickened.
- Serve either with cornbread on top or on the side.
Note: If you want to serve this in mason jars, simply prepare the cornbread batter, then divide up the chili into pint sized mason jars. Once it's divided, add cornbread batter to the top and bake in the oven as instructed on the cornbread recipe you are using.
How perfect is this? It’s great for parties or entertaining guests, or simply for family. My family loved eating our chili this way; however, I also made some the traditional way too.
Now, it’s time to enjoy a delicious bowl of chili, but first head on over to Sprouts and stock up! It’s the perfect time to stock those pantries for the fall season.