Terrific Turkey Chili

So recently in the food world at the English household, we have been cookin' up some "good eats" as Alton Brown would say.  Recently on the menu: chicken florentine, poppyseed chicken, whole wheat baked ziti, lentil stew with deer sausage, and tonight, "terrific turkey chili."  The name for tonight's dish doesn't do it justice... just sounds silly for such a fresh, full flavored dish!  We tried to think of a better name, but never came up with anything.  Recently, I have been so impressed by the recipes I have been getting off of allrecipes.com.  Some of my favorite new dishes have come from this website. Amazing! I also love the reviews.  Anyways, back to tonight's dinner.... when I first saw this recipe and read zucchini, I was like, zucchini???......in chili???... Hmm, lets give it a try.  Oh my goodness was it good.  Jesse loved the fresh veggies in this chili.  The only change was that we added corn.  Black beans would be a nice touch too, but didn't have those this time.  This chili is far from your average ground beef, tomatoes, beans, and chili seasoning... takes a little bit more time, but ooohh the flavor!  I also made Beagle Bagel chicken salad tonight for lunches this week... yum.  Have I ever shared that recipe? I'll save that for another post.  On the menu next week: tomato basil soup with grilled cheese. Anyone want to join??  

Speaking of all of this eating, yes, I have still been training for the half-marathon.  Did 6 miles last night, which I as so proud of (farthest I have ever run), however, still a long way to go to 13.1!  December 4th is fast approaching, so trying to stay on schedule- 8 miles on Thursday. eek.

I'll leave you with the recipe from tonight, compliments of allrecipes.com.  Hope you enjoy!

Terrific Turkey Chili



  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can beef broth
  • 1 (7 ounce) can salsa
  • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
  • 1 (7 ounce) can chopped green chile peppers
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 3 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onions, chopped
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese


  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
  5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

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