KITCHEN SCOOP: Super Bowl chili

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Submitted: Sat, 02/02/2013 - 3:12am
Updated: Sat, 02/09/2013 - 1:13am

WILMINGTON, NC (WWAY) — The biggest game of all is happening this weekend. And you don’t want just the same old snacks while you kick back and watch.

Alicia Ross has a simple ands uper tasty recipe for turkey chili that you and all of your fans will love.

She shares it in our Kitchen Scoop.

A Super Bowl of Chili
SERVES 6 – START TO FINISH: 30 minutes
Recipe Directions

2 teaspoons olive oil
1 pound ground turkey
1 cup diced onion
1 cup sliced carrots
1 cup diced yellow pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 can (14.5 ounces) chili style tomatoes
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
salt and black pepper to taste
optional toppings – chopped fresh parsley, crumbled corn chips, cheese and /or sour cream

1. In a large soup pot or Dutch oven, heat oil over medium high heat. Add the turkey, onion, carrots and yellow pepper. Cook, stirring constantly until turkey is cooked though and crumbly and vegetables are tender, about 5 to 6 minutes.
2. Reduce heat to medium low and chili powder, garlic powder and cumin. Stir well, and then add tomatoes and both cans of beans. Stir well and cover. Cook for 5 to 10 minutes to blend flavors. Serve immediately or reduce heat to very low and simmer for up to 30 more minutes until ready to serve. Just before serving, taste and adjust seasoning with salt and pepper.
3. Leftovers can be refrigerated for up to 3 days or frozen for up to 6 weeks.

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