Twenty Minute Turkey Chili

by Rachel on November 5, 2011

Twenty Minute Turkey Chili

I have a strong preference for home cooked meals that take under 30 minutes to prepare.  Though I absolutely love to be in the kitchen, I’m always multi-tasking, my days are over-scheduled and the window of time in which I can prepare dinner usually begins right at 5 or a bit later and my youngsters still want to eat at exactly 6:00 pm.  Part of it has to do with how early we get started in the morning.  I’m up at 5:50 a.m., which is AFTER my husband has left for work.  My boys are out the door on the way to the bus by 7:12 a.m.  As a consequence we function on a pretty early schedule on weekdays.  My cooking time often gets super compressed.  Necessity is in fact the mother of invention and I am getting better and better at creating flavorful meals that I can pull together quickly.  I don’t want to give up on taste in the search for speed.  Here is an excellent chili recipe that can be completed in just 20 minutes.  Start your engines, get ready, get set – dinner.

Twenty Minute Turkey Chili (4-6 servings)

  • 2 teaspoons olive oil
  • 1 cup yellow onions, finely diced
  • 1 shallot, finely diced
  • 1 clove garlic, finely chopped
  • 1 ½ lbs raw sweet turkey sausage, casings removed
  • 1 ½ lbs ground turkey
  • 1 15-oz can tomato sauce
  • 1 15-oz can chopped tomatoes with green chilies
  • 1 12-oz jar fire roasted red bell peppers, drained and chopped
  • 2 teaspoons cumin
  • 1 can pinto beans, rinsed and drained
  • grated cheddar cheese and sour cream for garnish

Heat olive oil in a skillet over medium-high heat.  Add the onions, shallot and garlic.  Sauté until soft, 10-12 minutes.  While the onions are cooking start the rest of the chili in a large soup pot, or a Dutch Oven.  Brown the sausage and ground turkey over medium heat, breaking up the meat with the back of a spoon.  Brown until the meat is cooked all the way through.  No pink bits should remain.  Add the tomato sauce, chopped tomatoes and fire roasted bell peppers.  Sauté for 5 minutes.  Add the cumin and the beans.  Sauté for 5 minutes.  Add the onions, shallots and garlic.  Stir.  Add salt and pepper to taste.  Serve over rice with grated cheddar cheese and sour cream.

{ 2 comments… read them below or add one }

Laurie Ackerman November 9, 2011 at 10:53 am

Dear Chilli lovers,
Rachel has introduced me to the 20 minute chilli recipe.I made it and it was a big hit at our dinner table..
Thank you Rachel for sharing this wonderful winter delight to warm our hearts and our tummies!
Keep cooking everyone!
Laurie Ackerman

Rachel November 9, 2011 at 10:54 am

Thanks so much Laurie! You are too kind!

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