Turkey Chili complete in bowl with corn muffin topper
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Turkey Kind-Of Chili

This super comforting dish is made with ground turkey and very finely diced veggies with wonderful warming spices and a tomato base.  Add a dollop of sour cream and a corn muffin topper and you have the perfect tummy pleasing meal.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Servings: 8
Author: Wench Sherry

Ingredients

For the chili:

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 4 pounds ground turkey
  • 2 Tbsp minced garlic
  • 4 stalks celery
  • 2 large carrots or 2 cups mini carrots
  • 2 medium onions
  • 1 jalapeno
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 12 oz. beer or more if you like
  • 1/4 cup hot sauce optional
  • 2 15 oz. cans tomato sauce

For the corn muffin toppers:

  • 2 boxes Jiffy corn muffin mix
  • 2/3 cup milk whole or 2%
  • 2 large eggs
  • 2 Tbsp dried minced onions
  • 1 cup shredded cheese colby jack, cheddar etc.
  • butter for griddle or skillet

Instructions

For the chili:

  • Heat a large dutch oven or soup pot over high heat.  Add the olive oil and butter.  Heat until the butter is melted and combined with the oil.
  • Add the ground turkey and cook until no longer pink, breaking up the chunks with a spoon or something as you go along.  This usually takes 6 - 10 minutes depending on how heavy your pan is.
  • Add the finely chopped carrots, celery, onion and jalapeno.
  • Add the minced garlic, salt, pepper, coriander and cumin and stir well.  Cook for about 5 minutes stirring often.
  • Add the beer and scrape the browned bits from the bottom of the pan.  Let this mixture cook for about 5 minutes. Note: do not use a flavored or dark beer. A lager is perfect for this.
  • Stir in the tomato sauce and hot sauce (if you are using).
  • Reduce the heat to low and simmer for 20 minutes or so until everything is cooked through and thickened. Taste and add more salt, pepper or hot sauce if needed.
  • Make the corn muffin toppers, if desired, and serve the chili with 1 - 2 toppers. You can also add a dollap of sour cream to make this extra delicious.

For the corn muffin toppers:

  • Prepare the corn muffin mixes as directed on the packages.
  • Add the dried minced onion and shredded cheese and stir just until incorporated.
  • Butter a griddle or skillet well and heat over medium heat.
  • Drop dollops of about 2 Tablespoons batter onto the hot griddle or skillet.
  • Cook the mini pancakes until bubbles form on the surface, flip them and cook the other side until golden brown.
  • Serve with chili.