Turkey BBQ Chili with Red Peppers has just the right amount of sweetness and smoky flavor, thanks to the barbecue sauce. My go-to chili recipe!
Chili is such a matter of personal taste, isn’t it?
Some like it hot and spicy, some prefer it mild, some want it sweet, and some don’t ever want beans to be included. (Hello, Daughter.)
I’m happy I’ve landed on the right combination for my family, one that provides a delicious base and allows for heat seekers (Hello, Honey) to amp it up as needed.
This turkey BBQ chili with red peppers has just the right amount of sweetness and smoky flavor, thanks to the added barbecue sauce. I used my homemade sauce this time but always keep a store-bought bottle in the fridge.
Red peppers, which are sweeter than green, provide the perfect harmony.
The chili is delicious with or without beans, but when I throw some in (for everyone except my daughter), they’re definitely black beans. I’ve never been a fan of red kidney beans.
Mom always serves chili over rice, but I just serve it in soup bowls with freshly shredded cheddar available as a topping and buttery corn on the side. Each person can mix these in, if desired, and add red pepper flakes as needed.
We don’t bother with sour cream, but that would probably be a delicious addition.
I think chili’s the perfect dinner for Halloween, don’t you?
It’s easy to prepare and have ready on the stove for a busy evening of answering the door or taking kids trick-or-treating. And, whenever your household needs to eat in shifts, you know you can count on chili to reheat well, without losing its texture or flavor.
Speaking of Halloween, I still need to buy candy! I’ve got to make sure to get the good stuff, like Take 5 Candy Bars, Reese’s Peanut Butter Cups and Mounds.
For the neighborhood children, of course.
And yes, this turkey BBQ chili with red peppers is going on our Halloween menu — with all the Take 5s I can get my hands on for dessert. This is one day when I’ll relax my rules about processed foods.
Trick or treat!
(Recipe Source: Cooking with Mamma C)
- 2 tablespoons olive oil
- 2 pounds lean ground turkey (or beef)
- 1 medium onion (peeled & chopped)
- 1 red pepper (cut into 3/4-inch pieces)
- 28- ounce can whole (peeled tomatoes)
- 3/4 teaspoon + 1/8 teaspoon salt
- 1/3 teaspoon garlic powder
- 4 tablespoons barbecue sauce
- 3 1/2 teaspoons chili powder
- 3/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more, for extra heat)
- 15- ounce can black beans (optional, drained & rinsed)
- Shredded cheddar for serving
- Red pepper flakes for serving
- Peel and chop the onion. Heat olive oil in a large pot on medium high. Add the onions and cook until they're tender.
- While the onions are cooking, cut up the red pepper. When the onions are soft, add the ground meat to the pan and break it up with a cooking spoon, stirring to combine with the onions. Cook the turkey until it is no longer pink. Scoop out about 1/2 cup of liquid (leave some of the fat for flavor) and discard.
- With a clean spoon, stir the red peppers into the pot and let them cook for a minute. Add the canned tomatoes (including any liquid). Use a potato masher to mash the tomatoes a bit. Add all of the seasonings, the barbecue sauce and the beans (if using), and stir to combine.
- Reduce heat and cook for 30 minutes, loosely covered, with a wooden spoon resting on the edge of the pot to prop open the lid. Stir occasionally to prevent sticking.
- Serve chili with shredded cheddar and red pepper flakes at the table. Store leftovers in the refrigerator for up to three days, or freeze them.