Delicious chili recipe that has been refined by three generations of the Rosenberg family. The chili is turkey-based with mild heat, green peppers, onion, garlic, beans, tomato, and seasonings.
1 package of ground turkey
1 large yellow onion, diced
1 green pepper, diced
Couple cloves of garlic, minced
1 large can of chili beans (28 oz.), the Rosenberg family prefers Sun Vista brand
1 large can of diced tomatoes (28 oz.)
1 can of Campbell’s tomato soup
1/4 cup of chili powder
1/2 tsp. of cumin
1/4 tsp. of ground clove
1 Bay leaf
Salt and pepper to taste
In a large pot heat up 1-2 tablespoons of olive oil. Add ground turkey to pot, brown over high heat. When meat is browned turn off heat, drain fat from pot, remove turkey and set aside. In same pot, add a splash of olive oil and sautee onions with bay leaf over medium-high heat until semi-transluscent. Add diced green pepper and garlic and continue to sautee for another couple of minutes. Add ground turkey back to pot and stir in canned tomatoes, beans, and Campbell’s tomato soup. Add spices and stir. Reduce heat to low-simmer, cook half-covered, stirring occasionally to prevent scorching for about an hour or until all the flavors have come together. Salt and pepper to taste. Top with your favorite ingredients such as shredded cheese, sour cream, or diced onion.
You can cook the chili in advance and let sit in the fridge, reheating when you’re ready to eat. Sometimes the longer it sits, the better it tastes. You can double or triple the batch freezing batches for leftovers. This chili is especially good over spaghetti.
About 15 minutes
About 1 hour
Serving large parties.
Both cold and hot weather.
Leftovers and on-the-go lunches and dinners.
I love this chili so much! I think most chilis are too heavy on beans, but I love this chili because the beans don’t crowd out the meat, onions and peppers, and deliciously-seasoned tomato base.