My first day back from a Florida vacation. I woke up and was at the dog park, dressed in a sweatshirt at 8 am — and it was 56 degrees. Ahhh Fall !! Time to make the first chili of the season.
Now, nevermind that the temperature eventually got up to the mid eighties by the time I’d gone grocery shopping………. I was in the mood for chili none the less – Souper Jenny’s Turkey Chili !
For those of you outside Atlanta, Souper Jenny is a little treasure in the Buckhead neighborhood. It serves wonderful homemade soups, sandwiches and salads and there is ALWAYS a line. They have ‘Grilled Cheese’ nights on Tuesday and Thursday, which one of these days I’ll have to try, but being somewhat lactose intolerant………….. Anyway, I digress. I found her Turkey Chili, a recipe from her father, on the internet. It’s healthy, low fat and delicious !
Souper Jenny’s Turkey Chili
- 1 Tblsp olive oil
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced (I used an orange pepper instead for this batch)
- 1 red onion, diced
- 3 lbs ground turkey
- 2 Tblsp chili powder
- 2 – 28 oz cans of diced tomates
- 1 – 16 oz can chili beans
- 1 – 16 oz can white beans, rinsed and drained
- 1 – 16 oz can kidney beans, rinsed and drained
- 1 – 16 oz can black beans, rinsed and drained
- 1/2 cup packed brown sugar
- 1 bunch cilantro, chopped
- Heat olive oil in a large pot.
- Saute the peppers and onion in the oil until tender, about 10 minutes.
- Add ground turkey and cook until meat is done.
- Add chili powder and stir.
- Add tomatoes and simmer for 10 minutes.
- Add beans, brown sugar and cilantro and continue to simmer until mixture is hot and beans are desired consistancy.
This recipe makes 16 servings.