Smoked Turkey Chili Recipe

Chili is one of our family favorites for fall, but since I meal prep, I get bored of things kind of easily if we have them week after week. Because of this, I’m always trying to make things a little differently. You can see my original award winning chili recipe in this post if you’re interested. However, if you want a little bit of a less traditional chili with a smokier, earthier and sweeter flavor, this is the post for you. This chili pairs amazingly with my Gluten Free breakfast biscuits– even though they were originally meant to be made with breakfast they are basically Red Lobster Copy Cat Biscuits!

You need:
2 large Italian Sausages (cut out of casing)
1 lb of ground turkey
1 medium red onion, chopped
1 large bell pepper, chopped
1 medium beet, chopped
1 large sweet potato, chopped
3 cloves of garlic, minced
1 can of tomato Sauce
2-3 large tomatoes, chopped
2 cups of bone broth (I had premade pork bone broth but would be great with a beef or vegetable broth)
1 can red kidney beans
Spices: Chili powder (2 tbsp), Onion powder (1 tbsp), Cayenne pepper (1 tbsp), Garlic Powder (1 tbsp), Smoked paprika (2 tbsp), Rosemary (pinch), Cumin (1 tsp), Salt

Step 1:
Set your oven to 425 deg
Chop your vegetables to get them ready! Begin with the beet and sweet potato.
Put beet and sweet potato on a sheet pan and drizzle with olive oil, rosemary, and sea salt
Let oven roast for 10-15 minutes

Step 2:
Turn your burner heat on to medium/high. Add a tablespoon of olive oil to the pan and begin to saute your Italian sausage and turkey.
Once it is cooked about 3/4 of the way through, begin adding your onion, garlic, and bell pepper.

Step 3:
Once onion, garlic, and bell pepper soften, add your bone broth, tomato sauce, and chopped tomatoes
Add your spices: Chili powder (2 tbsp), Onion powder (1 tbsp), Cayenne pepper (1 tbsp), Garlic Powder (1 tbsp), Smoked paprika (2 tbsp), Rosemary (pinch), Cumin (1 tsp) and allow to simmer for about 15 minutes

Step 4:
Add in the oven roasted beets and sweet potatoes and let simmer for 15 more minutes

Step 5:
Add your Red kidney beans, drained and strained
Optional! I had corn on the cob that was going to go bad so I added about a half cup of corn- if you add corn, add it in at this time, otherwise continue simmering for about 5-10 more minutes, or until veggies and beans are to your desired done-ness.

Step 6: Enjoy!

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