Tommy’s Turkey Chili

"This recipe has been revised from the original. It came from a cookbook from 200 volunteers, Recording for the Blind, in New Haven, CT and is dedicated to the Unit's sight-impaired, learning-disabled, and physically handicapped borrowers. Although over 500 people borrow our tape-re- corded textbooks every year, others wait to avail themselves of our service. The funds raised from the sale of the first edition will be used to record and circulate urgently needed texts to many more print-handicapped individuals."

Prep Time

20 minutes

Cook Time

1 hour

Paired With

Main Protein



onions chopped 2 medium, 1, 3 cloves, 1/4 cup, 3 Tbs., 2 tsp., 2 tsp., 2 tsp., 1 tsp., 2, 28 oz cans, 3 Tbs., 2 tsp., 2 15 oz cans
green pepper chopped
Chili powder
Tomato sauce
Tabasco sauce
Kidney beans


Brown turkey. Drain fat. 

3 lb. Ground Turkey
1 tsp. dried oregano
1 tsp. salt
2 (28 oz.) cans tomato sauce
2 medium onions, chopped
1 large green pepper, chopped
2 tsp. Tabasco sauce

3 cloves garlic, minced

1/4 c. flour
3 Tbsp. chili powder
2 tsp. ground cumin

2 tsp. dried basil

3 Tbsp. Worcestershire sauce

2 (15½ oz.) cans red kidney beans

Cook meat, onions, pepper, and garlic until are browned and vegetables are tender, drain off fat. Stir in flour and dried seasonings; cook 1 minute. Add tomato sauce. Stir in Worcestershire and Tabasco. Cover and simmer 1 hour, adding water if needed; stir occasionally. Stir in beans. Cook until heated through. Serve over brown rice and top with cheese. Enjoy!