‘Tis the season of snow, overcast skies, and early sunsets here in Montana. Not to mention the 20 degree weather that chills you to the bone and freezes the hairs inside your nose as soon as you step outside.
Anyone else as obsessed with soup during winter time as I am? I could eat any type of soup all day, every day. In fact, I don’t think I’ve ever encountered a soup I didn’t find at least a little enjoyable. As a kid, I spent a lot of my time with my grandma, who is the ultimate soup queen. She would babysit me the majority of my childhood, and would be making a new soup every week. You name it, and I bet you she has put it in a soup. She even used to make oyster soup with milk, butter, and oysters. Maybe that’s not so uncommon to most, but in the Midwest, oysters weren’t something you had everyday. I loved it though!
My love of soup came from my grandma, but my love for chili came from my dad. Football was always a Sunday tradition in our family. You could always count on two things that day – my dads chili and the Arizona Cardinals losing. Regardless of the outcome, I always think back on those Sundays and how much I enjoyed them. Maybe nostalgia of the good old days brings me back to my dad’s chili recipe, or maybe I’m just obsessed with soup. I’d say it’s a little of both!
This soup is literally the easiest thing EVER. It only requires a few ingredients – most of which can be dumped straight into the pot. I make this chili almost every single week, because it saves me so much time in the kitchen and I never get tired of it!
How to make the chili: This chili can be made almost anyway you want! I have the Crockpot version of the Instapot, so I decided to make mine in there. You can make it in a slow cooker, or even on the stove. Your choice!
You’ll want to start off by sautéeing the onion and garlic in the olive oil until translucent.
After the onions and garlic are translucent, add the turkey and brown it!
Once browned, drain the grease off of the turkey, and add the beans, spices, and sugar. Give it a stir to incorporate it all!
Pour in the tomato juice, and give it another stir.
Since I used a pressure cooker, I set the pressure to ‘high’ and cooked for 45 minutes. If you’re using a slow cooker, 2-3 hours on high, or 4-6 hours on low would do. If you’re using the stove top, let it simmer for 30 to 45 minutes so the flavors can mesh a little bit!
Once cooking is complete, let it cool, garnish with your favorite toppings, and enjoy!
Easy Turkey Chili
- 1 Teaspoon Olive Oil
- 1 Garlic Clove
- 1/3 Medium Onion (diced)
- 4 Tablespoons Chili Powder
- 2 Tablespoons Brown Sugar
- 1.5 Tablespoon Salt
- 2 Cans Chili Beans
- 46 Ounces Tomato Juice
- 2 Pounds Ground Turkey
- 1. Add olive oil, garlic, and diced onion to a hot pan. Saute until translucent.2. Add turkey to onion mixture, and cook until brown. Drain fat.3. Add beans, chili powder, salt, and brown sugar to turkey mixture. Stir to combine.4. Add tomato juice and stir again.5. If using a pressure cooker, cook on high for 45 minutes. If using slow cooker, cook on low for 4-6 hours, or on high for 2-3 hours. If using stove top, let simmer for 30-45 minutes! Let cool and enjoy!
Hope you all are having a lovely day! Thanks for stopping by!