How long is homemade turkey chili good for in the fridge?

It'll last up to 5 days in an airtight container in the fridge.

How can I make my chilli thicker?

You can thicken it by letting it simmer on low-medium heat with the pot uncovered. This will help some of the liquid evaporate and make it thicker. There are other popular ways for how to thicken chili fast such as adding cornmeal or making a slurry with a mixture of water and cornstarch to help the chili thicken.

What side dishes go good with chili?

Some delicious and popular options are a fresh loaf of bread and butter, baked potatoes, or cornbread.

Easy Turkey White Bean Pumpkin Chili

Description

This hearty pumpkin chili recipe will fill you up and keep you nice and warm throughout the fall season.

Ingredients

Butter: 2 tablespoons
Carrots, diced: 2 cups
Onion, diced: 1
Green Pepper, cored and diced: 1
Mushrooms, sliced: 3 cups
Garlic Cloves, minced: 3
Olive Oil: 2 tablespoons
Ground Turkey: 1 pound/454 grams
Diced Tomatoes: 28 oz can
Pumpkin Puree: 15 oz can
Kidney Beans: 19 oz can
Navy Beans: 19 oz can
Tomato Paste: 5.5 oz can
Garlic Powder: 1 teaspoon
Ground Cumin: 2 teaspoons
Chili Powder: 2 tablespoons
Ground Thyme: 1/2 teaspoon
Salt: 1 teaspoon
Pepper: 1/2 teaspoon

Optional Toppings

Sour Cream
Shredded Cheddar Cheese

Cook Mode Prevent your screen from going dark

Instructions

Saute Vegetables: In a large pot on medium to high heat, add the butter, carrots, onions, green pepper, mushrooms, and minced garlic. Stir occasionally and cook for 15 minutes or until the veggies have softened, shrunk in size, and any liquid from the mushrooms has evaporated.
Saute Turkey: While the veggies cook down, cook the turkey by adding the olive oil to a frying pan on high heat and cooking the meat until it is no longer pink, about 5 minutes. Transfer the turkey to the large pot once it’s cooked.
Combine: Add the remaining ingredients to the large pot and bring it to a boil. Cover the pot, reduce the heat to low, and simmer for 40 minutes before serving.

Notes

While the vegetables are sauteeing, you should occasionally stir them to evenly cook them and keep them from sticking to the pan.

If your veggies start sticking to the pan, add more butter to loosen them up and slightly reduce the heat.

You’ll notice the mushrooms release a lot of liquid while they’re cooking, and that’s normal! Just keep cooking the veggies; the water will evaporate after a few minutes.

There are many ways to thicken chili, and one of the easiest ways it to simmer the chili uncovered and let some of the liquid evaporate. If you like the thickness level before you start to simmer it, then you should cover the pot to maintain the thickness of the chili and keep the liquid from evaporating.

There are many topping options, but sour cream and shredded cheddar cheese pair great with this chili recipe. Consider serving the chili with a loaf of fresh bread and butter too, you won’t regret it!

Nutrition facts are estimates only.

Scroll up to the full blog post for recipe FAQ’s and serving suggestions.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: lunch, dinner, fall
Method: stove top
Cuisine: mexican