Smoky n' Sweet Turkey Chili {Plus a Hamilton Beach #Giveaway!}

We are in day EIGHT of an awful flu bug going around the house.  Needless to say: I'm going CRAZY!  It started with coughs with runny noses and now we have a round of "let's throw up on everything".  I feel so bad for my little ladies!  Fingers crossed it doesn't come my way...

During the winter months (aka flu season around here...) I tend to make tons of soups and chili.  This version on my turkey chili came about one day when I realized I didn't have any chili powder left.  Ricky gets tons of spices from work and I decided to try a new McCormick packet: Smoky BBQ Chili.  I wasn't sure about the BBQ combination, but it turned out SO tasty.  All winter I've switched up my recipe to this one!  

The Smoky BBQ packet gives it a little sweetness and the heat level is mild, so perfect for kiddos.  I made one batch with poblanos and green chilies, instead of bell peppers and it had MUCH more heat. It's nice you can adjust the chili to your preferences.  The smoky flavor isn't overwhelming--just enough in the background.

This recipe uses Jennie-O lean ground turkey, since we don't eat much beef--but feel free to substitute whatever you have on hand! Even add lentils or extra beans instead of the meat for a veggie version! We serve our chili with plenty of toppings and coconut oil cornbread.

While I don't mind chopping, when you're trying to get a meal on the table, it's nice to use some help! I was sent this Hamilton Beach Stack + Snap food processor last fall and it's been a game changer.  It literally takes 5 seconds to chop up veggies for a meal. There is a huge opening on the top, so all you have to do is cut items in half or seed the peppers.  I also have been buying blocks of cheese and shred them with the attachment.  Saves some money! You'll have a chance to win one of your own, too! 

Smoky n' Sweet Turkey Chili
Here's what you need:

• 1 package of lean Jennie-O Turkey
• 2 medium onions, or 1 large, chopped 
• 1 cup peppers, chopped: green, poblano or banana (perfect use for markdown peppers!)
• 2 cans chili beans
• 2 cans diced tomatoes
• If you like super thick chili, use 1 can of tomato paste, too
• 1- 4oz can diced green chiles (optional)
• 1 tablespoon oil
• 1 teaspoon Worcestershire sauce (my secret go-to ingredient!)
• 1 teaspoon cumin
• 1 packet McCormick Chili spices in Smoky BBQ
• Favorite Toppings! Ideas: avocado, cilantro, tortilla chips/Fritos, cheese, green onions, oyster crackers.

1. Heat large pot over medium heat.  Add tablespoon oil and chopped veggies.  Stir and cook 2-3 minutes.  Add ground turkey.  
2. Stir and break up turkey while it's cooking.  Once no longer pink, add Worcestershire sauce, cumin and chili seasoning packet.  Stir until mixed through.  If you want thicker chili, add can of tomato paste now.
3. Slowly add each can of chili beans and diced tomatoes.  Allow to bubble for at least 15 minutes on low heat.  Stir frequently to make sure nothing is sticking to the bottom.  
4. Serve over macaroni noodles, on a chili dog or in a big ol' bowl with toppings!  I love to make baked chips and scoop them in. 

This freezes well, just put in cup sized portions for future lunches!

Now here's the fun part!  Enter to WIN a Stack + Snap food processor of your own below!  

Note: I do monitor and regulate all entries.  If an action is not performed, it will be deleted.  Any questions using the Gleam.io site, please ask!  

Hamilton Beach Stack and Snap Food Processor (10 cup)