Winter is the perfect time to warm up with a hot bowl of chili. Just in time for the Super Bowl, impress your guests with these flavorful alternatives to classic beef chili by Joy Gillette of Joy’s Café and Simply Soup in York.
Bonus: Two of them are even heart healthy.
Turkey Chili
Serves 12-16
Ingredients
1 pound ground turkey
1 pound turkey breasts, chopped
1 pound turkey kielbasa, chopped
2 medium green peppers, diced
2 medium onions, diced
2 tablespoons chili powder
¼ teaspoon chipotle pepper powder
1 teaspoon crushed peppers
2 28-ounce cans tomato sauce
2 28-ounce cans diced tomatoes
2 28-ounce cans kidney beans
Instructions
1. In a large soup kettle, brown the ground turkey and chopped turkey breasts, then add green peppers, onions, chili powder, and chipotle powder and cook until meat is cooked through.
2. Add the turkey kielbasa, tomato sauce, diced tomatoes, and kidney beans.
3. Bring to a boil and then simmer for 1 hour or until kidney beans are cooked and soft.
4. Serve topped with sour cream and cheddar cheese, if desired.
16 Bean Chili
Serves 12-16
Ingredients
2 bags of 16 bean mix (find it in the grocery store or combine your own mixture of dried beans such as Navy, black, garbanzo, kidney, cannellini/white, lentil, and more)
24 cups of water
2 28-ounce cans tomato sauce
2 28-ounce cans diced tomatoes
2 tablespoons vegetable base
2 medium onions, diced
2 medium green peppers, diced
1 tablespoon cumin
1 tablespoon granulated garlic
½ teaspoon chipotle pepper powder
2 tablespoons chili powder
½ teaspoon cayenne pepper powder
Instructions
1. Place all ingredients in a large soup kettle and bring to a boil.
2. Let mix boil for 1 hour, stirring as necessary.
3. Reduce heat and simmer until beans are cooked through, about 3-4 hours.
Buffalo Shrimp Chili
Serves 12-16
Ingredients
1 cup onions, chopped
1 cup celery, chopped
½ pound butter
½ pound flour
1 gallon hot water
½ teaspoon cayenne pepper powder
½ teaspoon chipotle pepper powder
1 teaspoon white pepper
½ cup hot sauce
2 tablespoons vegetable base (found in the soup aisle at most grocery stores)
1 pound cheese (your choice, try cheddar with blue cheese crumble toppings)
2 cups cooked rice
2 pounds cooked shrimp (60-70 count)
Instructions
1. Over medium heat, sauté onions and celery in butter until tender.
2. Add flour and hot water, stirring continuously.
3. Add all seasonings, hot sauce and vegetable base. Bring to a boil.
4. Turn off heat and add cheese. Stir until melted and then add rice and shrimp.
