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Carolina Turkey Chili

By Danielle Hanscom Thode of Brampton Inn

Six times a year we host “Carolina Tailwinds”, a bicycle group headed by Anne and Greg Fleming. They ride with their guests from Chestertown to Lewes, from there on to Berlin and St. Michaels and back to the Brampton. The last day of their trip we have lunch waiting for them at the inn. I’m naming this chili in their honor because every time we serve it they tell us: “This is soooo good!”  Of course I think they are soooo nice!

We serve this chili with a mixed green salad, home made biscuits, and brownies for dessert.  It really seems to hit the spot after a long ride.

It is very easy to make!

Servings: Serves 4-6

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground turkey
  • 1/2 cup onion, chopped medium
  • 1 cup green and red bell pepper, diced
  • 1 tablespoon chili powder, or to taste
  • 2 cups V8 vegetable juice cocktail
  • 2 14.5 ounce cans diced tomatoes
  • 1 15 ounce can dark red kidney beans

Instructions:

  1. Heat olive oil in a large, heavy bottomed saucepan. Add turkey, onion and peppers.
    Cook over medium-high heat, stirring occasionally, until turkey is cooked and vegetables are tender, about 10 minutes. Don’t let the meat brown. It should be broken up and cooked through.

  2. Stir in chili powder. Stir in V8 juice, diced tomatoes and kidney beans. Cook, stirring occasionally, and making sure it doesn’t stick to the bottom of the pan until chili comes to a boil, about 15 more minutes. Taste and adjust seasoning to your preference.

    Serve hot with sour cream, and grated cheese.

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